For any celebration this summer, add some sprinkles, chocolate and a lot of ice cream with Brownie Funfetti Ice Cream Cake.
Four years ago today I hit publish on my first blog post. It was absolutely horrible and done on a whim after talking about starting a food blog just a few days earlier with a friend. The idea had both been running in through our minds and with nothing else to do, I just went for it.
Did I know that day it that my fun hobby then would lead to what I have now?
No way but let me tell you, I’m grateful in more ways than I can say for picking up the camera, writing a few silly words and taking the plunge to hit the publish button.
I went from something I did a few times a month, to a real hobby to my full time job to opening a business. Talk about a life change!
There are days that I wake up and think is it a dream? Has this become my life? Cliche, perhaps but it’s true. I had reached a point in my professional life that was stagnant and unhappy. There was no growth and my skills were so specialized it was impossible to leave the profession I was in. So I did the only thing I could think of, I made a job for myself.
It took a lot of planning and a lot of guts to make the leap. I love the fact that I can tell people my job is to bake cookies, take pretty pictures and develop recipes.
I’m so excited to see what the future holds, what the next four years brings. The biggest thrill now is growing the Bake Shop. We’ve been quiet with it for the last few months but I’ve moved into a great new incubator space and I’m ready to rock. New cookies are coming to the shop (like later today, you should really take a peak) and who can really resist coming home to cookies in the mail?
For right now though, I celebrate with cake. In my house that’s ice cream cake – it’s the way it’s always been. My birthday cakes, despite being in December, have been ice cream. Our wedding cake was ice cream. Ice cream cakes will always reign supreme in my book.
Loaded with a brownie bottom and then topped off with a thick layer of hot fudge, this cake won’t last long. It didn’t here, I’ll tell you that!
- 6 ounces semi-sweet chocolate
- 3 tablespoons unsalted butter
- 1⅓ cup + 2 tablespoons cane sugar
- ½ teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ½ cup unbleached all-purpose flour
- ½ teaspoon salt
- 2½ -3 cups high quality vanilla ice cream
- ¼ cup rainbow sprinkles
- 3 ounces dark chocolate
- 2 tablespoons cocoa powder
- 1½ tablespoons unsalted butter
- ½ cup heavy cream
- 2½ tablespoons brown sugar
- 2 tablespoon cane sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- rainbow sprinkles to top
- Heat your oven to 350 degrees.
- In a bowl set over a water bath or in a double boiler melt the chocolate and butter. Remove from the heat and mix in the sugar, vanilla and eggs until combined.
- In a small bowl combine the flour and salt and add it to the brownie batter. Mix until the flour is completely incorporated.
- Pour the batter into a grease 7-inch springform pan and bake for 15-20 minutes or until the center of the brownie is cooked through (insert a toothpick to test).
- Let cool completely. The brownie can be made 1 day ahead of time.
- Once the brownie is cool, let the ice cream soften enough to spoon into a bowl and mix in the sprinkles. Spoon on top of the brownie and smooth into an even layer. Cover with plastic wrap and place in the freezer to chill until solid – about 6-8 hours or overnight.
- To finish the cake: in a small saucepan melt the chocolate, cocoa powder, butter, heavy cream, brown sugar, cane sugar, vanilla and salt until smooth. Let cool completely until it reaches room temperature.
- Remove the cake from the springform pan and pour the cooled fudge on top. Decorate with sprinkles before serving.
- Store remaining cake in the freezer in an airtight container or place back in the pan and cover tightly.
Original article: Brownie Funfetti Ice Cream Cake
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