With only a few more days left in August and summer coming to an end, our mouths are still watering over the delicious flavors of summer. So before you break out the pumpkin-spice, apples and butternut squash, pay homage to the warmest season of the year and end on a decadent note with a cool end-of-summer treat: Raspberry Brownie Ice Cream Cake, courtesy of L’Auberge Provencale Bed and Breakfast in White Post, VA.
Ingredients for the Fudge Brownie Ice Cream Cake:
2 oz. semi-sweet chocolate, chopped
1/4 tsp. baking powder
3 tbsp. unsalted butter, softened
pinch of salt
1/2 tsp. vanilla
1/2 cup sugar
1 egg, room temperature
1/3 cup walnuts, chopped
1 pink of raspberry sorbet, softened
2 1/2 cup vanilla ice cream, softened
Topping:
1 cup whipped cream
2 tsp. sugar
1 tsp. vanilla
fresh raspberries
Directions for the Fudge Brownie:
Line 8-inch square pan with buttered parchment paper or foil. Melt chocolate and butter in a double broiler (hot, but not boiling water) and stir until smooth. Sift the flour, baking powder, and salt – set aside. Blend egg and sugar using mixer at medium speed. Add vanilla. Gradually add chocolate mixture. Stop mixer when combined and mix in dry ingredients using a wooden spoon. Spread batter in pan. Bake at 350 degrees for approximately 19 minutes until it is springy to the touch, but not dry. Cool completely, invert onto rack and remove paper.
Directions for the Topping:
Mix ice cream and sorbet together by gently folding in. Spread over the cooled brownies. Top with whipped cream and raspberries. Chill for 10 minutes before serving.
Note: You can add the whipped cream and raspberries if you want to freeze ahead and remove the brownies 15 minutes before serving. Then top.
