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+ | {{Wikifiedrecipe}} |
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[[Image:image.jpg|right|thumb|]] |
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==Ingredients== |
==Ingredients== |
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− | * 1-1/2 pints chocolate ice cream (slightly softened) |
+ | * 1-1/2 pints [[chocolate]] [[ice cream]] (slightly softened) |
− | * 1 pint mocha or coffee ice cream |
+ | * 1 pint mocha or [[coffee]] [[ice cream]] |
* 1 15- or15-1/2 oz. package brownie mix |
* 1 15- or15-1/2 oz. package brownie mix |
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− | * 4 egg whites at room temperature |
+ | * 4 [[egg whites]] at room temperature |
− | * 1/4 teaspoon salt |
+ | * 1/4 teaspoon [[salt]] |
− | * 1/4 teaspoon cream of tartar |
+ | * 1/4 teaspoon [[cream of tartar]] |
− | * 2/3 cup |
+ | * 2/3 cup [[Sugar]] |
==Directions== |
==Directions== |
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#Line a l-l/2-quart mixing bowl with plastic wrap. |
#Line a l-l/2-quart mixing bowl with plastic wrap. |
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− | #With back of large spoon, spread chocolate ice cream to line bowl, being sure ice cream comes to top of bowl. |
+ | #With back of large spoon, spread [[chocolate]] [[ice cream]] to line bowl, being sure [[ice cream]] comes to top of bowl. |
#Freeze one hour. |
#Freeze one hour. |
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− | #Remove bowl from freezer.Spoon mocha ice cream into center of chocolate ice cream. |
+ | #Remove bowl from freezer.Spoon mocha [[ice cream]] into center of [[chocolate]] [[ice cream]]. |
#Cover with plastic wrap and freeze until firm (about 5 hours, at least). |
#Cover with plastic wrap and freeze until firm (about 5 hours, at least). |
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#Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes. |
#Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes. |
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#Cool. |
#Cool. |
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#Place brownie on foil lined cookie sheet. |
#Place brownie on foil lined cookie sheet. |
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− | #Remove ice cream from freezer and discard plastic cover. |
+ | #Remove [[ice cream]] from freezer and discard plastic cover. |
#Invert bowl on top of brownie and peel off plastic liner. |
#Invert bowl on top of brownie and peel off plastic liner. |
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#Freeze until needed. |
#Freeze until needed. |
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#Preheat oven to 500 degrees Fahrenheit. |
#Preheat oven to 500 degrees Fahrenheit. |
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− | #To prepare meringue: In small bowl, beat egg whites with salt and cream of tartar at high speed until soft peaks form. |
+ | #To prepare meringue: In small bowl, beat [[egg whites]] with [[salt]] and [[cream of tartar]] at high speed until soft peaks form. |
− | #Gradually beat in |
+ | #Gradually beat in [[Sugar]] until completely dissolved. |
#Whites should stand in stiff, glossy peaks. |
#Whites should stand in stiff, glossy peaks. |
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− | #Remove ice cream cake from freezer. |
+ | #Remove [[ice cream]] cake from freezer. |
− | #Spread meringue over ice cream cake, being sure that brownie is completely sealed around the bottom with meringue. |
+ | #Spread meringue over [[ice cream]] cake, being sure that brownie is completely sealed around the bottom with meringue. |
#Bake 4 to 5 minutes until meringue is lightly browned. |
#Bake 4 to 5 minutes until meringue is lightly browned. |
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#Serve immediately. |
#Serve immediately. |
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[[Category:Ethnic and Regional Cookies]] |
[[Category:Ethnic and Regional Cookies]] |
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[[Category:Frosted or Iced Cookies]] |
[[Category:Frosted or Iced Cookies]] |
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+ | [[category:cream of tartar Recipes]] |
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+ | [[category:egg whites Recipes]] |
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+ | [[category:ice cream Recipes]] |
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+ | [[category:chocolate Recipes]] |
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+ | [[category:coffee Recipes]] |
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+ | [[category:Sugar Recipes]] |
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+ | [[category:granulated sugar Recipes]] |
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+ | [[category:salt Recipes]] |
Revision as of 06:05, 13 June 2006
Ingredients
- 1-1/2 pints chocolate ice cream (slightly softened)
- 1 pint mocha or coffee ice cream
- 1 15- or15-1/2 oz. package brownie mix
- 4 egg whites at room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2/3 cup Sugar
Directions
- Line a l-l/2-quart mixing bowl with plastic wrap.
- With back of large spoon, spread chocolate ice cream to line bowl, being sure ice cream comes to top of bowl.
- Freeze one hour.
- Remove bowl from freezer.Spoon mocha ice cream into center of chocolate ice cream.
- Cover with plastic wrap and freeze until firm (about 5 hours, at least).
- Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes.
- Cool.
- Place brownie on foil lined cookie sheet.
- Remove ice cream from freezer and discard plastic cover.
- Invert bowl on top of brownie and peel off plastic liner.
- Freeze until needed.
- Preheat oven to 500 degrees Fahrenheit.
- To prepare meringue: In small bowl, beat egg whites with salt and cream of tartar at high speed until soft peaks form.
- Gradually beat in Sugar until completely dissolved.
- Whites should stand in stiff, glossy peaks.
- Remove ice cream cake from freezer.
- Spread meringue over ice cream cake, being sure that brownie is completely sealed around the bottom with meringue.
- Bake 4 to 5 minutes until meringue is lightly browned.
- Serve immediately.