The winter has been quite freezing and long lasting here in Australia, but that has not stopped my love for all things chilled, frozen…and ice-creamy. I finally got around to purchasing an ice-cream machine the other week and couldn’t resist sharing this little frozen treat that I whipped up.
Since I’m still the novice, I’ve been putting my ice cream machine to good use recently and have been going crazy with all the cool flavour combinations I can create. So these Tiramisu Brownie Cookie Sundaes are one of the first of many frozen and cooling treats I hope to share with you all in the next coming weeks.
Tiramisu Brownie Cookie Sundaes are delicious, decadent and indulgent. And they are a cinch to put together. The ice cream base is flavoured with just the slightest hint of coffee then layered up with an intense espresso ripple before freezing. Oh, and a dash of Kahlua is added in too… giving it that all-important and synonymous ‘tiramisu’ name and taste.
I love using nips of alcohol in my desserts (and have amassed quite the collection of cute little bottles) and have been doing quite a bit of ‘research’ and discovered that by adding in just a small hint of alcohol to an ice cream base it helps any ice-crystals from forming. I do have to admit that I so far believe this true.
So thanks Kahlua, this tiramisu ice cream is probably the creamiest, silkiest and rich of ice creams that my little machine ever did make.
The ice cream is delicious on its own, but it tastes even better when made into sundae form…layered up with thick chunks of my favourite fudgy brownie cookies then drizzled with a very dark espresso fudge sauce. I imagine these sundaes would taste divine with some fat and juicy cherries or raspberries too.
Tiramisu Brownie Cookie Sundaes will leave you craving just that little bit more. If you’re short on time or don’t have an ice cream machine, you could use any store-bought coffee flavoured ice cream. But please do make the brownie cookies and especially the espresso fudge sauce!
The cookies deliciously soften, swell and soak in all the ice cream flavour and the espresso fudge sauce provides just the right amount of dark and bitter balance to give these sundaes true dimensionality.
- ⅓ cup + ¼ cup granulated (caster) sugar (divided)
- ¼ cup brewed strong coffee
- 3 tbsp. dutch processed cocoa powder
- ¼ tsp. salt
- 9 oz. / 250 g mascarpone
- 2 oz. / 55 g cream cheese
- ⅔ cup heavy cream
- ⅔ cup whole milk
- 1 tsp. vanilla extract
- ¼ cup Kahlua (coffee liqueur)
- ⅔ cup granulated (caster) sugar
- ¾ cup brewed strong coffee
- ¼ cup dutch processed cocoa powder
- ¼ tsp. sea salt
- 7 oz. / 200 g dark chocolate, chopped into chunks
- 2 tbsp. unsalted butter
- 5.3 oz. / 150 g plain (all-purpose) flour
- 1 oz. / 30 g dutch processed cocoa powder
- ½ tsp. baking powder
- ½ tsp. sea salt
- 2 eggs, at room temperature
- 5.3 oz. / 150 g light brown sugar
- 1 tsp. vanilla extract
- To make the ripple, combine ⅓ cup granulated (caster) sugar, brewed coffee, cocoa powder and salt in a small saucepan set over medium to low heat. Bring to a simmer for 3-4 minutes. Pour it into a bowl and cool slightly. Cover with plastic wrap and refrigerate until cold.
- To make the ice cream, whisk the mascarpone and cream cheese until smooth and creamy. Add the cream, milk, vanilla, Kahlua and remaining ¼ cup of granulated (caster) sugar and beat until smooth and uniform. Refrigerate until completely cold.
- Process in an ice cream machine according to manufacturer’s instructions.
- Layer the ice cream and ripple in a chilled bowl and then freeze for 4-6 hours, or preferably overnight.
- Combine all the ingredients in a medium saucepan and bring to a boil. Let it simmer up for 4-5 minutes until thickened. Pour into a bowl and let cool before use.
- To make the brownie cookies, pre-heat the oven to 170 C / 340 F and line two baking sheets with paper.
- Stir the chocolate and butter together in a heatproof bowl set over a pan of simmering water until melted. Set aside to cool slightly.
- Whisk to combine the flour, cocoa powder, baking powder and salt in a large bowl.
- Beat the egg and sugar in a separate bowl for 5 to 7 minutes or until light, coffee in colour and fluffy, then add in the vanilla extract. Gently fold this mixture into the melted chocolate then working quickly, tip in the flour mixture and mix well with a wooden spoon to combine. At this point the dough should feel quite sticky and soft but you will be able to roll it with your hands into walnut sized balls and arrange them on the prepared baking sheets, if it is too soft or warm – chill the bowl for 10 minutes.
- Bake the cookies for 10 minutes. The cookies should still be soft and their tops will be cracked.
- Leave to cool before layering with the ice cream and espresso fudge sauce.