Ingredients and Weight:
- Graham cracker crumbs: 1 cup (110g)
- Butter, melted: 1/4 cup (57g)
- Sugar: 1 cup (200g)
- Flour: 1 cup (120g)
- Cocoa powder: 1 cup (120g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Milk: 1 cup (240ml)
- Vanilla extract: 1 teaspoon (5ml)
- Eggs: 2 large
- Chocolate ice cream: 1 quart (946ml)
- Vanilla ice cream: 1 quart (946ml)
- Chocolate chips: 1 cup (170g)
- Whipped cream: for topping
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
3/5
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, eggs, milk, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter over graham cracker crust and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let brownie cool completely.
- Spread chocolate ice cream over the cooled brownie layer. Freeze for at least 4 hours.
- Spread vanilla ice cream over the chocolate ice cream layer. Sprinkle with chocolate chips and freeze for at least 2 hours.
- Top with whipped cream before serving.
Nutritional Information:
Serving size: 1 piece
Calories: 500
Fat: 25g
Cholesterol: 105mg
Sodium: 230mg
Carbohydrates: 60g
Protein: 10g
Dish Characteristics:
- Rich and decadent
- Chocolatey and sweet
- Cold and refreshing
- Perfect for parties and celebrations
User Comments:
- "This cake was a hit at my party! Everyone loved the combination of chocolate and ice cream."
- "The brownie layer was so moist and fudgy, and the ice cream was perfectly smooth and creamy."
- "The chocolate chips on top added a nice crunch and sweetness."
Special Precautions and Tips:
- Make sure all ingredients are cold before making the brownie batter, this will help to create a fudgier texture.
- Do not over-mix the brownie batter, as this will make the cake tough.
- Freeze the cake for at least 6 hours before serving, this will allow the ice cream to firm up and make the cake easier to cut and serve.
