Caramel Brownie Ice Cream Cake Recipe 455

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

SALTED CARAMEL BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 325. Spray a 9 inch springform pan with cooking spray.
• In a medium saucepan, add sweetened condensed milk, chopped chocolate, and 1 tbsp of butter. Stir until chocolate is melted and then remove from heat. Set aside.
• In a large bowl, beat butter with sugars until fluffy. Add eggs and vanilla and beat well.
• In another bowl, mix flour and salt.
• Slowly add to sugar mixture beating well. Stir in melted chocolate and toffee bits until well combined.
• Pour batter into pan. Bake for 35 to 40 minutes or until center is mostly set.
• Remove from oven and let cool completely.
• Drizzle salted caramel onto brownie. Top with chopped truffles. When ice cream has softened, spread it over truffles carefully. Top with Cool Whip. Freeze overnight.
• Take out when ready to serve and let it sit out for about 10 to 15 minutes for easier slicing.
• Release the pan and run a knife along the edge to help release it some more. Remove ring of pan.
• Drizzle with salted caramel and chocolate syrup. Slice and serve.

CARAMEL BROWNIE ICE CREAM CAKE RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 350°. Make brownies according to package instructions and pour into 2 well greased parchment lined 8 inch cake pans. Bake for 20 minutes or until brownies are cooked through. Let cool completely. Chop snickers and caramel filled chocolates in half. Set aside. Remove brownies from pans. Wash and dry pans.Set ice cream out to thaw for about 10 minutes. Line pans completely with parchment paper (with some hanging over top edge). Fill the two pans evenly with ice cream. Smooth tops and place back in the freezer for at least a few hours. 2.When ready to assemble, heat the sauces if necessary. Place one of the brownies on your serving dish. Poke holes in the brownie if you'd like. Drizzle chocolate caramel sea salt sauce on the brownie and layer the cut snickers over the sauce. Remove ice cream from pan by pulling up on the excess parchment paper. Invert on top of the snickers, make sure its on straight and then press down firmly and remove parchment paper from cake. Drizzle some caramel sauce on the ice cream and poke holes in the ice cream if you want the caramel to seep in a little. (If ice cream is getting soft and drippy put in the freezer for a couple hours). Place the second layer of brownies on top of they layer of ice cream. Poke holes if desired. Cover with caramel sauce and caramel filled chocolates. Place the second layer of ice cream on top of the caramel filled chocolates. Place the remaining caramel chocolate and snickers on top. Drizzle caramel and chocolate caramel sea salt sauce all over the top and let it drip down the sides. Keep in the freezer until about 10 minutes before serving.

CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating .
• Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
• Press pecans into batter and bake for 8 to 10 minutes.
• In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
• Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.

BROWNIE CARAMEL ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form.
• Add the brownies and gently fold to combine.
• Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture.
• Transfer to a baking pan and freeze for 3-4 hours.
• Enjoy!

BROWNIE ICE CREAM PIE

Steps:

• Preheat the oven as directed on the box brownie mix. Spray a 9x13 inch pan with cooking spray, then mix up the brownie batter as directed on the box. Pour the brownie batter into the prepared pan and bake brownies as directed on box.
• Cool brownies completely.
• Soften both ice creams if planning to make the entire cake right now. (For more distinct layers, cake can be frozen after adding the first ice cream layer. If you plan to do that, only soften the chocolate ice cream now.)
• Scoop the chocolate ice cream out onto brownie, then spread it out in an even layer.
• Warm the hot fudge gently until it's just pourable, and pour it over the chocolate ice cream. Crush the Oreos and sprinkle them over the fudge topping.
• If desired at this point you can freeze cake for 1 hour to make adding the next layers easier.
• Scoop softened peanut butter ice cream over the Oreos and spread in an even layer.
• Top with whipped topping and sprinkles, if desired.
• Cover and freeze for at least 8 hours (or up to 24 hours) until firm.
• Slice using a sharp knife and serve. If cake has been frozen for 24 hours or more, you may need to let it rest on the counter for 15 minutes to soften a bit before slicing.

SALTED CARAMEL BROWNIE CAKE

Steps:

• Preheat oven to 350˚F (180˚C). Line 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper.
• Prepare brownie mix according to package directions. Scrape into prepared pan; smooth top. Bake for 10 to 12 minutes or until only a few moist crumbs stick to cake tester when inserted into centre. Let cool completely. Remove parchment paper. Cut into three 10- x 5-inch (25 x 12 cm) rectangles; set aside.
• Meanwhile, using electric mixer, beat together cream cheese and 1/2 cup (125 mL) caramel sauce until smooth. Using clean beaters and bowl, beat cream until stiff peaks form. Fold into cream cheese mixture.
• Place 1 brownie cake layer on serving platter. Spread with one-third of cream cheese mixture. Repeat layers twice. Refrigerate for at least 1 hour or up to 24 hours.
• Before serving, drizzle with remaining caramel and sprinkle with pecans and sea salt.