brownie strawberry ice cream cake

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Strawberry Ice cream

• Line 8 inch cake pan with plastic wrap
• Cut and blend 2 cups ripe strawberries. 
• In a bowl, add and beat cold heavy whipping cream until it forms a soft to stiff peak. Over beating the heavy whipping cream will only create butter, so avoid it.
• Add condensed milk, vanilla extract, strawberry puree, strawberry chunks and beat for 1 minute. Then gently fold in the mixture until well combined.
• Pour mixture into a lined pan, smooth the top and cover with a plastic wrap. Refrigerate for at least 6 hours or overnight.

Brownie

• Grease and line one 8 inch pan and set aside. Preheat oven to 350 degrees F/180 degree C.
• In a bowl, add flour, cocoa powder, salt, baking powder and mix to combine
• Melt 2 sticks of butter in the microwave for 40 seconds - 1 minute.
• In another bowl, add melted butter, granulated sugar, brown sugar and mix to combine.
• Beat in 3 eggs one at a time until well incorporated. Add vanilla extract.
• Add dry ingredients to wet ingredients and mix to combine. Once combined, add chocolate chip and mix to combine.
• Pour batter into greased lined pan and bake for 40 - 45 minute or until done.
• When done, insert a toothpick into center of brownie, the toothpick will come out with a little stain but that does not mean that it is not done.
• Let brownie cool in the pan before taking it out.

To create the cake

• Bring strawberry out of freeze and let it sit on the counter for about 5-10 minutes. This will make it easier to remove the ice cream from the pan. Once it comes out of the pan and still wrapped, put it back in the fridge to freeze it for 1 hour. Only bring it out when you are ready to use it.
• Make strawberry buttercream frosting and frost the brownie first. The top frosting on the brownie will eventually become the middle layer of frosting. So use as much frosting as you want for the middle of the cake. I do not like to freeze the brownie. So making it this way eliminates that process.
• Place the strawberry ice cream on the frosted brownie and quickly frost and decorate the cake to your taste

Ingredients

Strawberry ice cream

• 16 fl oz (1 pint, 473 ml) cold Heavy whipping cream
• 1 can ( 14 oz, 397 g) cold condensed milk.
• 2 cups cut strawberries
• 1 cup strawberry chunks
• 1 tsp vanilla extract

Brownie

• 1 cup all purpose flour
• 1 cup dutch process cocoa powder
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 sticks (1 cup) melted unsalted butter
• 3/4 cup chocolate chips
• 3 room temperature eggs
• 1 tbsp vanilla extract
• 1 tsp salt
• 1/2 tsp baking powder (optional)

Pan size: Two 8 inch pans