Is it ironic that I am writing about ice cream cake when there is a full-on blizzard outside? What better time is there to eat ice cream than in the middle of winter? You just have to make sure you have a mug of tea or hot chocolate ready to go for afterwards.
This ice cream cake combines 3 of my favourite flavours, vanilla, chocolate and salted caramel. All of the ice cream is made from scratch but feel free to use good quality store-bought ice cream if you are in a time crunch (or don’t have an ice cream maker). The brownie base is derived from my go-to brownie recipe, also used in these pomegranate brownies. When you think about it, it’s not a very complex dessert. 3 layers, no sauce, no nothing. But that makes it crucial that you use quality ingredients in each and every layer. I think that is a common theme in all of my recipes; never use crappy ingredients. But especially when dealing with ice cream cake. Ice cream demands respect people. And I cannot think of a better way of showing that than by putting it in an ice cream cake.
Ice Cream Cake
To make the brownies, heat your oven to 325F and line a loaf pan with parchment paper.
Melt together the butter and chocolate. In a separate bowl, whisk together the sugar, egg and salt. Then whisk this into the melted butter/chocolate example. Finally whisk in the flour.
Pour the batter into the prepared loaf pan. Bake at 325F for 15 to 20 minutes or until set around the edges and still slightly tacky looking in the middle. Cool completely.
When the brownie base has cooled, layer on either the salted caramel or vanilla bean ice cream. Freeze it for 20-30 minutes before layering on the next portion of ice cream.
Cover with plastic wrap and freeze until solid, at least 2 hours. Slice and serve immediately.