Photo: Ian Dooley
Brownie Espresso Ice Cream Cake
17 ingredients
24 hr + 30 min
8
openrecipes
Brownie Espresso Ice Cream Cake. Enough said!
Estimated Nutrition (whole recipe, rough)
1102
Calories
30g
Protein
46g
Fat
138g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE ESPRESSO ICE CREAM:
- 1-½ cup Whole Milk
- ½ cups Heavy Cream
- ½ teaspoons Granulated Sugar
- 4 whole Salt
- 1 teaspoon Large Egg Yolks
- 2 Tablespoons Vanilla Extract
- 1 stick Espresso Powder
- 4 ounces, weight FOR THE BROWNIE BASE:
- 1-¼ cup Unsalted Butter
- 1 teaspoon Dark Chocolate
- ½ teaspoons Granulated Sugar
- 2 whole Vanilla Extract
- ½ cups Salt
- 7 ounces, weight Large Egg
- ⅔ cups All-purpose Flour
- 1 Tablespoon FOR THE CHOCOLATE GANACHE:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes