Baking Browine Ice Cream Cake

Browine Ice Cream Cake

Browine Ice Cream Cake Recipe 1

Ingredients:

  • 1 (10-15 ounces) Brownie Mix, made according to package directions in an 8×8 pan
  • 1 1/2 cups chocolate frosting
  • 1.5 quarts Cookie Dough Ice Cream
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • sprinkles to garnish

Instructions:

  1. Line an 8×8 or 11×7 deep-dish baking dish with foil and coat with nonstick spray. Sides of the pan need to come up at least 3 inches to leave room for the ice cream and whipped cream layer.
  2. Bake the brownies according to package directions in the prepared pan and allow to cool completely.
  3. Spread chocolate frosting onto cooled brownies.
  4. Place frosted brownies in refrigerator.
  5. Remove ice cream from freezer and allow to soften for about 30 minutes while the brownies are chilling.
  6. Remove the brownies from the refrigerator and top with ice cream, spreading evenly with an off-set spatula.
  7. Cover and place in freezer for at least 3 hours.
  8. Before serving prepare your whipped cream. Place heavy whipping cream in bowl of stand mixer fitted with the whisk attachment and add in granulated sugar. Beat cream on high speed for about 2 minutes until it becomes thick.
  9. Spread onto ice cream cake, top with sprinkles and serve immediately.

Browine Ice Cream Cake Recipe 2

Ingredients

  • 1 box Betty Crocker™ fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1/2 gallon (8 cups) vanilla ice cream, slightly softened
  • 1 cup Hershey’s® hot fudge topping, warmed if desired
  • 2 tablespoons Betty Crocker™ Decorating Decors candy sprinkles
  • 16 red maraschino cherries with stems, drained

Instructions:

  • Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
  • Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
  • Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm
  • Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Browine Ice Cream Cake Recipe 3

Ingredients

Brownie Layer:

  • 3/4 cup (177ml) canola oil
  • 1 1/2 cups (340g) sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla
  • 3/4 cup (100g) all purpose flour
  • 3/4 cup (70g) cocoa powder (any type)
  • 1/4 teaspoon salt

Ice Cream Layer:

  • 1.5 quart (1.41L) ice cream (flavor of choice)
  • 1/2-3/4 cup (118-177ml) hot fudge sauce

Whipped Cream Frosting:

  • 2 cups (473ml) heavy whipping cream
  • 1/2 cup (50g) powdered sugar
  • 1 tablespoon pure vanilla
  • sprinkles for topping

Instructions

Brownie:

  1. Preheat oven to 350 degrees F (176 C). Line a 9″ round cake pan with foil leaving enough to overhang around the edges. This will help you to remove it from the pan later.

  2. In a large bowl combine the oil, sugar, eggs, and vanilla. Add the flour, cocoa powder, and salt. Mix just until combined and no more. Pour into prepared pan. Bake for 30-35 minutes or just until edges are set and a toothpick comes out with moist crumbs. (The toothpick should not be wet with batter). Let cool completely in pan.

Ice Cream Layer:

  1. Let ice cream soften so it’s easier to work with. Meanwhile, Line another 9″ round cake pan with plastic wrap. Be sure to leave plenty of overhang to cover ice cream with.

  2. Once ice cream is soft enough spoon into prepared pan and smooth into an even layer. Try to press out any air pockets. Cover with plastic wrap and freeze for 8 hours and up to 3 days.

  3. Once ready to assemble remove brownie from pan and remove foil. Place on desired cake stand or plate. Spread hot fudge sauce over top of the brownie.

  4. Remove ice cream from pan and remove plastic wrap. Quickly place on top of hot fudge sauce. Cover cake with plastic wrap and place back in the freezer for 30 minutes.

Whipped Cream Frosting:

  1. Meanwhile, in the bowl of a stand mixer whip the cream, powdered sugar, and vanilla until stiff peaks form.

  2. Remove cake from freezer and spread whipped cream all over the ice cream and brownie. You can pipe decorations if you like! Place in freezer for 30 minutes or until whipped cream is solid.

     

Browine Ice Cream Cake Recipe 4