Brownie Espresso Ice Cream Cake
The combination of chocolate and espresso creates a rich and indulgent flavor in this ice cream cake.
This is vegetarian recipe. Dish can be prepared in 235 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Brownie Espresso Ice Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the brownie mix, eggs, vegetable oil, and espresso powder. Mix until well combined.
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Pour the batter into a greased 9-inch (23cm) round cake pan.
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Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
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Allow the brownie to cool completely.
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Once cooled, spread one pint of vanilla ice cream over the brownie layer.
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Place the cake in the freezer and let it set for 2 hours.
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Remove the cake from the freezer and spread the remaining pint of vanilla ice cream over the first layer.
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Return the cake to the freezer and let it set for another 2 hours.
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Before serving, top the cake with whipped cream, chocolate sauce, and garnish with espresso beans.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 48g16%
- Sugars 36g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
