A DIY Ice Cream Cake with a brownie crust, German chocolate ice cream, coconut pecan frosting, and a ganache drizzle. Perfect for a party!
Prep Time30 minutesmins
Freezing time10 hourshrs
Total Time10 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: German Chocolate, German Chocolate Ice Cream Cake, Ice Cream Cake
Servings: 12Servings
Calories: 300kcal
Equipment
9" Springform pan
3" Springform pan
piping bag
large pastry tip
Ingredients
For the brownie base:
1package15.5 ounce brownie mix
Ingredients called for on brownie box packageusually oil, egg, water
1teaspooninstant espresso powder
1teaspoonvanilla extract
For the coconut pecan frosting:
½cupgranulated sugar
6ouncesevaporated milk
¼cupunsalted butter
1jumbo egg yolk
½teaspoonvanilla
Pinchof salt
1 ⅛cupsflaked coconuttoasted*
¾cupchopped pecanstoasted*
For the chocolate ganache:
1cupof heavy whipping cream
4ouncesdark chocolatecut into small chunks
For the ice cream:
2 ¼cupsheavy whipping cream
1? cups milkI used 1%
¾cupsugar
½teaspooninstant espresso powder
½teaspoonvanilla extract
1package Curious Creamery German Chocolate Ice Cream Cake Mix
Instructions
Day 1:
Preheat oven to 350?. Spray a 9’’ and 3’’ springform pans with cooking spray and set aside.
In a mixing bowl, combine the water, egg, and oil called for on your package of brownie mix. Mix in the vanilla and espresso powder. Mix in the brownie mix. Divide the brownie batter amongst the 9’’ and 3’’ springform pans, covering the bottom of each. Place the pans on a baking sheet and bake for 22 minutes or until a toothpick inserted into the center of the brownie comes out fairly clean. Remove from oven and allow the brownies to cool completely.
While the brownies cool, make the coconut pecan frosting. In a medium saucepan, combine the sugar, milk, butter, egg yolk, vanilla and salt. Heat over medium and stir constantly until the mixture has thickened. This should take about 10 minutes. Remove from heat and stir in the toasted coconut and pecans. Place in a bowl and cover with plastic wrap. Refrigerate until you are ready to assemble the cake.
Make the chocolate ganache while the brownies continue to cool. Place the heavy cream in a saucepan and heat over medium heat until the cream is scalded (you will see wrinkles form on top; do not let the cream boil). Place the chocolate chunks in a heat-proof bowl. Pour the hot cream over top of the chocolate. Let the mixture stand for 5 minutes to melt the chocolate. Working from the center of the bowl outwards, stir the melted chocolate into the cream until both are incorporated. Remove ½ cup of the melted ganache and place in an airtight container. Store this at room temperature until you are ready to assemble the cake. Store the remaining ganache in a bowl covered with plastic wrap in the refrigerator until you are ready to assemble the cake.
Once the brownies have cooled, whip up the Curious Creamery Ice Cream Cake Mix according to the package directions, stirring in the espresso powder and vanilla extract flavor enhancers in before you whip the ice cream base. Spread the whipped ice cream base evenly over the brownie base in the two springform pans. Give the pans a tap on the countertop to remove any air bubbles. Cover the cakes with plastic wrap and freeze overnight.
Day 2:
Remove the chilled chocolate ganache from the refrigerator and transfer to a mixing bowl. With the beater attachments, whip the ganache until it is the color of chocolate milk and has a slightly fluffy texture. Be careful not to over-whip, or the chocolate may start to separate from the cream. Transfer the whipped ganache to a piping bag fitted with a large star tip and set aside.
Take the small amount of ganache reserved for storage at room temperature and place it in the microwave for 15 second increments until it is a pourable, honey-like consistency. Set aside.
Remove the coconut pecan frosting mixture from the refrigerator and have it ready to spread next to the pourable ganache and the piping bag of whipped ganache.
Remove the chilled ice cream cakes from the freezer and place them on a wire rack. Carefully spread the coconut pecan frosting on the very tops of the cakes.
Carefully remove the ring from each of the springform pans. Using a small spoon or fork, drizzle the pourable ganache over the top of the frosted cake. Pipe the whipped ganache in small circular rounds along the outer edge of the cake. Place a sprinkle of coconut or pecans on each mound of whipped ganache for further decor, if desired.
Place the small ice cream cake on top of the larger on in the center. Put the assembled cake on a baking sheet or tray and freeze until ready to serve. The cake may be easier to cut if you let it sit out at room temperature for 5 minutes before frosting.
Notes
Notes: Special equipment needed includes a 9’’ springform pan, a 3’’ springform pan, a piping bag, and large star pastry tip. To toast the coconut or pecans, place them in a skillet over medium-low heat. Stirring often, heat them until they are golden brown and fragrant, about 5-6 minutes. Remove from heat and cool slightly before use .