Brownies Ice Cream Cake

We place the whipping cream and sweetened condensed milk in a bowl and whisk them until the mixture becomes slightly thick.

We add the crushed Oreo biscuits to the mixture and stir until well combined, then transfer the mixture to a container and freeze it overnight until firm.

We place the butter and chocolate pieces in a heatproof bowl and melt them in the microwave or over a double boiler until smooth.

In another bowl, we whisk the eggs with the vanilla extract.

We add the brown sugar to the egg mixture and continue whisking until the sugar partially dissolves.

Add the instant coffee dissolved in hot water to the mixture and stir until blended.

Once the chocolate mixture has cooled slightly, we add it to the egg and sugar mixture and stir until fully combined.

We sift the flour and cocoa powder over the mixture and gently fold until a smooth brownie batter forms.

We pour the brownie batter into a baking pan lined with parchment paper and bake in a preheated oven at 185°C (365°F) for 30–35 minutes.

We let the brownies cool completely, then cut them into two equal layers.

We line a mold with plastic wrap, place one layer of brownie, spread a layer of Oreo ice cream over it, then add the second brownie layer on top.

We cover the mold with plastic wrap and freeze until fully set, then drizzle chocolate sauce on top and serve the cake cold.