For the brownie layer:
6 Tbsp. unsalted butter, cubed
8 oz. bittersweet chocolate, chopped
1 cup sugar
1 tsp. vanilla
1/3 cup flour
For the chocolate-coffee ice cream:
2 cups mascarpone
½ cup heavy whipping cream
½ cup 2 percent milk
2/3 cup sugar
Pinch of salt
Ό cup Kahlua
3 Tbsp. brandy or dark rum
3 oz. high-quality dark chocolate, melted
For the no-churn ice cream:
1 cup heavy cream
7 oz. condensed milk
2 Tbsp. bourbon
Pinch of salt
Preheat oven to 350 degrees. Grease an 8-inch springform pan.
Melt the butter in a saucepan. Remove melted butter from the heat and add the chopped chocolate. Stir until the chocolate is melted and let cool.
Using a hand mixer or stand mixer, beat together the sugar, eggs and vanilla on high until pale. Whisk in the chocolate and butter.
Gently stir in the flour until just combined and no white streaks are visible.
Pour into pan and bake for 24 to 28 minutes. Let cool completely.
Chocolate-Coffee Ice Cream
Place all the ingredients in a blender or food processor and pulse until combined and smooth. Chill in the refrigerator until cold, about 1 hour.
Add the ice cream base in your ice cream maker and churn according to the manufacturer's instructions.
While this ice cream maker churns, pour in the melted chocolate. The chocolate will harden and break into little pieces in the process.
When the ice cream maker is finished, break up any remaining large pieces of chocolate. Store in an air-tight container in the freezer until ready to use. The ice cream should be soft enough to spread easily when assembling the cake.
No-churn Ice Cream
Beat the heavy cream until stiff peaks form. Gently fold in the other ingredients.
Store in an air-tight container in the freezer until ready to use. The ice cream should be soft enough to spread easily when assembling the cake.
Ice Cream Cake
Once the brownie is cool, spread the ice cream evenly over the top, stopping Ό- to ½-inch from the top edge of the springform pan. Store any leftover tiramisu ice cream in the freezer.
Place the pan in the freezer about 2 hours until ice cream hardens.
Spread no-churn ice cream on top of the chocolate-coffee ice cream. Place back in freezer for 1 hour to harden.
Decorate with chocolate shavings, sprinkles, chocolate sauce or cocoa nibs, if desired, and serve.