Salted Caramel Brownie Ice Cream Cake
INGREDIENTS
- ⅔ cup sweetened condensed milk
- 3 oz. semisweet baking chocolate squares
- 3 oz. bittersweet baking chocolate squars
- ½ cup plus 1 tbsp butter, softened and divided
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1½ cups all purpose flour
- ½ tsp salt
- ½ cup toffee bits
- 4 to 6 tbsp jarred salted caramel (found with ice cream toppings)
- 12 dark chocolate truffles, chopped ( I used Lindt)
- 1.75 qt premium chocolate ice cream, softened
- 8 oz Cool Whip (or you can make it homemade)
- Topping: Chocolate syrup and salted caramel
- 9 in. springform pan
Visit recipe :
Blueberry Cream Cake Crock Pot Swedish Meatballs No Bake Strawberry Cheesecake Lasagna Lord Baltimore Lush Dessert,INSTRUCTIONS
- Preheat oven to 325. Spray a 9 inch springform pan with cooking spray.
- In a medium saucepan, add sweetened condensed milk, chopped chocolate, and 1 tbsp of butter. Stir until chocolate is melted and then remove from heat. Set aside.
- In a large bowl, beat butter with sugars until fluffy. Add eggs and vanilla and beat well.
- In another bowl, mix flour and salt.
- Slowly add to sugar mixture beating well. Stir in melted chocolate and toffee bits until well combined.
- Pour batter into pan. Bake for 35 to 40 minutes or until center is mostly set.
- Remove from oven and let cool completely.
- Drizzle salted caramel onto brownie. Top with chopped truffles. When ice cream has softened, spread it over truffles carefully. Top with Cool Whip. Freeze overnight.
- Take out when ready to serve and let it sit out for about 10 to 15 minutes for easier slicing.
- Release the pan and run a knife along the edge to help release it some more. Remove ring of pan.
- Drizzle with salted caramel and chocolate syrup. Slice and serve.
NOTES
*The brownie layer will be frozen and a little hard to cut through, so allow it time to set out before slicing.
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