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Brownie Bottom Coffee Ice Cream Cake

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.

Brownie Bottom Coffee Ice Cream Cake

Photo: Natalie Levin



3.58 from 7 votes
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Brownie Bottom Coffee Ice Cream Cake

Servings 16 cm round cake pan
Author Natalie

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:

  1. Preheat oven to 170c degrees and grease the pan.
  2. Chop the chocolate and place in a bowl.
  3. Add butter and solvent together in the microwave or over double boiler.
  4. Add sugar and salt and mix until smooth.
  5. Add eggs and beat until incorporated.
  6. Add ground almonds and whisk until incorporated.
  7. Pour the batter into the pan, and smooth the top.
  8. Bake for about 12-17 minutes or until set at the edges but still slightly soft in the center.
  9. Cool completely at room temperature and place in the refrigerator to cool for about an hour.
  10. Remove from the pan and cut into 2 equal layers using a serrated knife. Refrigerate until the assembly.

Coffee ice cream:

  1. In a bowl of a mixer put egg whites and salt.
  2. 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.
  3. Continue to cook until the syrup reaches 117c degrees, and remove from heat.
  4. 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.
  5. In a separate bowl whip the cream until soft peaks form.
  6. Fold the whipped cream into the meringue gently but firmly, until blended.
  7. In a small bowl mix coffee, water and milk until dissolved and mixture is lukewarm.
  8. Add the coffee mixture into the ice cream mixture and stir until incorporated and smooth.

Assembly:

  1. Place a brownie layer on bottom of the pan.
  2. Pour the ice cream on top of the base and level the top.
  3. Place the second part of the brownie over and press lightly.
  4. Freeze for at least 3-4 hours or until everything is completely frozen.
  5. Remove from the pan and leave in the freezer until ganache is done.

Chocolate ganache:

  1. Chop the chocolate and place in a bowl.
  2. Add heavy cream and solvents together in the microwave or over double boiler.
  3. Stir until everything is melted and mixture is smooth.
  4. Pour the ganache over the top of the frozen cake and let set.
  5. 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.
Brownie Bottom Coffee Ice Cream Cake

Photo: Natalie Levin