Preheat the oven to 350 F. Grease a 7”- 8” springform pan well. Line the bottom of the pan with parchment paper. Leave enough parchment paper overhanging so that you can lift the brownie off the base once cooled. Set aside. *Optional to line sides of the pan with parchment paper.
Add all the dry ingredients to a medium bowl and whisk to combine. Add the eggs, melted butter, water, and vanilla to the bowl, and mix thoroughly. Pour batter into the prepared pan and using a spoon or spatula evenly spread the batter.
Bake for approximately 30-35 minutes, or until the outer edges are firm, and the center looks just slightly wet. Place the brownie pan in the freezer to cool.
Remove the Sea Salt Caramel ice cream from the containers and place in a large bowl. Allow the ice cream to soften for 15-20 minutes. As the ice cream softens, mix it to achieve a soft-serve texture.
Once the ice cream has been softened remove the brownie cake from the refrigerator, add the ice cream to the top of the cake, and using a spoon or a spatula evenly smooth the ice cream over the cake. Place the cake in the freezer for a minimum of 3 hours.
While the cake is setting, make the whipped cream. Although you can use any medium-sized bowl, we highly recommend a metal bowl that's been chilled in the freezer for 10 minutes. Add all of the ingredients to the bowl and beat on medium-high speed until stiff peaks form. Cover and place in the refrigerator until ready to use.
Remove the cake from the freezer and spoon or pipe the whipped cream onto the cake. Place back in the freezer for an additional 3 hours or overnight.
Remove cake from the freezer, and remove the springform pan. Using a thin spatula gently remove the cake from the parchment paper, and lift it onto a cake plate or platter. Optional to drizzle on caramel sauce, chocolate ganache (melted Keto Choc Dark Chocolate Bars), and chopped nuts.
When ready to serve, remove the cake from the freezer and place it on the counter for about 15 minutes to soften a bit before cutting. ENJOY!!!
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