Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake Recipe
A nice and delicious ice cream cake recipe to try !
ICE CREAM CAKE INGREDIENTS

• 1 cup (6 ounces) semisweet chocolate chips
• 2 tablespoons water
• 3 tablespoons stick butter or margarine
• 1/2 cup plus 2 teaspoons granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup flour
• 1 pint good quality coffee or other flavored ice cream
• 2 pints good quality chocolate or other flavored ice cream
• 1/2 cup heavy (whipping) cream
• Garnish: warmed chocolate sauce, maraschino cherries

ICE CREAM CAKE INSTRUCTIONS
Heat oven to 350 degrees F. Grease a 9-inch pie plate.

Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals until chocolate is melted and smooth. Scrape the mixture into a medium bowl. Add butter and beat with mixer on medium speed until smooth and glossy. Beat in the 1/2 cup sugar, then the eggs. Scrape down the side of bowl and beat in vanilla extract, baking powder and baking soda.

Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.

Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier) With a metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.

Remove scooped out brownie. Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at least 1 hour.

Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week.

About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted. Spread over ice cream, or spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge. Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly. The ice cream cake recipe is ready to serve...delicious !! Enjoy it !
brownie-raspberry-ice-cream-cake

Black Forest Ice Cream Cake

Black Forest Ice Cream Cake
A nice ice cream cake recipe to try ~
INGREDIENTS

• 1 quart vanilla or burgundy cherry ice cream, softened
• 1 3/4 cups unsifted all-purpose flour
• 2 cups granulated sugar
• 34 cup Hershey's cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong black coffee
• 1 cup buttermilk or sour milk*
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 cups whipped cream
• 1 cup cherry pie filling

INSTRUCTIONS
Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on
top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake.

Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. The ice cream cake recipe is ready to serve...enjoy the ice cream !
basic-ice-cream-cake-recipe.