Coffee Brownie Ice Cream Bars

Name: Coffee Brownie Ice Cream Bars
Yield: 16 serving
Cuisine: American
Ingredients: For Brownie Layer; 4 ounces unsalted butter (1 stick); 4 ounces unsweetened chocolate, chopped; 4 latge eggs; 2 cups granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup all purpose flour; For Ice Cream Layer; 1/2 gallon chocolate chip ice cream; 1 cup heavy cream; 2 tablespoons instant coffee granules; 2 tablespoons granulated sugar; For Chocolate Layer; 1 cup heavy cream; 7 ounces Lindt Exellence Extra Creamy Milk Chocolate, chopped; For Topping; 1 1/2 cups cold heavy whipping Cream; 1/4 cup confectioner's sugar; 1 teaspoon vanilla extract; For Garnish; As needed Chocolate Coffee Toffee Bark, located; in my profile

fenway @Fenway

This is a simular recipe I made with mint chocolate chip ice cream that was so good. I was asked for a version with coffee ice cream, this was the result. I blended a coffee cream with chocolate chip ice cream for a extra creamy and light coffee layer. That is topped with a chocolate layer and whipped cream. For the garnish zi made a simple Chocolate Coffee Toffee Bark, which I posted in my profile.

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Ingredients

16 serving

For Brownie Layer
4 ouncesunsalted butter (1 stick)
4 ouncesunsweetened chocolate, chopped
4latge eggs
2 cupsgranulated sugar
1 teaspoonvanilla extract
1/2 teaspoonsalt
1 cupall purpose flour
For Ice Cream Layer
1/2 gallonchocolate chip ice cream
1 cupheavy cream
2 tablespoonsinstant coffee granules
2 tablespoonsgranulated sugar
For Chocolate Layer
1 cupheavy cream
7 ouncesLindt Exellence Extra Creamy Milk Chocolate, chopped
For Topping
1 1/2 cupscold heavy whipping Cream
1/4 cupconfectioner's sugar
1 teaspoonvanilla extract
For Garnish
As neededChocolate Coffee Toffee Bark, located
in my profile

Saved

Steps

1

Make Brownies
2

Spray a 9 by 13 inch pan with bakers spray. Line the pan with foil with ends extending over sides for easy removal of cooled brownies. Spray foil with bakers spray
3

Melt chocolate and butter in a microwave safe bowl just until melted and smooth. Cool to room temperature.
4

In a bowl beat eggs, vanilla and sugar until blended
5

Add flour and salt and stir in
6

Add chicolate mixture and stir iust until uniform in color
7

Spread into prepared pan and bake 20 to 25 minutes just until a toothpick comes out with moist crumbs. Cool completely on a rack
8

Make Ice cream Layer
9

Heat cream to a boil, add sugar and coffee and stir to dissolve, refrigerate until cpld
10

Soften ice cream about 15 minutes at room temperature, transfer to a large bowl
11
12

Working quickly beat ice cream with cold coffee cream
13

Imediately spread evenly over cooled brownies and freeze until hard
14

Make Chocolate Layer
15

Heat cream until just under a boil and pour over chocolate, let stand 1 minute then stir smooth. Let rest 10 minutes
16

Now spread over frozen ice cream layer. Return to freezer to harden. Then cover with whipped cream toppimg
17

Make Whipped Cream Toppong
18

Beat cream until soft peaks form
19

Add sugar and vanilla and beat until it holds its shape
20

Spread evenly over chocolate layer and freeze until hard
21

Garnish with Cholate Coffee Toffee Bark
22

Remove entire dessert from pan by lifting out with foil
23

Cut into bars
24

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Cooksnaps

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fenway @Fenway

on November 11, 2016 03:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.