Brownie Ice Cream Cake with Fudge Sauce
Note
This cake also works in a 9” x 2-3/4” springform pan. Bake the brownie layer 20 minutes.
Ingredients
For the brownies:
6 tablespoons unsalted butter
4 ounces unsweetened chocolate, finely chopped
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/2 cup plus 2 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
For the ice cream cake:
1 gallon vanilla ice cream, or any flavor you like
6 ounces Oreo cookies, crushed (about 15 cookies)
For the fudge sauce (Makes 2 cups):
1 (14 oz) can sweetened condensed milk
5 ounces bittersweet chocolate, chopped (or chips)
1/4 cup water
Pinch of kosher salt
Special equipment
10-inch springform pan
Method
Prepare the oven:
Preheat the oven to 325°F. Grease and line a 10-inch springform pan with parchment.
Make the brownie batter:
In a medium saucepan over medium heat, melt the butter. Keep an eye on it; you want it to get hot enough to start sputtering. As soon as it sputters, add the chopped chocolate all at once. Swirl the pan to coat the chocolate with the melted butter. Remove from heat and let sit for about 3 minutes to allow the chocolate to melt.
As the chocolate sits, combine the flour, salt, and baking powder in a small bowl and whisk to combine. Set aside.
With a silicone spatula, stir the butter-chocolate mixture until melted and smooth. (If parts of the chocolate are not melted, return to the pan to low heat and stir constantly until all the chocolate is melted.) Stir in the brown sugar; the mixture will be gritty. Beat in the eggs, one at a time, until smooth, then add the vanilla. Fold in the flour mixture to create a smooth, satin-y batter.
Bake the brownie:
Scrape the batter into the prepared pan and spread evenly with an offset metal spatula (the layer of batter will be thin). Bake until slightly puffed and a toothpick inserted in the center comes out clean, about 20 minutes. The center will feel soft but not squishy if you touch it gently with your fingertip. Do not overbake the brownie, which will make cutting through the finished ice cream cake difficult.
Cool and freeze the brownie base:
Remove from the oven and cool on a rack.
Once cooled, place in the freezer for about 1 hour. Unmold the frozen brownie base, invert the pan, and peel the parchment off the bottom of the brownie before replacing the brownie back on the base of the pan and securing the side. We are freezing the brownie and pan together so both are very cold when we add the ice cream layers.
Crush the cookies:
Put the Oreos in a ziptop bag, seal it, then smash them with a wooden spoon or rolling pin until you have chunks that range in size from small fragments to chunks the size of dimes and nickels.
Prepare the ice cream layer:
About 15 minutes before the brownie layer is done freezing, let the ice cream stand at room temp for about 10 minutes until it’s soft enough to scoop but isn’t so soft that it is melting. Scoop the ice cream into the bowl of a stand mixer and beat with the paddle until the ice cream is an even texture and soft enough to spread.
You can also let the ice cream soften a little more and mix it by hand. The mixing helps homogenize the texture and makes the ice cream easier to spread, while also making sure you don’t get weird, icy spots when it refreezes.
Crush the cookies:
Put the Oreos in a ziptop bag, seal it, then smash them with a wooden spoon or rolling pin until you have chunks that range in size from small fragments to chunks the size of dimes and nickels.
Prepare the ice cream layer:
About 15 minutes before the brownie layer is done freezing, let the ice cream stand at room temp for about 10 minutes until it’s soft enough to scoop but isn’t so soft that it is melting. Scoop the ice cream into the bowl of a stand mixer and beat with the paddle until the ice cream is an even texture and soft enough to spread.
You can also let the ice cream soften a little more and mix it by hand. The mixing helps homogenize the texture and makes the ice cream easier to spread, while also making sure you don’t get weird, icy spots when it refreezes.
Add the ice cream layer and freeze:
Spread half of the ice cream over the frozen brownie, top with the crushed cookies, and spread the remaining ice cream over the top. Freeze for about 5 hours or until solid.
Make the fudge:
While the cake freezes, make the fudge sauce. In a medium microwave-safe bowl, combine the condensed milk, chocolate, and water.
Microwave on high for 30-second intervals, stirring between each until the fudge is smooth. Stir in a pinch of salt and let the fudge cool to room temperature. Cover and keep it in the refrigerator until ready to spoon over the cake.
Unmold the cake:
Once the cake has frozen, remove the springform collar. I use a hair dryer to do this: I just point it about 2-3 inches away from the outside of the pan, and rotate the pan. This melts the outside just enough to remove the collar. You can also use a paring knife to loosen the cake from the pan, and place it on a serving dish.
Top with fudge:
The fudge will have thickened, but it should still be spreadable. Pour about 1/2 to 3/4 cup cooled fudge onto the center of the cake. Use a spoon or spatula to gently push it to the edges until the top is completely covered and some fudge drips down the side.
Add more fudge if necessary. Serve the cake immediately after topping with the fudge.
Alternatively, you can top the cake with the fudge and freeze it again. The fudge will not be saucy, but it will take on a truffle-like texture once frozen.
Cut and serve:
Dip a knife in hot water. Dry the blade, then cut the cake into slices. Freeze any leftover cake slices wrapped well in plastic.
