Salted Caramel Brownie Ice Cream Cake

My friends, have I got a show-stopper cake for you without a lot of hard work!  Before your summer is complete, you’ve got to try this Salted Caramel Brownie Ice Cream Cake.I am a huge fan of Lindt Chocolate Truffles.  They are my number one request for my Christmas stocking and on Valentine’s Day.  It totally dawned on me the other day that I needed to make a dessert with these babies.  The fact that it took me this long is shocking

So the other day, a Monday to be more precise, my kids and I needed to get out of the house.  We were headed to a park.  Well, this plan was not to be.  As soon as we headed to Option #1, we realized it was closed on Monday.  So we went to Option #2, and it was also closed too.  By this point the kids were really getting antsy.  I told them we could try one more park.  In my head, I’m thinking, “Seriously people, why would you close all the darn parks on the same day!”



Before we headed to Option #3, we decided to stop by Dairy Queen and eat lunch.  And in my family, when one goes to Dairy Queen, it is a given that one must also have an ice cream.  Well I decided to give their Salted Caramel Truffle Blizzard a try, and holy cow, it was pure bliss on a spoon.  The wheels in my head immediately started turning knowing that I had to recreate this one.  And hence, this recipe for this Salted Caramel Brownie Ice Cream Cake was born.

Now to finish my little story, we did head out to Option #3.  The gate was open.  We all got unbuckled.  We all got out of the car, and then the thunder sounded.

INGREDIENTS

  • ⅔ cup sweetened condensed milk
  • 3 oz. semisweet baking chocolate squares
  • 3 oz. bittersweet baking chocolate squars
  • ½ cup plus 1 tbsp butter, softened and divided
  • ¾ cup brown sugar
  • ⅓ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups all purpose flour
  • ½ tsp salt
  • ½ cup toffee bits
  • 4 to 6 tbsp jarred salted caramel (found with ice cream toppings)
  • 12 dark chocolate truffles, chopped ( I used Lindt)
  • 1.75 qt premium chocolate ice cream, softened
  • 8 oz Cool Whip (or you can make it homemade)
  • Topping: Chocolate syrup and salted caramel
  • 9 in. springform pan

INSTRUCTIONS

  1. Preheat oven to 325. Spray a 9 inch springform pan with cooking spray.
  2. In a medium saucepan, add sweetened condensed milk, chopped chocolate, and 1 tbsp of butter. Stir until chocolate is melted and then remove from heat. Set aside.
  3. .........................................
for full instruction please see : www.diaryofarecipecollector.com

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