Good morning! I’m excited to bring you a bit of summer today with some Ice Cream Sundae Cake! While I am loving summer vacation, it is HOT out! As soon as the weather hits this high, I immediately crave ice cream. Like any good ice cream sundae, I added some delicious brownie layers for a bit of texture and deliciousness. I mean really, who doesn’t like ice cream, brownie, and hot fudge!? The hot fudge recipe is adapted from Smitten Kitchen, and honestly it’s the best homemade chocolate fudge recipe I've come across! Customize this recipe to your liking by mixing up the ice cream flavors, using cookies instead of brownie, and more! Go crazy friends, it’s summer!
Ingredients:
Brownie Ingredients
3 tablespoons butter
¾ cup chocolate chips; divided
1 cup sugar
¾ cup brown sugar
3 eggs
1 teaspoon vanilla
1 ½ cup almond flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon espresso powder
Hot Fudge*
⅔ cup heavy cream
½ cup light corn syrup
⅓ cup brown sugar
¼ cup cocoa powder
¼ teaspoon salt
6 ounces of chocolate chips
2 tablespoon butter
½ teaspoon vanilla
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup heavy cream
1 pint chocolate ice cream
1 pint vanilla ice cream
Directions
1.Begin making your brownies by preheating your oven to 350 degrees. Prepare two circular pans, so that you can divide your batter (one should be a springform pan so you can bake your ice cream cake crust straight into it, and then assemble in the same pain). Remove one of the pints of ice cream from the freezer, and allow to thaw.
2. For your brownies, place butter and ¼ cup chocolate chips in a microwave safe bowl and melt together. After, whisk in sugar and brown sugar. Add your eggs, one by one, making sure each is incorporated. After, add in your almond flour, baking powder, cocoa powder, salt and espresso powder. Divide the batter among your 2 pans, and bake for about 20-25 minutes, or until a toothpick comes out clean. Allow both to cool completely before beginning to assemble your cake.
3.After your brownie is cooled, add your first pint of first ice cream on top of your brownie crust (in the springform pan). After smoothing the ice cream down, take your second batch of cooked brownie and crumble it on top of the ice cream layer, and press down. Freeze for an hour before adding your next pint of ice cream on top. Freeze that for about 2 hours and prepare your toppings.
4. For your hot fudge, bring your cream, corn syrup, sugar, cocoa, salt and half your chocolate to a boil. Reduce the temperature to a low simmer and cook for 5 minutes, making sure to stir every few minutes. Remove from the heat and add your butter, vanilla, and the rest of your chocolate. Mix until smooth, and allow to completely cool before pouring on top of your cake.
5. Once your ice cream has hardened, pour a layer of your hot fudge on top of your ice cream cake. Freeze for another hour to allow the layer to set. Once you finish this step, you can un-mold your cake from the springform pan, and add more chocolate fudge! I added whipped cream and sprinkles to the top of my cake, but you can go wild and crazy with your own toppings!
*If time isn't on your side, feel free to buy store bought hot fudge.
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