Brownie Ice Cream

Steps

How to make it

Prep 20 min · Cook 28 min

1. Cut 1 portion brownie into about 3–4 cm squares and arrange on a baking sheet with space between pieces; move 2 scoops vanilla ice cream from freezer to fridge 10 minutes to soften for scooping.
2. Warm 1.5 Tbsp chocolate sauce in a double boiler or microwave 10 seconds until pourable; cut 30 g unsalted butter into small pieces at room temperature; set 2 Tbsp granulated sugar aside in a small dish.
3. Preheat oven to 160°C; bake brownies 3–5 minutes until the surface is warm and the center slightly soft (do not overbake—keep a warm, fudgy texture).
4. Rest baked brownies 1 minute; meanwhile scoop ice cream into balls and return to freezer 2 minutes to firm.
5. In a deep plate or shallow bowl, place 2–3 warm brownie pieces in the center with ice cream balls beside or on top for a hot-cold layered look.
6. Drizzle 1.5 Tbsp chocolate sauce in a Z pattern over brownie and ice cream, letting it fall naturally.
7. Dot with small pieces of 30 g unsalted butter and a little of the 2 Tbsp granulated sugar for extra aroma.
8. Serve immediately while the brownie is still warm and the ice cream outer layer just begins to melt—the Second Floor hot-cold dessert contrast.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins