7 Layer Brownie Ice Cream Cake
Submitted by gpgruver
7-layer brownie ice cream cake with thin homemade brownie rounds stacked with vanilla ice cream and frozen in a springform pan. A make-ahead frozen dessert that slices like a dream.
YIELD
8 servingsPREP
60 minCOOK
20 minREADY
600 minSeven ultra-thin brownie layers stacked with vanilla ice cream between each one, frozen solid, and sliced into a towering layered cake. It looks like it came from a fancy bakery, but the technique is surprisingly straightforward.
The brownie layers bake on waxed paper rounds, two at a time, for just 8 minutes each. They’re meant to be thin and slightly flexible, not thick and cakey. Thin layers mean you taste brownie and ice cream in every bite rather than getting a mouthful of one or the other.
Assembly happens in a plastic-wrap-lined springform pan: brownie, ice cream, brownie, ice cream, seven layers high. Freeze overnight and the whole thing firms into a solid cake that slices cleanly.
Chef Tips
- Soften the ice cream just enough to spread but not melt. Liquidy ice cream soaks into the brownie layers and turns them soggy.
- Spread the batter as thin and even as possible on each waxed paper round. Uneven layers make a lopsided cake.
- Freeze for a full 8 hours minimum. Rushing it means the layers slide apart when you cut.
- Let the cake sit at room temperature for 5 minutes before slicing. A hot knife dipped in water helps too.
Variations
- Use different ice cream flavors between each layer: coffee, mint chip, and chocolate for a Neapolitan-style stack.
- Top with fresh raspberries and whipped cream for a stunning presentation.
- Drizzle each ice cream layer with hot fudge or caramel sauce before adding the next brownie round.
Ingredients
Directions
Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide.
Place on a stack of 6 more pieces waxed paper.
Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
Heat oven to 375℉ (190℃). Have 2 cookie sheets and an 8 inch springform pan ready.
Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
Beat in cocoa mixture (batter may look curdled) With mixer on low speed, gradually add flour until well blended (batter will be very stiff).
Spread the 7 rounds of waxed paper out on countertop.
Drop a levely ⅓ cup batter in center of each round.
Divide remaining ⅓ cup batter between rounds (about 2 teaspoons each).
Moisten a cookie sheet with water.
Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
Spread batter almost to edges of rounds.
Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers. )
Cool baked layers on cookie sheet on wire rack 3 minutes.
Put layers on waxed paper on a wire rack.
Let cool completely.
Bake and cool remaining layers.
Meanwhile, line springform pan with palstic wrap, letting enough wrap extend about sides of pan to cover top when filled.
Peel waxed paper off cooled brownie layers. Place 1 layer in bottom of pan.
Spread evenly with 1 cup ice cream.
Top with another brownie layer, then another cup ice cream.
Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
To serve; Remove sides of pan and peel palstic wrap down from sides.
Lift cake off plastic wrap onto serving plate.
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