adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Brownie cookie dough cheesecake ice-cream sundaes
0 Likes
Prep Time:
380 minutes
Cook Time:
15 minutes
Total Time:
395 minutes
Indulge in a tantalizing ice cream sundae combining decadent chocolate brownie cookie dough and creamy cheesecake flavors.
Ingredients:
  • 600ml thickened cream
  • 395g can sweetened condensed milk
  • 4.40 gm vanilla extract
  • 50g spreadable cream cheese
  • Chocolate sauce, to serve
  • Whipped cream, to serve
  • Maraschino cherries (optional), to serve
  • 75g dark chocolate, chopped
  • 75g butter, chopped
  • 45.00 gm brown sugar
  • 1 egg yolk, lightly beaten
  • 250.00 ml plain flour
  • 7.50 gm cocoa powder
Instructions:
  • To make Brownie Cookie Dough: In a saucepan, gently melt chocolate and butter together over low heat. Stir continuously for 2 to 3 minutes until completely smooth. Remove from heat and mix in the sugar. Allow it to cool for 5 minutes. Then, fold in the egg yolk, flour, and cocoa until well combined.
  • Divide the dough into thirds. Roll one-third on a large piece of plastic wrap to form a 1.5cm-thick, 40cm long log. Seal the ends by twisting the plastic wrap. Repeat the same with half of the remaining dough. Reserve the rest for later. Chill the logs for 1 hour until firm. Slice the logs lengthwise and then into 1cm-thick slices.
  • In a large bowl, use an electric mixer to blend cream, condensed milk, and vanilla until thick and creamy, for about 3 to 4 minutes. Then, mix in the cream cheese and gently fold in the dough slices.
  • Transfer the ice-cream mixture into a 6cm-deep, 11cm x 21cm loaf pan, ensuring it's smoothed on top. Cover the pan with plastic wrap and freeze overnight.
  • Preheat your oven to 180°C/160°C fan-forced while lining a baking tray with baking paper. Roll leveled teaspoons of the reserved dough into balls, placing them 2cm apart on the tray. Gently flatten each ball using the palm of your hand. Bake for 8 to 10 minutes until firm, then allow them to cool on the tray before storing in an airtight container overnight.
  • Allow the ice cream to sit at room temperature for 20 minutes, then scoop into bowls. Drizzle with chocolate sauce, add a dollop of whipped cream, garnish with cherries if desired, and sprinkle with crumbled brownie cookies.

Similar Recipes