Dulce de Leche Ice Cream Cake with Brownie Base
jmw
CATEGORIES
INGREDIENTS
  • Brownie Base:
  • 1 4oz. bar German sweet chocolate, coarsely
  • chopped
  • 1/2 C butter
  • 1 C sugar
  • 1/2 C flour
  • 3 large eggs
  • 1 t vanilla
  • 6 oz. Nutella
  • 1 qt. Dulce de Leche ice cream
  • Topping:
  • 1 C Heavy cream
  • 1 t sugar
  • 1 t vanilla
  • shaved chocolate
  • 3 T Nutella
DIRECTIONS
  1. To prepare brownie base, melt chocolate and butter in a saucepan; cool. Add remaining ingredients and mix well.
  2. Pour into a buttered 9 inch springform pan.
  3. Bake at 350 for 30-35 minutes. Cool.
  4. Spread with Nutella, but don't spread all the way to the edge.
  5. Cover and freeze until firm.
  6. Spread ice cream over frozen brownie base.
  7. Cover and freeze.
  8. To prepare topping, whip cream with vanilla and sugar. Spread or pipe over frozen ice cream. Top with shaved chocolate. Put Nutella in a baggie, snip off end, twist, and drizzle over chocolate and whipped cream. Freeze. Let cake sit out about 20 minutes before serving. Slice with a warm knife.