Ingredients with Measurements:
- 1 box of brownie mix
- 1/2 cup of vegetable oil
- 1/4 cup of water
- 2 eggs
- 1/2 gallon of vanilla ice cream
- 1/2 cup of caramel sauce
- 1/4 cup of chopped walnuts
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Line the bottom of the springform pan with parchment paper.
3. In a mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Mix until well combined.
4. 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.
5. Let the brownie cool completely.
6. In a separate mixing bowl, soften the vanilla ice cream using an electric mixer.
7. Spread the softened ice cream over the cooled brownie, making sure to cover the entire surface.
8. Drizzle the caramel sauce over the ice cream and sprinkle the chopped walnuts on top.
9. Cover the pan with plastic wrap and freeze for at least 2 hours or until the ice cream is firm.
10. To serve, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes.
11. Release the springform pan and remove the parchment paper.
12. Cut the cake into slices and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Freezing time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 55g
Protein: 6g
Substitutions for ingredients:
- You can use any flavor of ice cream instead of vanilla.
- You can use pecans or almonds instead of walnuts.
- You can use homemade caramel sauce instead of store-bought.
Variations:
- You can add chocolate chips to the brownie batter.
- You can add sliced bananas or strawberries on top of the ice cream.
- You can use fudge sauce instead of caramel sauce.
Tips and tricks:
- Make sure the brownie is completely cooled before adding the ice cream.
- Soften the ice cream in the refrigerator for 30 minutes before using.
- Use a hot knife to cut the cake for clean slices.
Storage instructions:
- Store the cake in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
- Let the cake sit at room temperature for 5-10 minutes before serving.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Drizzle extra caramel sauce on top of each slice.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Chocolate chip cookies
- Brownie bites
Troubleshooting advice:
- If the ice cream is too soft, freeze the cake for an additional hour.
- If the brownie is overcooked, it will be dry and crumbly.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the cake in the freezer at 0°F or below.
Food history:
- Ice cream cakes have been around since the 19th century.
- Brownies were invented in the late 1800s in the United States.
Flavor profiles:
- Sweet
- Rich
- Creamy
- Nutty
Serving suggestions:
- Serve the cake as a dessert after a meal.
- Serve the cake at a birthday party or special occasion.
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Taste: Sweet, Creamy, Rich, Caramelized, Chocolatey