I’m rolling through this week with one dessert after another. It might be a manic period or a start of a new trend. Whichever it is, I’m not making a declaration of it, being that all my other ones have immediately failed or the trend goes away when I do.
Yeah, I know–weak. But we’re all friends here, so let’s move on and talk about today’s brownie ice cream cake.
It’s a super easy show stopper that will make you a hero. Hit the jump here to Brit+Co to see the step-by-step pictures to making this. Small note: Yes, this recipe is highly adaptable, but before you go messing about, let me say—don’t skip the Pirouline cookies. They make this dessert. You can use the dark chocolate variety or the hazelnut. Both are killer and provide a nice crisp texture and a good bite of flavor. (For the record, I’m not being paid by them. I just love their product)