Here is one of the Coffee Bean Recipes for This Week.
1. Fudge Brownie Mudslide Ice Cream Cake
Do you like dessert mix with coffee beans recipes? Here the concoction is made into a frozen dessert with a brownie-like base. This frozen dessert you should try! Don’t forget to
This ice cream cake has layers upon layers of sweetness, including a thick and fudgy brownie and a no-churn coffee-infused ice cream that’s as simple as it is delicious. The mountain of brownie pieces, chocolate-covered espresso beans, and a hot fudge drizzle are the cherry on top (or icing on the cake, as the case may be).
- 12oz. semisweet chocolate chips
- 1 1/2cups unsalted butter (room temperature)
- 2cups granulated sugar
- 4large eggs
- 1tsp. vanilla extract
- 1cup all purpose flour
- 1cup Dutch process cocoa powder (or dark)
- 1tsp. instant espresso powder
- 1tsp. baking powder
- 1/2tsp. fine sea salt (or kosher salt)
- 2cups heavy cream
- 1/2cup coffee beans (whole)
- 14oz. sweetened condensed milk
- 1/2cup chocolate-covered coffee beans (chopped)
- 1/2cup hot fudge sauce (slightly warmed)
- chocolate-covered coffee beans (as desired for decoration, optional)
- Preheat the oven on your KitchenAid® Double Oven Convection Range to 350 degrees Fahrenheit. Meanwhile, lightly grease the half sheet pan from your KitchenAid® Quarter Sheet and Half Sheet Pans Set and line it with parchment paper.
- To create the brownie, melt the chocolate in a double boiler or in a microwave on low power until smooth. Allow to cool slightly before serving.
- Beat the butter and sugar in the bowl of your KitchenAid® Stand Mixer fitted with the flat beater on medium-high speed (4 or 6) for 2-3 minutes, or until light and fluffy. One at a time, add the eggs, beating well after each addition. Increase the speed to high (8 or 10) and continue to beat for another 2-3 minutes, or until the mixture is frothy. After that, add the vanilla extract.
Sift together the flour, cocoa powder, espresso powder, baking powder, and salt in a separate basin. Set the dry ingredients aside.
With a big rubber spatula, fold in the melted chocolate in the bowl of your Stand Mixer. Then, in the same bowl, add the dry ingredients and fold until barely combined. Bake for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean, in an even layer on your prepared Half Sheet Pan. Place the Half Sheet Pan on a wire rack to cool fully, then chill for at least 30 minutes (or more) in your KitchenAid® French Door Refrigerator to make the brownie easier to work with during the assembling phase.
Heat the cream and coffee beans in the 3.0-Qt Saucepan from your KitchenAid® Stainless Steel 8-Piece Set to make the ice cream. Set your KitchenAid® Double Oven Convection Range to medium heat and cook until it just begins to boil and steam. Remove the pan from the heat, cover, and steep for 30 minutes. Strain off the coffee beans, then cool the cream for at least 2 hours. Chilling the cream guarantees that the whipped cream will be stiff in the next stage.
Pour the cream into the bowl of your Stand Mixer fitted with the whisk once it has thoroughly cold. Set the Stand Mixer to medium-high (4 or 6) and whisk the cream until stiff peaks form.
Pour the sweetened condensed milk can into a separate basin. Then fold in about a third of the whipped cream to lighten the mixture. Fold in the remaining whipped cream until it is equally distributed and no bright white streaks remain. Finally, fold in the chocolate-covered coffee beans that have been cut.
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