![]() ![]() Remove bowl from mixer and fold in melted chocolate with a large rubber spatula.In a separate bowl, sift together flour, cocoa powder, espresso powder, baking powder, and salt.Increase speed to high and beat for another 2-3 minutes or until fluffy and increased in volume. Add eggs, one at a time, beating well after each addition. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for 2-3 minutes or until light and fluffy.In a double boiler or in the microwave on low power, gently melt chocolate until smooth.Lightly butter a half sheet pan line with parchment paper and lightly butter parchment. Once frozen, the sides of the springform pan should release cleanly and evenly, showcasing your beautiful layers. I’d even recommend bumping your freezer temperature down a few degrees to help the cake along even further. The longer the cake chills the cleaner your slices will be. You need at least 4 hours of chill time at the very minimum, preferably overnight if you can manage to wait that long. ![]() The final step, once everything is assembled, is the deep freeze. Just spread the light and airy mixture into your springform pan and then freeze overnight until firm. No eggs to separate, no custard to thicken, no special equipment necessary. To finish out the no-churn ice cream, the cream is whipped (hello, coffee whipped cream that might be my new favorite thing!) and then folded into a can of sweetened condensed milk. The ice cream base is lightly infused with the coffee beans by simply warming and steeping it for about 30 minutes, infusing a surprising amount of coffee flavor into the cream. A sheet pan is the perfect size for two 9” round, cut to fit your springform pan exactly, each layer the perfect thickness to compliment but not overpower the ice cream, and still have some scraps leftover for a glorious mountain-of-brownie to top it all off… and maybe a few snacks for the chef while you’re putting it all together (shhh, it’s our secret). This solves the main conundrum faced when making an ice cream cake: the fact that 9″ cake pans and 9″ springform pans are never exactly the same size. You’ll also notice this brownie is baked in a half sheet pan instead of a normal 13×9. So for these, instead of melted butter, I whipped the butter with sugar as if I was making a cake, with the goal to produce a slightly lighter and less dense brownie that’s more manageable when frozen. ![]() My go-to brownie recipe is so dense and fudgy that, when frozen, it becomes somewhat tricky to cut and eat. The basic no-churn ice cream base can be made into just about any flavor you can imagine… I’m thinking folded in chunks of fresh sweet cherries, a splash of bourbon and vanilla bean, or even infusing the cream with fresh mint in place of the coffee beans (follow the exact same process for a lovely fresh mint flavor). Granted, there still is espresso powder in the brownies and chocolate covered espresso beans studded through out, but the effect is milder.Īlso an option if you are not a coffee fan at all is to skip it entirely. Making your own no-churn coffee ice cream (instead of using a store bought ice cream) gives you the flexibility to use decaf coffee beans for less of a buzz (while I love coffee flavor, caffeine is not my friend). The cherry on top (icing on the cake, rather) is the mountain of brownie chunks, chocolate covered espresso beans, and a hot fudge drizzle. this ice cream cake is layers upon layers of goodness: a rich and fudgy brownie and a no-churn coffee-infused ice cream that’s as easy as it is delicious. ![]()
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