Dulce de Leche Ice Cream
Cake with Brownie Base


Brownie Base

  • 1 (4 ounce) bar German sweet chocolate, coarsely chopped
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1/2 cup flour
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 6 ounces Nutella


  • 1 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract
  • Shaved chocolate
  • 3 tablespoons Nutella

  • 1 quart Dulce de Leche ice cream


  1. Brownie Base: Melt chocolate and butter in a saucepan; cool.
  2. Add remaining ingredients and mix well.
  3. Pour into a buttered 9-inch springform pan.
  4. Bake at 350 degrees F for 30-35 minutes.
  5. Cool.
  6. Spread with Nutella, but don't spread all the way to the edge. Cover and freeze until firm.
  7. Spread ice cream over frozen brownie base. Cover and freeze.
  8. Topping: Whip cream with vanilla extract and sugar. Spread or pipe over frozen ice cream. Top with shaved chocolate.
  9. Put Nutella into a baggie, snip off end, twist, and drizzle over chocolate and whipped cream.
  10. Freeze.
  11. Let cake sit out about 20 minutes before serving.
  12. Slice with a warm knife.

Posted by JudyAZ at recipegoldmine.com.