Brownie Marshmallow Swirl Ice Cream Cake

I am so in love with this ice cream cake!! This is the second time I have made it in a week, and I made it totally different this time.  The first time I made an actual cake for the base and used chocolate ice cream with cake pieces in it.  I accidentally overmixed the marshmallow swirl, though, so it was more of a chocolate marshmallow ice cream.  Still totally amazing to the point that I knew that I had to make it again, and fast!  This time I used a frosted brownie base with frosted brownie pieces in toffee ice cream (Yes frosted.  Frosting makes everything better!).  I also was super careful and swirled the marshmallow swirl just the right amount to get those super yummy ribbons of marshmallow in the brownie studded ice cream!  Original recipe found here.

Brownie Marshmallow Swirl Ice Cream Cake

Brownies:
1/2 cup butter, room temperature
1/2 cup oil
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

Frosting:
6 Tablespoons butter, room temperature
6 Tablespoons cocoa powder
2 Tablespoons corn syrup
1/2 teaspoon vanilla
1/2 teaspoon coffee extract
2 cups powdered sugar
1-2 Tablespoons milk

Marshmallow Swirl:

4 large egg whites, room temperature

1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

6 cups ice cream, any flavor, slightly softened

For the brownies, preheat the oven to 350F.  Line the bottom of a 10 inch springform pan with parchment paper and grease the pan and parchment, and line the bottom of a 9 inch square baking pan with parchment paper and grease the pan and parchment.

Beat together the butter, oil, and sugar until smooth.  Beat in the eggs, vanilla, and coffee extract until blended.  Add the flour, cocoa powder, and salt, and beat until incorporated.  Pour about 2/3 of the brownie batter into the 10 inch springform pan, and the remaining 1/3 of the brownie batter into the 9 inch square pan and smooth the tops.  Bake in the preheated oven for  20 to 30 minutes (the 9 inch pan will be done sooner than the springform), until a toothpick inserted in the center comes out with moist crumbs.  Remove the brownies from the oven and let cool.

For the frosting, beat together the butter, cocoa powder, corn syrup, vanilla, and coffee extract until smooth.  Beat in the powdered sugar.  Beat in enough of the milk to reach the desired consistency.  Spread the frosting over the cooled brownies (if they are still slightly warm it is okay).  Place the brownies in the fridge until chilled.  When cold, remove the brownies from the 9 inch square pan and roughly chop or crumble into bite size pieces.

For the marshmallow swirl, place the egg whites, sugar, and cream of tartar in a bowl set on top of a saucepan of simmering water (make sure the bottom of the bowl isn't touching the water). Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer (I used my stand mixer), starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. 

To assemble the ice cream cake, place the softened ice cream in a large bowl and stir in the brownie pieces. Gently fold in the marshmallow swirl until it is swirled throughout the ice cream.  You do not want to over mix, or the marshmallow will disappear into the ice cream.  Spread the ice cream mixture over the frosted brownies in the springform pan, cover with plastic wrap, and place in the freezer until firm, 6 to 24 hours.  When ready to serve, remove the sides of the pan and cut the cake with a warm knife.  Makes 12 servings.

Enjoy!  -Cardamommy