Brownie-Mint Ice Cream Stacks

Name: Brownie-Mint Ice Cream Stacks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 57 grams About 1/4 cup butter or margarine; 946 milliliters mint-chocolate chip ice cream; 1 large egg; 118 milliliters About all-purpose flour; 680 grams packages each) semisweet chocolate chips, or 1 1/2 pounds mint-flavor chocolate; 6 Tbsps solid vegetable shortening; 118 milliliters sugar; 28 grams unsweetened chocolate; 1 teaspoon vanilla

Brownie-Mint Ice Cream Stacks might be a good recipe to expand your dessert recipe box. This recipe serves 12. One serving contains 658 calories, 8g of protein, and 42g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. Head to the store and pick up flour, chocolate, semisweet chocolate chips, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Butter and flour 12 muffin cups, each about 2 1/2 inches wide.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Muffin Liners

In a 1- to 2-quart pan over medium-low heat, stir 1/4 cup butter and the unsweetened chocolate often until melted and smooth, 5 to 6 minutes.

Ingredients you will need

Unsweetened Baking Chocolate

Butter

Equipment you will use

Frying Pan

Remove from heat and stir in sugar, vanilla, and egg.

Ingredients you will need

Vanilla

Sugar

Egg

Add 1/2 cup flour and mix until smooth. Spoon batter equally into muffin cups (about 3 1/2 teaspoons per cup).

Ingredients you will need

All Purpose Flour

Equipment you will use

Muffin Liners

Bake in a 350 regular or convection oven just until brownie edges spring back when lightly pressed, 6 to 8 minutes. Loosen brownies from pans with a knife and tip out onto a rack.

Equipment you will use

Oven

Knife

Let cool completely, about 20 minutes.

Line unwashed muffin cups with 6-inch squares of plastic wrap, letting edges extend above cup rims. Return brownies to cups.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Muffin Liners

Scoop a 1/4-cup portion of ice cream onto each brownie. (If ice cream is too hard to scoop, warm--1 carton at a time, if using more than 1--in a microwave oven at half power (50%) just until slightly softened, checking every 10 seconds.) With the bottom of a glass, press ice cream in each cup down to form a firm, even layer. Wrap pans airtight and freeze until ice cream is firm, at least 3 hours.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Microwave

Oven

Lift brownie stacks in plastic from muffin cups; pull off plastic wrap and discard.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Muffin Liners

Place stacks slightly apart on a 12- by 15-inch baking sheet and put back in freezer.

Equipment you will use

Baking Sheet

Pour 1 inch of water into the bottom of a double boiler or into a 3- to 4-quart pan; bring to a boil over high heat, then reduce heat to a simmer.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Frying Pan

Combine chocolate chips and shortening in top of double boiler or a metal bowl or pan that fits snugly in pan with water; set over simmering water (bottom of bowl shouldn't touch water). Stir mixture occasionally just until chocolate is soft, 3 to 5 minutes.

Ingredients you will need

Chocolate Chips

Shortening

Chocolate

Water

Equipment you will use

Double Boiler

Bowl

Frying Pan

Remove from double boiler and stir until chocolate is melted and mixture is smooth. If hotter than 95 to 100, continue stirring often until cooled to this range. Replace simmering water in bottom of double boiler or in other pan with very hot tap water. Set chocolate mixture over hot water (top container should sit on, or just above, water), not over heat.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Frying Pan

Working quickly with 2 forks, lower 1 brownie stack at a time into chocolate and turn to coat all sides. Lift stack out and return, flat side down, to chilled pan (don't move stack once it touches frozen pan, or chocolate will stick to pan and peel off ice cream; if this happens, patch with melted chocolate). Reserve extra chocolate mixture for other uses. Freeze stacks until ice cream is firm, at least 30 minutes.

Ingredients you will need

Chocolate

Ice Cream

Equipment you will use

Frying Pan

Dab any ice cream drips off stacks with a paper towel.

Ingredients you will need

Ice Cream

Equipment you will use

Paper Towels

Serve stacks, or wrap individually airtight and freeze up to 2 weeks.

Ingredients you will need

Wrap

Equipment

Ingredients

Servings:

57grams

About 1/4 cup butter or margarine 946milliliters

mint-chocolate chip ice cream 1large

egg 118milliliters

About all-purpose flour 680grams

packages each) semisweet chocolate chips, or 1 1/2 pounds mint-flavor chocolate 6Tbsps

solid vegetable shortening 118milliliters

sugar 28grams

unsweetened chocolate 1teaspoon

vanilla

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.