Friday, April 19, 2013

Double Fudge Brownie Ice Cream Cake

This was my son's request for his 11th bday.....chocolate, chocolate and MORE chocolate LOL! Rather a process but WELL worth the effort!!!

Brownies:(for in the ice cream and on top of the cake, I actually made these ahead of time and froze them)

3 oz semi sweet chocolate
1/4 cup butter
2 eggs
1/4 tsp salt
3/4 cups sugar
1/2 tsp vanilla
1/2 cup flour(Gluten Free mix is good too!, with 1/2 tsp xanthan gum)

Grease the bottom of a 8 x 8 pan and preheat oven to 350
Melt butter and chocolate in a double boiler over medium heat, gently stirring until fully melted and combined.

Beat eggs with sugar, salt and vanilla.

On medium spped, Slowly drizzle in the chocolate mixture.
Gently stir in flour

Pour into the prepared pan and bake 20-25 minutes.

Allow to cool, remove from pan and crumble well.....and try not to eat it all LOL. Set aside.

Ice Cream:

3oz  86% Cocoa  Dark Chocolate(I used Ghiradelli Midnight Reverie)
1 cup milk
2 eggs
3/4 cup sugar
1 cup heavy cream
1 tsp vanilla
1 pinch salt

Melt chocolate in a double boiler over medium heat.

Slowly add in milk, eggs and sugar. Heat until the sugar is fully dissolve and the temp has reached 160. Remove from heat and allow to cool.

Add heavy cream vanilla and salt, mix well and chill, then proceed with according to your ice cream makers instructions. At the end of the cycle add in 1 cup of the brownie crumbles.

I used a modification of Hershey's Deep Dark Chocolate Cake
2 cups white sugar
1 3/4 cups flour(excellent with GF flour, add 1 1/2 tsp xanthan gum as well)
1 cup Special Dark Baking Cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
1/2 cup milk
1/2 cup sour cream
2 tsp vanilla
1 tsp white vinegar
3/4 cup boiling water

Preheat oven to 350
Grease and flour 2-9 inch round pans
Combine sugar, flour baking cocoa, soda, powder and salt. Mix well.

Add in eggs, oil, milk sour cream and vanilla. When fully combined, Beat well on high for 2 minutes.

Gently stir in white vinegar and boiling water.

Pour into prepared pans and bake 30-35 minutes until a toothpick comes out clean.

Cool in pan for 30 minutes, remove from pans and chill in fridge until cold.

Return the cakes to pan(upside down) and divide ice cream evenly between the 2 cakes.

Freeze until the ice cream is solid.

Fudge Sauce: (this makes about 3/4 cup)

6 TB white sugar
1 1/2 TB special dark baking cocoa
1/4 tsp cinnamon
pinch of salt
1/4 cup evaporated milk*
1 TB butter
1/4 tsp vanilla

* to avoid opening a whole can you can mix 2 1/2 TB dry milk powder in 3 TB water for the evaporated milk

In a small sauce pan mix sugar cocoa cinnamon and salt.  Stir in evaporated milk and bring to a boil over medium heat, boil 2 minutes stirring constantly.

Remove from heat(still stirring) and stir in butter and vanilla.

Allow to cool.


1 1/2 cups whipping cream
1/2 cup powdered sugar
1/4 cup special dark baking cocoa

Sift powdered sugar and cocoa together.

In a chilled bowl whip cream until it starts to thicken. Add cocoa sugar and whip until stiff peaks form.


Remove cakes from pans, place one on a platter, cake side down

Top with 1/2 the remaining brownie pieces and 1/2 cup of the fudge sauce. (warm it just to drizzle consistency. It cant be HOT though.)

Top with the other cake(cake side down) smooth up edges of the ice cream to fill in any gaps.

Frost quickly with the whipped cream frosting... Top with remaining brownie pieces and drizzle with remaining fudge sauce(again, warmed just slightly)

Return to the freezer to freeze firmly. (you may need to smooth the sides as it firms up, as you can see it was a TAD on the runny side due to the warm fudge sauce.

I had a near catastrophe and my freezer had been turn to low...I almost cried when I saw it but thankfully it was still frozen enough to salvage!!!

Allow to defrost for a few minutes before slicing!

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