Coffee Ice Cream Cake

Ingredients

Brownie:

• 10 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 1/2 cup unsalted butter, sliced into tablespoons *
• 3 large eggs, room temp
• 2/3 cup all-purpose flour
• 1/2 teaspoon fine sea salt

Ice Cream Components:

• 1.5 pint (0.75 quart) homemade coffee ice cream, or store-bought
• 1 pint (0.5 quart) homemade vanilla ice cream, or store-bought
• 2 Tablespoon chocolate fudge, homemade or store-bought

Instructions 

Brownie:

1. Preheat the oven to 375 degrees Fahrenheit. Using parchment paper, line an 8-inch round cake pan. Set aside a lightly greased cake pan.
2. Gently melt 8 oz chopped chocolate with sugars and butter in a bain-marie over a double boiler. Remove the mixture from the double boiler after it is smooth and melted, and set it aside to cool somewhat.
3. To the cooled chocolate mixture, add the eggs one at a time. Whisk each egg until it is fully integrated. Combine flour and salt in a small mixing basin. Toss the batter with the flour mixture and the remaining 2 ounces of chopped chocolate. Fold everything together until there are no dry flour streaks left.
4. Pour into the cake pan that has been prepared. Bake for 20-25 minutes, or until the middle of the brownies no longer jiggles and a toothpick inserted in the center comes out clean. Allow for a 5-minute cooling period in the pan. To unmold the brownie, run a little offset spatula over the edges. Remove the brownie from the pan and set it on a wire rack to cool to room temperature.

Assembly:

1. Place a parchment-lined baking sheet on top of the cake ring mold. Acetate should be used to line the cake ring mold. Place the cooled brownie on the cake board and into the ring mold.
2. If using homemade coffee ice cream: Use freshly spun ice cream that’s still soft. Apply to the top of the brownie layer. Cover and freeze for 2-3 hours, or until the ice cream layer is firm.
3. If using store bought ice cream: Place ice cream in the bowl of a stand mixer fitted with a paddle attachment. Ice cream should be melted and spreadable, but it should still be cold. On top of the brownie layer, spread ice cream. Cover and freeze for 2-3 hours, or until the ice cream layer is firm.
4. Remove the ice cream cake from the freezer and add the vanilla ice cream layer as directed above (homemade or shop purchased).
5. Make a uniform layer of vanilla ice cream. Place a dollop of chocolate fudge on top of the vanilla. Swirl chocolate into ice cream with a knife. Return to the freezer for another 3 hours, or until the ice cream layer has solidified. It’s preferable to let the ice cream cake layers to set overnight at this stage.
6. Take the ice cream out of the freezer. Remove the metal cake ring mold with care. Remove the acetate strip by gently peeling it away. If the ice cream cake begins to melt, wrap it in plastic wrap and place it back in the freezer.
7. To cut into the cake, use a sharp knife. During slicing, the brownie layer will be a little firm. As you consume the ice cream cake, it will melt. Enjoy right now! In the freezer, keep leftovers neatly wrapped and covered.

Source: The Little Epicurean

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