RECIPES WITH ICE-CREAM
Layered Brownie Ice Cream Cake
Preparation Time: 20 minutes
Baking Time: 30 minutes
Serves: 8–10
Ingredients
1 kg STAMOU Bueno ice cream
250 g all-purpose flour
250 g sugar
200 g brown sugar
450 g butter
6 eggs
100 g cocoa powder
1 tsp salt
50 g roughly chopped hazelnuts
Sunflower oil for greasing
Method
- Preheat the oven to 180°C.
- Grease two 22 – 24cm cake tins with sunflower oil and line the bases with baking paper.
- In a mixer, whisk the eggs with sugar and butter until smooth.
- In a separate bowl, combine the flour, cocoa and salt, then add to the mixture and stir until fully incorporated.
- Mix the two mixtures together well. Divide the batter between the tins and bake for 25 – 30 minutes. Allow the brownies to cool completely.
- Place one brownie inside a cake ring and spread 2/3 of the Bueno ice cream over it using a spatula. Top with the second brownie and freeze for at least 6 hours.
- To serve, garnish with scoops of the remaining ice cream and sprinkle with chopped hazelnuts. Slice and serve.
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