 |
|
|
|
|||
|
Total time: 45 minutes plus time to freeze Makes: 1 cake 1 package of your favorite brownie mix 1/2 gallon Henry’s French Vanilla Ice Cream, softened 1 tbsp. vanilla extract 2 tsp. almond extract 1/4 c. espresso or strong coffee, cooled 1 recipe hot fudge sauce (see below) 1 (12 oz.) Raspberry Dark Chocolate or Rich Dark Chocolate Bar Preheat oven to 350°F. Mix brownies according to the directions on the package. Pour batter in a greased 9-inch spring-form pan. Bake according to package directions (do not over bake), remove from oven and allow to cool. Mix ice cream in a large bowl with vanilla, almond and espresso. Spread ice cream mixture over cooled brownies, cover and freeze overnight. One hour before serving, pour cooled fudge sauce over ice cream and grate the chocolate bar on top. Freeze before serving. Fudge Sauce Total time: 5 minutes Makes: 1 cup 1/2 c. heavy cream 1 tsp. vanilla extract 8 oz. semisweet chocolate chips 1 tbsp. Henry’s Butter Pour cream in a saucepan. Stir in vanilla. Bring to a simmer and remove from heat. Stir in chocolate until it melts. Stir in butter. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||