Description
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Ingredients
Scale
Base:
- Farmer Brownie made in a Jelly Roll Pan, cut into a circle (see recipe below)
Ice Cream Layer:
- 6 half-pints of Lepp’s Strawberry Ice Cream
- OR
- 6 cups vanilla ice cream blended with:
- 2–3 cups chopped strawberries
Topping:
- 2 cups heavy whipping cream
- 1/4 cup icing sugar
- pinch of salt
Chocolate Sauce:
- 1/2 cup sugar
- 1 1/2 Tbsp cornstarch
- 1/2 cup water
- 1 tsp vanilla
- 3 Tbsp cocoa
- pinch of salt
- 2 Tbsp butter
Instructions
Cake:
- Place cling-wrap into a 9-inch springform pan. Place the farmer brownie base on the bottom.
- Press your ice cream mixture on top of the base and top with cling wrap. Press and level until you have an even layer. Place in the freezer while you make your whipped cream topping.
Topping:
- Place the whipping cream, icing sugar, and salt into a large bowl and whip together on high speed using an electric mixer.
- Remove the cling wrap from the top of the cake and spread it onto the ice cream layer.
- Freeze for at least two hours or overnight.
- When ready to serve, remove from spring form pan, slice, and serve!
Chocolate Sauce: (make this right before serving the cake)
- Mix the dry ingredients in a saucepan and stir in water.
- Cook for 90 seconds on high. Stirring halfway through.
- Incorporate the butter and cook for 30 more seconds, stirring halfway.
- Remove from heat and stir in vanilla.
- Top each individual slice with sauce as you serve so it won’t melt the whole cake.