Brownie Bottom Birthday Ice Cream Cake from Guernsey Farms Dairy - FOX 32 News Chicago

Brownie Bottom Birthday Ice Cream Cake from Guernsey Farms Dairy

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This recipe for Brownie Bottom Birthday Ice Cream Cake comes from Guernsey Farms Dairy.

The Michigan State Fair is this Labor Day Weekend at the Suburban Collection Showplace in Novi.

LINK: Watch the livestream of the shaping of the butter cow at the fair

This recipe has you making the brownies from scratch, but a boxed mix can easily be substituted with equally delicious results; the Sanders fudge and the ice cream from Guernsey Farms Dairy are the true stars in this impressive dessert!

Ingredients
½ cup butter
1 cup sugar
2 Grade AA Guernsey Farms Dairy Eggs
1 teaspoon vanilla extract
1/3 cup + 1 teaspoon cocoa powder
½ cup flour
¼ teaspoon salt
¼ teaspoon baking powder
1 48oz. container Guernsey Farms Dairy Birthday Cake Ice Cream
1 10oz. jar Sanders Milk Chocolate Hot Fudge Topping
½ pint Guernsey Farms Dairy Heavy Whipping Cream
2 Tablespoons powdered sugar
Sprinkles or other cake décor, if desired

Directions
Preheat oven to 350°. Grease a 9 x 9 baking dish and ‘flour’ it with a teaspoon or so of cocoa powder. Over low heat, gently melt the butter and promptly remove. Slowly stir in the sugar, vanilla, and eggs one at a time. Mix cocoa, flour, salt and baking powder together, then beat into wet mix. Spread batter in pan and bake 25-30 minutes or until a toothpick stuck in the center comes out clean. Let brownies cool. Put a metal bowl and whisk or beaters into freezer.
Once the brownies have cooled, take the ice cream out of the freezer and let it soften on the counter. Using a spatula, spread about 3/4 of the jar of hot fudge topping on the brownies and ‘frost’ them with the fudge. Make whipped cream by pouring the heavy whipping cream and powdered sugar into chilled bowl and whisk (or beat on low speed) until peaks form and it starts to stiffen; set aside. Spoon or scoop the ice cream in an even layer on top of the fudge. You’re looking to get minimal air pockets and an even layer of ice cream; the top can be smoothed down and leveled with the spatula. Spread the whipped cream over the ice cream, and decorate cake with sprinkles or other décor if using. Freeze uncovered one hour or until set, then store in freezer covered well until serving. Heat remaining hot fudge and drizzle over pieces of cake just before serving.
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