Salted Caramel Brownie Ice Cream Cake

• Produce

  • 12 Dark chocolate truffles

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3 oz Baking chocolate squares, semisweet
  • 3 oz Baking chocolate squars, bittersweet
  • 3/4 cup Brown sugar
  • 4 tbsp Caramel, jarred salted
  • 8 oz Cool whip
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 9/16 cup Butter
  • 2/3 cup Condensed milk, sweetened

• Frozen

  • 1 3/4 qt Premium chocolate ice cream

• Desserts

  • 1/2 cup Toffee bits

• Other

  • 9 in. springform pan

Found on diaryofarecipecollector.com

Ingredients

• ⅔ cup sweetened condensed milk
• 3 oz. semisweet baking chocolate squares
• 3 oz. bittersweet baking chocolate squars
• ½ cup plus 1 tbsp butter, softened and divided
• ¾ cup brown sugar
• ⅓ cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1½ cups all purpose flour
• ½ tsp salt
• ½ cup toffee bits
• 4 to 6 tbsp jarred salted caramel (found with ice cream toppings)
• 12 dark chocolate truffles, chopped ( I used Lindt)
• 1.75 qt premium chocolate ice cream, softened
• 8 oz Cool Whip (or you can make it homemade)
• Topping: Chocolate syrup and salted caramel
• 9 in. springform pan

Directions

• Preheat oven to 325. Spray 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.