There’s nothing like cold ice cream cake on hot summer days! This brownie bottom coffee ice cream cake is a great combination of chocolate brownie and coffee ice cream, and is absolutely perfect for the summer.
Photo: Natalie Levin
Brownie Bottom Coffee Ice Cream Cake
Servings 16 cm round cake pan
Ingredients
Fudge brownie bottom:
- 150 grams dark chocolate
- 75 grams butter
- 100 grams (1/2 cup) sugar
- Pinch of salt
- 2 large eggs
- 60 grams (2/3 cup) almond meal
For coffee ice cream:
- 2 large egg whites
- Pinch of salt
- 40 ml. (3 tbsp.) water
- 100 grams (1/2 cup) sugar
- 160 ml. (2/3 cup) heavy cream
- 2 tsp. granulated instant coffee
- 45 ml. (3 tbsp.) boiling water
- 30 ml. (2 tbsp.) milk
For chocolate ganache:
- 75 grams dark chocolate
- 75 ml. (1/3 cup) heavy cream
- Crunchy caramel decorations
Instructions
Fudge brownie base:
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Preheat oven to 170c degrees and grease the pan.
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Chop the chocolate and place in a bowl.
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Add butter and solvent together in the microwave or over double boiler.
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Add sugar and salt and mix until smooth.
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Add eggs and beat until incorporated.
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Add ground almonds and whisk until incorporated.
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Pour the batter into the pan, and smooth the top.
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Bake for about 12-17 minutes or until set at the edges but still slightly soft in the center.
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Cool completely at room temperature and place in the refrigerator to cool for about an hour.
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Remove from the pan and cut into 2 equal layers using a serrated knife. Refrigerate until the assembly.
Coffee ice cream:
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In a bowl of a mixer put egg whites and salt.
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In a small pot put water and sugar and heat to a boil. When the syrup reaches 105c degrees slowly begin whipped egg whites and salt.
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Continue to cook until the syrup reaches 117c degrees, and remove from heat.
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Increase the speed of the mixer to high and pour the syrup in a thin stream while whipping. Continue to whip for 5-6 minutes until you get a stable, glossy meringue.
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In a separate bowl whip the cream until soft peaks form.
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Fold the whipped cream into the meringue gently but firmly, until blended.
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In a small bowl mix coffee, water and milk until dissolved and mixture is lukewarm.
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Add the coffee mixture into the ice cream mixture and stir until incorporated and smooth.
Assembly:
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Place a brownie layer on bottom of the pan.
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Pour the ice cream on top of the base and level the top.
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Place the second part of the brownie over and press lightly.
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Freeze for at least 3-4 hours or until everything is completely frozen.
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Remove from the pan and leave in the freezer until ganache is done.
Chocolate ganache:
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Chop the chocolate and place in a bowl.
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Add heavy cream and solvents together in the microwave or over double boiler.
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Stir until everything is melted and mixture is smooth.
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Pour the ganache over the top of the frozen cake and let set.
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Decorate with crunchy caramel decorations and serve.
Recipe Notes
- Keep the cake in the freezer for up to two weeks in an airtight container.
- It is recommended to let it out of the freezer 5 minutes before serving.
- You can decorate with chopped nuts or grated chocolate.
Photo: Natalie Levin