Choose section to search
Type to search
Recipe Book
Recipe Category / Ice Cream

Brownie ice cream cake

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Brownie ice cream cake

Method

For the brownie cake layers

  • Preheat the oven to 180οC (350οF) set to fan.
  • Butter 2 round 20 cm springform pans and line their bottom with parchment paper.
  • In a large bowl add the butter, the two types of sugar, the eggs, the vanilla extract, and whisk for 1 minute until the ingredients are homogenized.
  • In another bowl add the cocoa powder, the flour, the salt, and mix with a spoon. 
  • Add the dry mixture into the bowl with the rest of the ingredients and mix with a spatula until homogenized.
  • Divide the batter among the two pans and bake them in the oven for 25-30 minutes.
  • Remove the pans from the oven. 
  • Let the cake layers cool for 10 minutes inside the pans, then take them out and place them on a rack to cool completely.

For the ice cream filling

For the vanilla ice cream

  • In a pot, add the milk and half of the sugar.
  • Slice the vanilla pods open with a small knife.
  • Scrape out all of the seeds and add them to the pot along with the pods.
  • Place the pot over low heat and bring the mixture to a boil.
  • In a bowl add the egg yolks, the rest of the sugar, the salt, and whisk until the sugar dissolves completely.
  • Remove the milk from the heat and gradually add it to the egg mixture, whisking constantly so that the mixture doesn’t split. Optionally, you can transfer the milk with a ladle.
  • Transfer the whole mixture into the pot and boil it over low heat.
  • Check with a cooking thermometer until the temperature reaches 85ο C (185ο F).
  • Stir gently with a silicone spatula, for 3-5 minutes, until it reaches the desired temperature and it starts to thicken. To check that it is ready, you can add a little of the mixture to a plate and run your finger through it. If the line is thick enough that it stays put without running, then it is ready.
  • Remove the pot from the heat and add the heavy cream so that the mixture can cool more quickly.
  • Transfer the mixture to a 25x30 cm baking pan, passing it through a sieve so you can remove the vanilla pods.
  • Cover it with plastic wrap, making sure that it touches the surface of the mixture so that it does not form a skin.
  • Refrigerate it for at least 6 hours. Ideally, it should be refrigerated for 24 hours.
  • Divide the mixture into 3.
  • Add the first 1/3 of the mixture into an ice cream maker in batches (the amount added should not exceed the 2/3 mark of the machine since it will gain volume).
  • Transfer the ice cream to the freezer so that it can freeze more, until needed.
  • You will use the remaining 2 mixtures for the other flavors.

For the strawberry flavor

  • Remove the ice cream mixture from the refrigerator, after 6-24 hours.
  • Clean the strawberries, cut them in half, and add them into a bowl along with the sugar. 
  • Add the strawberries into a food processor and beat them until they are mashed. 
  • Add the lemon juice.
  • Pour the strawberry puree into the second 1/3 of the ice cream mixture and stir with a silicone spatula.
  • Add the mixture into the ice cream maker in batches (the amount added should not exceed the 2/3 mark of the machine since it will gain volume).
  • Transfer the ice cream to the freezer so that it can freeze more, until needed.

For the chocolate flavor

  • Remove the ice cream mixture from the refrigerator, after 6-24 hours.
  • Finely chop the chocolate.
  • Add the chocolate, the cocoa powder, the water, and the sugar into a bowl.
  • Place the bowl over a saucepan with simmering water (bain-marie), making sure that the bowl is not touching the water, and wait 1-2 minutes until the ingredients are melted and homogenized.
  • Pour the chocolate mixture into the last 1/3 of the ice cream mixture and stir with a silicone spatula. 
  • Add the mixture into the ice cream maker in batches (the amount added should not exceed the 2/3 mark of the machine since it will gain volume).
  • Transfer the ice cream to the freezer so that it can freeze more, until needed.

To assemble

  • Put one of the brownie cake layers into a 20 cm round springform pan.
  • Spread the ice cream, placing one flavor on top of the other. 
  • Cover the ice cream with the second brownie cake layer.
  • Transfer the cake to the freezer for 12 hours or until the ice cream sets.
  • Take the cake out of the freezer and remove it from the pan by heating it lightly with your hands. 
  • Decorate with the meringues, the pretzels, and drizzle with the melted chocolates.
  • Serve.
Rate this recipe You need to login
Rating
Stars 5
(0)
Stars 4
(0)
Stars 3
(0)
Stars 2
(0)
Stars 1
(0)

Nutritional
Chart

Nutrition information per portion

572
Calories (kcal)
29 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

32.0
Total Fat (g)
46 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

19.0
Saturated Fat (g)
90 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

61.0
Total Carbs (g)
23 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

51.0
Sugars (g)
57 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

9.7
Protein (g)
19 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.8
Fibre (g)
11 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.67
Sodium (g)
11 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

comments powered by Disqus