Chocolate ice cream with brownie and caramel layer

4 servings

60 minutes

Chocolate ice cream with brownies and caramel layers is a true delight for dessert lovers. This masterpiece of European cuisine combines the rich taste of chocolate, the creaminess of ice cream, and delightful caramel sweetness. Brownies add textural depth, creating a pleasant contrast between the softness of the ice cream and the density of the baked goods. The caramel sauce running through the layers adds a rich caramel note, harmoniously tying all flavors into a single composition. This ice cream is perfect for festive occasions or simply as a way to treat yourself to something special.

Energy value per serving

• Calories: 968.4
• Proteins: 10.7g
• Fats: 54.2g
• Carbohydrates: 109.8g

Ingredients

• Milk 3.2%: 200 ml
• Cream 30%: 380 ml
• Sugar: 325 g
• Salt: pinch
• Cornstarch: 3 tsp
• Cream cheese: 50 g
• Cocoa powder: 40 g
• Dark chocolate: 60 g
• Butter: 2 tbsp
• Chicken egg: 1 pc
• Wheat flour: 45 g

Cooking steps

1. For the caramel layer, caramelize 100 grams of sugar on a dry surface of a large thick-bottomed pan, wait until the bottom layer of sugar becomes liquid, carefully mix it with the still solid top layer of sugar and continue until all the sugar turns into liquid syrup. Then caramelize the syrup over low heat, stirring until it acquires a copper hue, and then immediately remove from heat.

   Required ingredients:

   • Sugar: 325 g

2. Carefully pour 180 ml of room temperature cream into the resulting caramel, stirring vigorously to fully combine the two substances. If the caramel does not fully mix with the cream and hardens into separate segments, return the pan to the heat and cook, stirring, until the sauce completely dissolves in the cream. Add a pinch of salt. Cool the sauce to room temperature, then transfer it to a clean container until use.

   Required ingredients:

   • Cream 30%: 380 ml
   • Salt:  pinch

3. For the brownies, melt 30 grams of chocolate with butter, then add 100 grams of sugar, a pinch of salt, an egg, 20 grams of sifted cocoa powder, and sifted flour to the melted mixture and mix until smooth. Transfer the mixture to a small baking dish lined with parchment paper and bake for 20 minutes at 175 degrees. Remove and cool.

   Required ingredients:

   • Dark chocolate: 60 g
   • Butter: 2 tablespoons
   • Sugar: 325 g
   • Salt:  pinch
   • Chicken egg: 1 piece
   • Cocoa powder: 40 g
   • Wheat flour: 45 g

4. For chocolate sauce, in a small saucepan over medium heat, combine 80 ml of water, 45 grams of sugar, and 20 grams of cocoa powder, and cook for 2 minutes. Add 30 grams of crumbled chocolate and cook until dissolved and smooth.

   Required ingredients:

   • Milk 3.2%: 200 ml
   • Sugar: 325 g
   • Cocoa powder: 40 g
   • Dark chocolate: 60 g

5. Dissolve starch in 50 ml of milk.

   Required ingredients:

   • Cornstarch: 3 teaspoons
   • Milk 3.2%: 200 ml

6. For the ice cream, in a small saucepan over medium heat, combine the remaining cream and milk, 80 grams of sugar, a pinch of salt, stir, and bring to almost a boil. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add cream cheese and chocolate sauce, and mix until glossy and smooth. Cool to room temperature, then refrigerate overnight.

   Required ingredients:

   • Cream 30%: 380 ml
   • Milk 3.2%: 200 ml
   • Sugar: 325 g
   • Salt:  pinch
   • Cornstarch: 3 teaspoons
   • Cream cheese: 50 g
   • Dark chocolate: 60 g

7. Freeze in the ice cream maker according to the instructions, adding half of the prepared brownies cut into small cubes in the last few minutes of freezing. Transfer to a container, alternating layers of ice cream and pockets of caramel sauce (half of the prepared volume), and place in the freezer for at least 5 hours until firm.

   Required ingredients:

   • Dark chocolate: 60 g
   • Sugar: 325 g