Mocha Brownie Ice Cream Pie
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Mocha Brownie Ice Cream Pie
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Mocha Brownie Ice Cream Pie has an ultra fudgy, chewy, and chocolaty brownie bottom with a homemade espresso ice cream filling all topped with toffee bits.
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Ingredients
For the brownie:
- 1 unsalted butter 4 ounces, melted
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder 3.5 ounces
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 egg large
- 1/2 cup all-purpose flour 2.25 ounces
For the chocolate ganache:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate chopped
- 1 tablespoon butter unsalted
For the espresso ice cream:
- 2 cups heavy cream chilled
- 1 cup whole milk chilled
- 3/4 cup granulated sugar
- 1/4 teaspoon salt fine
- 1 tablespoon corn syrup optional
- 1/2 teaspoon vanilla extract
- 2 tablespoons instant espresso powder
- 1 tablespoons Kahlúa optional
For topping:
- Toffee bits
Instructions
For the brownie:
- Preheat the oven to 325°F. Place a piece of parchment paper on the removeable bottom of a 9-inch springform pan and close the pan over the parchment, allowing the excess to hang out. Spray with nonstick cooking spray.
- In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, the mixture will be thick. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well combined. Add the flour and stir again until very well combined. Spread evenly into the prepared pan.
- Bake for 25 minutes, or until just a toothpick inserted into the center comes out with moist crumbs still attached. Let cool to room temperature then place in the freezer until ready to use.
For the ganache:
- Microwave the cream in a glass measuring cup for 40 seconds. Add the chocolate and butter and let stand for 1 minute. Stir until smooth. Let cool until thickened. Pour over the brownie in one even layer then return the pan to the freezer.
For the espresso ice cream:
- In a large bowl, whisk together all the ice cream ingredients except the Kahlua. Pour into an ice cream maker and freeze according to the manufacturer’s directions, until the consistency of soft-serve. Add the Kahlua during the last minutes of churning.
- Immediately pour the ice cream into the pan over the brownie and ganache layers. Top with toffee bits, cover with plastic wrap, and freeze until firmed, at least 2 hours or up to 1 week, before serving.
Notes
- The corn syrup in the ice cream helps keep it soft and creamy. Feel free to omit it if you need to. The Kahlua in the ice cream helps add flavor and keep it soft and creamy. Again, feel free to omit if you need to.
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