Halloween Candy Ice Cream Cake
Prep Time: Varies
Cook Time: 20 minutes
Freeze Time: 6 hours to overnight
Serves: 8 to 10
For the Brownie Batter
♦ 1 stick regular salted butter, plus a little extra for greasing the pan
♦ 1 cup dark chocolate chips (Ghirardelli 62% cacao, if possible)
♦ 1 Tablespoon unsweetened cocoa powder
♦ 1 teaspoon real vanilla extract
♦ ½ cup white sugar
♦ ¼ cup whole milk
♦ 2 whole eggs plus 1 egg yolk
♦ ½ teaspoon baking powder
♦ 2/3 cup unbleached all-purpose flour
For the Filling
♦ 56 oz. of full fat vanilla or chocolate iced cream (two 28 oz. containers), such as Haagen Dazs
♦ your favorite candy, chopped into pieces – how much is up to you!
For the Ganache
♦ 1 cup heavy cream
♦ 1 cup dark chocolate chips (62% cacao if possible)
♦ 2 Tablespoons dark corn syrup
♦ 1 teaspoon unsalted butter
♦ 1 teaspoon vanilla extract
To Finish
♦ your favorite candy and nuts, chopped
Making the Brownie Bottom
Preheat your oven to 350 degrees. Prepare aa 10-inch springform pan by cutting a circle of parchment paper to fit the bottom of the pan. Butter both sies of the paper and place in the bottom of the pan. In a medium saucepan, melt the butter over medium heat. Add the chocolate chips and reduce the heat to medium low, stirring gently with a whisk until the chocolate is melted. Add the cocoa powder and stir thoroughly, then stir in the sugar, salt, and vanilla. Add the milk – you can turn off the heat at this point if the sugar is dissolved. Add the eggs and mix thoroughly with the whisk until they are fully incorporated, and the batter is shiny (it is ok to whisk vigorously, as there is no gluten in the batter at this point). Add the baking powder and combine thoroughly to make sure there are no lumps, then gently fold in the flour. Pour the batter into the prepared pan, using a spatula to scrape the sides of the saucepan. Smooth the batter into an even layer and bake for 20 minutes. Cool the pan on a wire rack for 5 to 10 minutes, then freeze for at least 1 hour.
Making the Filling
While the brownie layer is chilling, remove the iced cream from the freezer and empty it into a mixing bowl. With a large sturdy spoon, stir the ice cream every few minutes until it has softened enough to be pliable but is still a very thick paste (think of soft serve frozen yogurt). You do not want to melt the ice cream too much or it will form ice crystals when you re-freeze it! Add the chopped candy and stir it into the ice cream. Immediately scoop the iced cream onto the chilled brownie layer, spread out evenly, and freeze for 1 hour. Remove from the freezer and place a sheet of plastic wrap directly over the layer of ice cream, pressing gently to create a smooth top. Freeze again for at least 6 hours or overnight.
Making the Ganache and Final Assembly
Heat the heavy cream in the microwave or on the stovetop until just below boiling. Remove from the heat and add the chocolate chips and butter. Let the mixture sit for 10 minutes. Stir thoroughly with a whisk or fork until the ganache is completely smooth and glossy (you can return it to the stove or microwave for a minute or two if the chocolate is not completely dissolved). Add the vanilla and corn syrup and stir to combine thoroughly. Let the ganache sit at room temperature for at least 1 hour, then stir thoroughly and pour over chilled ice cream mixture. Sprinkle the candy and/or chopped nuts over the top and immediately return to the freezer until the ganache is set, approximately 1 to 2 hours. If you did not chill the ice cream overnight, then chill everything overnight to set properly.
To serve, remove the ice cream cake from the freezer and let it sit at room temperature for 10 to 15 minutes. Release the outside of the springform pan at this point. It’s easiest to cut with a knife that you run under hot water. You can cut slices, wrap them in plastic wrap, and freeze individually. Enjoy!
