John Myers
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Cookie-Cheese-Cake-Ice-Cream with Warm Brownies
The perfect cookie-cheese-cake-ice-cream with warm brownies recipe with a picture and simple step-by-step instructions.
Brownies:
- 250 g Dark chocolate couverture
- 125 g Butter
- 4 piece Eggs
- 1 piece Vanilla pod
- 1 pinch Salt
- 3 tbsp Flour
- 125 g Sugar
Cookie-cheese-cake-ice-cream:
- 125 g Sugar
- 120 g Cream cheese
- 1 piece Egg
- 1 piece Vanilla pod
- 100 ml Milk
- 200 ml Cream
- 4 piece Chocolate Cookies
For the brownies
- Carefully melt the butter and chocolate together, remove from the stove and let cool down briefly. Then beat the eggs, the pulp of the vanilla pod, sugar and a pinch of salt until white and creamy. Carefully add the cocoa butter mixture and stir in only briefly on the lowest setting.
- Then add the flour and stir slowly until smooth. Now pour the mixture into a greased brownie tin and bake at 175 ° C for about 20 minutes. It is best to serve the brownies warm.
- First mix the sugar with the cream cheese until the sugar has dissolved. Add the egg and pulp of the vanilla pod. Then heat the milk to just before the boiling point and remove it from the stove. Now stir in the cream cheese mixture and put the whole thing back on the stove.
- Stir on the lowest level until the mixture thickens, then remove immediately from the heat and stir for another five minutes. Next, pour the mixture into the ice cream machine and let it run. Just before the ice cream is set, pour in the chopped biscuits.
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