Chocolate Brownie Ice Cream Cake
Ingredients
For the brownie base:
1 cup (225g) unsalted butter
1 ½ cups (300g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup (125g) all-purpose flour
½ cup (60g) cocoa powder
½ tsp salt
1 cup (170g) dark chocolate chunks
For the ice cream layer:
3 cups vanilla ice cream (slightly softened)
For the chocolate ganache:
200g semi-sweet chocolate, chopped
200 ml heavy cream
For topping (optional but like your photo):
9 chocolate pralines or truffles
Instructions
Make the Brownie Base
Preheat oven to 175°C (350°F).
Melt butter and sugar together, then whisk in eggs and vanilla.
Fold in flour, cocoa powder, salt, and chocolate chunks.
Pour into a lined square pan (8×8 inch / 20×20 cm).
Bake 25–30 minutes. Let cool completely.
Add the Ice Cream Layer
Once brownie is cooled, spread softened vanilla ice cream evenly over the top.
Freeze for at least 3 hours until firm.
Prepare Ganache
Heat cream until just simmering, then pour over chopped chocolate.
Let sit 2 minutes, then stir until smooth and glossy.
Assemble
Remove cake from freezer. Cut into 9 equal squares.
Pour warm ganache over each square, letting it drip down the sides.
Place one chocolate praline/truffle in the center of each square.
Serve
Let soften for 5 minutes before serving. Best enjoyed chilled with coffee!
