Bizcocho de Helado con Fondo de Brownie

Ice Cream Cake with Brownie Crust

INGREDIENTS

2 ½ cups sugar

2 ½ sticks unsalted butter, room temperature

1 ¾ cups Cortés Sugar-Free Cocoa

½ tsp salt

4 eggs

1 cup all-purpose flour

1 tsp vanilla extract

1 Cortés Chocolate frosting recipe

1 pint vanilla ice cream

1 pint chocolate ice cream

PROCEDURE

Brownie Crust

  1. Line the bottom of a 9-inch springform (cheesecake) pan with parchment paper for baking. Grease the sides of the pan.
  2. Preheat the oven to 325 °F.
  3. Mix the sugar, salt, Cortés Sugar-Free Cocoa, and butter.
  4. Add the eggs one by one.
  5. Add the flour.
  6. Add the vanilla.
  7. Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in the center of the brownie crust comes out with a few crumbs (not clean).

Layers

  1. Prepare 1 Cortés Chocolate frosting recipe.
  2. Take the pint of chocolate ice cream out of the freezer and wait for it to soften a little (15 minutes).
  3. Spread a layer of the Cortés Chocolate frosting over the brownie crust.
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