Chocolate Frozen Brownie Ice Cream Cake
Votes: 1
Time: 35 minutes plus setting time
Complexity: easily
Quantity: 24 sandwiches
Complexity: easily
Quantity: 24 sandwiches
Ice cream is hardly a surprise these days, but the history of this cold dessert dates back over 5,000 years. Even in ancient China, nobles enjoyed snow and ice mixed with oranges and pomegranates. Today, the options have become much more complex and varied. Cups, cones, popsicles, and even frozen cakes like these all tantalize the taste buds. There's something for everyone. This chocolate brownie with an ice cream layer is sure to please coffee lovers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g butter, plus extra for greasing the foil
- 1.5 cups premium flour
- 1/3 cup cocoa powder
- 0.5 tsp fine salt
- 115 g dark chocolate, chopped
- 2 tbsp. sugar
- 4 large eggs, lightly beaten
- 2 liters coffee ice cream, softened
- 1 cup chocolate-covered coffee beans, crushed
- Special equipment: 46 cm * 33 cm baking tray with sides
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with foil, leaving an extra 5 cm on at least 2 sides. Grease the foil with butter.
- In a medium bowl, combine the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chocolate over medium heat, stirring frequently. Remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and mix until smooth.
- Pour the batter onto the prepared baking sheet and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let cool completely on a rack without removing from the pan, then freeze for about 30 minutes to set.
- Using the foil overhangs, lift the brownie off the baking sheet and carefully invert it onto a cutting board, being careful not to curl or crack it. Remove the foil from the bottom of the brownie, discard it, and line the baking sheet with plastic wrap.
- Using a warm knife, trim the uneven edges of the brownie to create a smooth crust (you'll need a rectangular cake measuring 40 cm x 30 cm). Cut it in half crosswise, creating two halves measuring 30 cm x 20 cm. Place one half face down on the prepared baking sheet.
- Quickly spread the ice cream over the crust, spreading it evenly toward the edges. Use an offset or silicone spatula to smooth the ice cream over the top and edges. Place the other half of the crust on top and gently press down to create a large ice cream sandwich.
- Wrap the resulting sandwich in plastic wrap to preserve its shape and place it in the freezer for at least 6 hours or overnight to firm up.
- Using a warm knife, cut 24 small sandwiches. Use coffee beans for dipping, ensuring they cover all exposed parts of the ice cream. Wrap each sandwich in parchment paper and enjoy.
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