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@lilypcrumbs The world’s best dessert is ice cream cake. This is coffee coffee coffee ice cream cake with fudgy brownie, coffee ice cream, copycat carvel ice cream crunchies, vanilla ice cream AND espresso fudge. Need i say more? #icecream #icecreamcake #fudgybrownie #brownies #coffeeicecream
♬ What You Need (Instrumental) - KAYTRANADA
Equipment
- 1 Springform pan
Ingredients
Brownie Layer
- 1 box brownie mix OR 1 recipe homemade brownies this should be baked in the springform pan, so that it is the bottom layer of the cake
Ice Cream Layers
- 2 pints coffee ice cream
- 2 pints vanilla ice cream
Chocolate Ice Cream Cake Crunchies
- ⅔ cup 105 grams all-purpose flour
- 1 teaspoons 4 grams corn starch
- ½ cup 100 grams granulated sugar
- ⅔ cup 65 grams unsweetened cocoa powder
- 1 teaspoon 4 grams kosher salt
- 6 Tablespoons 85 grams unsalted butter melted
Espresso Fudge
- 1 cup 145grams or 5oz semi sweet chips
- 4 oz 70% dark chocolate chopped
- 1 tbsp corn syrup
- 1/2 cup heavy cream 4.2 ounces
- 2 tablespoons instant espresso
Instructions
Make the brownie
- Line a 9 inch springform pan with parchment paper and grease the sides. Pour in the brownie batter (made as directed) and bake. Making sure to take the brownies out of the oven about 8 minutes early to ensure an extra gooey layer that stays soft when frozen!
Make the Chocolate Crumbs
- Line a large cookie sheet with parchment paper and preheat the oven to 300F
- In a large bowl, mix the dry ingredients- the flour, cocoa powder, sugar, cornstarch, and salt
- Add the melted butter and mix with a wooden spoon or nonstick spatula (you can also use a stand mixer fitted with the paddle attachment if you wish)to the wet ingredients in the large bowl
- Mix with a good bit of effort, until the mixture starts to form large crumbs
- Spread the crumbs onto the lined cookie sheet, breaking up the biggest ones into smaller crumbs
- Bake for 20 minutes and make sure to break them any big clusters halfway through baking (about 10 minutes in)
- Remove from oven and let cool, they will get crunchy and hard as they cool! Set aside
Make the Espresso Fudge
- In a large heat-proof bowl (or in a saucepan) add the heavy cream
- In a separate heat proof bowl add the chopped chocolate, chocolate, salt and corn syrup
- Heat cream in the microwave (or on the stove over medium heat) until the cream is simmering. In the microwave this should take about 1 min 30 seconds, making sure to check every 30 seconds so that the cream doesn't spill over
- Remove from microwave and add in espresso powder to the cream, mixing with a spoon until dissolved
- Pour hot cream+ espresso over the chopped chocolate, chocolate, and corn syrup, let sit for at least 2 minutes so that the residual heat can melt the chocolate
- Mix with a spoon for incorporate the cream and the chocolate creating the fudge
- Set aside to cool
Assembly
- Line the inside of your springform pan with an acetate sheet. Since the brownie layer is baked into the bottom at this point, feel free to nestle the acetate in between the brownie and the pan.
- With the brownie completely cool, spread the coffee ice cream with an offset spatula on top. Make sure to get this layer as smooth as possible
- Next, add the crumbs. I use about 3/4 of the crumbs here, save the rest for the topping (or a snack)
- Then spread the vanilla ice cream on top, just as you did with the coffee ice cream
- Place half assembled cake in the freezer for about 40 minutes so these layers can solidify, the vanilla layer must be solid and the fudge needs to be pliable yet cool when it hits the ice cream so it does not melt in the next step
- Remove cake from freezer and top with espresso fudge. Spread evenly using an offset spatula. Optional: top with the remaining crumbs
- Return cake to freezer for at least 4 hours, until it is fully set.
- Remove from freezer, remove the ring around the springform and the acetate and enjoy!