Ingredients with Measurements:
- 1 box of brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 eggs
- 1/2 cup hot fudge sauce
- 1/2 gallon vanilla ice cream
- 1 cup chocolate chips
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Ice cream scoop
- Rubber spatula
Step-by-step instructions:
- Preheat the oven to 350°F.
- Line the bottom of the springform pan with parchment paper.
- In a mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Mix until well combined.
- Pour the brownie batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the brownie cool completely in the pan.
- Once cooled, spread the hot fudge sauce evenly over the top of the brownie.
- Using an ice cream scoop, scoop the vanilla ice cream onto the brownie, spreading it evenly with a rubber spatula.
- Sprinkle the chocolate chips and chopped nuts (if using) over the ice cream.
- Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
- To serve, remove the pan from the freezer and let it sit at room temperature for 5-10 minutes.
- Release the springform pan and remove the parchment paper from the bottom.
- Cut the ice cream bomb into slices and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Freezing time: 4 hours or overnight
5. Temperature:
Preheat the oven to 350°F.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 26g
Saturated fat: 11g
Cholesterol: 65mg
Sodium: 290mg
Total carbohydrates: 52g
Dietary fiber: 2g
Sugars: 36g
Protein: 5g
Substitutions for ingredients:
- Instead of hot fudge sauce, you can use caramel sauce or chocolate syrup.
- You can use any flavor of ice cream you prefer.
Variations:
- Instead of vanilla ice cream, you can use chocolate or strawberry ice cream.
- You can add different toppings such as whipped cream, sprinkles, or crushed cookies.
Tips and tricks:
- Make sure the brownie is completely cooled before adding the ice cream.
- Use a sharp knife to cut the ice cream bomb into slices.
- You can make this recipe ahead of time and store it in the freezer until ready to serve.
Storage instructions:
Store the ice cream bomb in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the ice cream bomb on a cake stand or platter.
Garnishes:
Garnish with whipped cream, sprinkles, or crushed cookies.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
This recipe does not require a side dish.
Troubleshooting advice:
- If the ice cream bomb is too hard to cut, let it sit at room temperature for a few minutes before slicing.
- If the ice cream is melting too quickly, put the bomb back in the freezer for a few minutes before serving.
Food safety advice:
Make sure to store the ice cream bomb in the freezer at all times to prevent the growth of bacteria.
Food history:
Ice cream bombs have been a popular dessert since the 1950s.
Flavor profiles:
This recipe combines the rich, chocolatey flavor of brownies with the creamy sweetness of vanilla ice cream and hot fudge sauce.
Serving suggestions:
Serve the ice cream bomb as a dessert after a family dinner or at a summer barbecue.
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Taste: Rich, Chocolatey, Sweet, Creamy, Decadent