Coffee Ice Cream Cake
Ingredients for Coffee Ice Cream Cake
| Ingredient | Quantity | How |
|---|---|---|
| Dark chocolate | 300 g | chopped |
| Granulated sugar | ¾ cup (150 g) | |
| Dark brown sugar | ¼ cup (50 g) | |
| Butter | ½ cup (113 g) | sliced into tbsp |
| Large eggs | 3 | room temp |
| All-purpose flour | ⅔ cup (87 g) | |
| Fine sea salt or kosher salt | ½ tsp | |
| Coffee ice cream | 1.5 pint (0.75 quart) | |
| Vanilla ice cream | 1 pint (0.5 quart) | |
| Chocolate fudge | 2 tbsp |
Method for Coffee Ice Cream Cake
Brownie Preparation
- Preheat oven to 190°C. Line and grease an 8-inch round cake pan.
- Melt 10 oz dark chocolate, ¾ cup granulated sugar, ¼ cup Dark brown sugar, and ½ cup unsalted butter using a double boiler. Cool slightly.
- Whisk in 3 large eggs, one at a time.
- Add ⅔ cup all-purpose flour and ½ tsp salt. Fold until combined.
- Bake for 20-25 minutes. Cool on a wire rack.
Assembly
- Place a cake ring mold on parchment paper. Insert cooled brownie.
- Spread coffee ice cream over brownie. Freeze for 2-3 hours.
- Add a layer of vanilla ice cream. Dot with 2 tbsp chocolate fudge and swirl.
- Freeze for 3 hours or overnight.
Notes
- For a softer brownie, substitute half of the butter with coconut oil.