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Dulce de Leche Ice Cream Cake with Brownie Base


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By jmw
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Brownie Base:
1 4oz. bar German sweet chocolate, coarsely
chopped
1/2 C butter
1 C sugar
1/2 C flour
3 large eggs
1 t vanilla
6 oz. Nutella
1 qt. Dulce de Leche ice cream
Topping:
1 C Heavy cream
1 t sugar
1 t vanilla
shaved chocolate
3 T Nutella


To prepare brownie base, melt chocolate and butter in a saucepan; cool. Add remaining ingredients and mix well.


Pour into a buttered 9 inch springform pan.


Bake at 350 for 30-35 minutes. Cool.


Spread with Nutella, but don't spread all the way to the edge.


Cover and freeze until firm.


Spread ice cream over frozen brownie base.


Cover and freeze.


To prepare topping, whip cream with vanilla and sugar. Spread or pipe over frozen ice cream. Top with shaved chocolate. Put Nutella in a baggie, snip off end, twist, and drizzle over chocolate and whipped cream. Freeze. Let cake sit out about 20 minutes before serving. Slice with a warm knife.


Pairs Well With


Notes

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