Blonde Brownie Ice Cream Cake

• Facebook
• Tweet
• Pinterest
• Reddit
• Email

I’m pretty sure that brownies and ice cream is a combination that is just universally well-liked. So guess what I did? (Hint: refer to the title of this post). Yes, I put them both in cake form. Once it occurred to me just how easy this idea would be to bring to life, it was the very next thing I just HAD to do. The best part is that you can customize it by using your favorite ice cream flavor and even your favorite frosting! So, as Charles Wright said, “Express yourself!” Because that is what makes baking fun! (Getting off my soapbox now . . .)

Start by letting a quart of ice cream sit at room temperature until it’s soft and runny. Pour it into a 9-inch springform pan and place it in the freezer overnight. I used strawberry ice cream because I thought pink would look nice in a “blonde” brownie cake 😉

Whisk 3 sticks of melted butter together with 2 cups of light brown sugar and 1 cup of dark brown sugar (I just happened to have both) in a large saucepan over medium heat until the sugar is dissolved. This will make the kitchen smell like a dream! Pour it into a large bowl and let it cool slightly. Then, whisk in 4 eggs and a tablespoon of vanilla.

In a separate bowl, mix together 3 cups of flour, some baking powder, and some salt.

Then mix it on into the wet mixture, a little at a time. Why is hand mixing so much more fun than using an electric mixer? Am I alone in this? It’s a better workout!

Now fold in 2 cups of white chocolate chips. You may also use whichever type of chocolate you like the best. Or none at all if that is how you’re feeling that day.

Divide the batter into two, greased 9-inch springform pans and bake at 350 for about 24 minutes.

Let the brownie “cakes” cool completely before removing them from the pans. Place them in the freezer until you’re ready to assemble the cake. This will keep the ice cream layer from melting right away as you work.

For the frosting, which is just a simple vanilla buttercream, beat 2 sticks of butter with 1 teaspoon vanilla and 1/2 a teaspoon of salt. Then, gradually add in 5 cups of powdered sugar, adding up to 1/4 cup of milk as you go to make it of spreading consistency.

Time to work quickly now! To assemble, place one brownie layer on a cake plate and frost the top. Place the ice cream layer on top and then put the second brownie layer on top of the ice cream. Then, frost the top and sides of the cake with the rest of the frosting.

I love the layers of this cake! Just make sure to keep it in the freezer and, when ready to serve, let it sit out for about 15 minutes to let it soften enough to cut.

I also drizzled mine with strawberry syrup for extra enhancement. And color! In short, this is a really fun, rich and creamy dessert. Each component is very simple to make and it is a definite showstopper. Everyone remembers ice cream cakes from childhood. Being able to make your own is quite a big deal!

Blonde Brownie Ice Cream Cake

Source: All Things Sweet original recipe

Yield: One 9-inch cake

Cake:

1 quart ice cream of your choice

1 1/2 cups (3 sticks) unsalted butter

2 cups light brown sugar

1 cup dark brown sugar

1 tbsp. vanilla extract

4 eggs, at room temperature

3 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt

2 cups white chocolate chips

 

Let the ice cream sit at room temperature for at least 1 hour until soft and runny. Pour the melted ice cream into a 9-inch spring form pan. Place in the freezer and let freeze overnight.

Preheat the oven to 350 degrees F. Melt the butter and brown sugars together in a large saucepan. Whisk until the mixture is blended and the sugar is dissolved, about 5 minutes. Pour into a large mixing bowl and let cool slightly. Whisk in the eggs and the vanilla. In a separate bowl, combine the flour, baking powder, and salt. Whisk the flour mixture into the wet mixture until just combined. Fold in the white chocolate chips.

Pour the batter into two, greased 9-inch spring form pans. Bake for 24-27 minutes until a toothpick inserted comes out clean. Let cool completely before removing from the spring form pans. Place the brownie cakes in the freezer until ready to assemble.

Vanilla Buttercream Frosting:

1 cup (2 sticks) unsalted butter

1 tsp. vanilla extract

1/2 tsp. salt

5 cups powdered sugar

2 tbsp. – 1/4 cup milk

 

In the bowl of an electric mixer, beat the butter, vanilla, and salt together until fluffy. Gradually add the powdered sugar with the mixer running on medium-low speed. Pour in enough milk and mix until the frosting is of spreading consistency.

When ready to assemble the cake, remove the ice cream layer and the brownie layers from the freezer. Working quickly, place one brownie layer on a cake stand and frost the top. Remove the ice cream layer from the spring form pan and place on top of the frosted brownie layer. Place the second brownie layer on top of the ice cream layer. Frost the top and sides of the cake. Place the cake in the freezer until ready to serve. Note: allow the cake to sit out for about 15 minutes before serving to allow it to soften a little bit.