Twix Truffle Brownies

I pinned this recipe for Twix Truffle Brownies a few months ago. Even though I was going through chemo at the time, they looked and sounded delicious. I made a batch for my Adios Chemo party and they were a hit! In fact, I have told myself that I can only make these when there is a party otherwise I would finish the whole batch off single handedly!
I did tweak the recipe a bit...I used my brownie recipe and replaced the cream cheese for vegan cream cheese (dang dairy allergy). They are amazing!

Bombe!

Fourteen years ago I attempted to make my first ice cream bombe. It was a Martha Stewart recipe and was entirely too detailed. It was also 100+ degrees on an August day in Texas and my little kitchen didn't have AC. Needless to say, the bombe "bombed" terribly!

A few years later, I made a second attempt and it turned out beautifully. I have only made a few of these on special occasions, and Izzy's 12th birthday party was one of them. I thought I would document the process for posterity (and also to prove what an awesome mom I am. JK).

Ingredients:

You will need 3 different flavors of ice cream. I would recommend complimentary flavors, but do whatever you want. I also prefer vanilla on the outside. Also, you will need 2 days to complete this, or at least start the night before you want to serve the bombe. Here's what I used:

1/2 gallon vanilla ice cream

1/2 gallon chocolate chip cookie dough ice cream

1/2 gallon chocolate ice cream

1 cup heavy cream

12 oz chocolate chips

Brownie mix

Magic Shell chocolate topping

First, make sure you have lots of room in your freezer (enough to fit a medium bowl).

Stick your bowl in the freezer and set the vanilla ice cream out to warm up a bit. I use the bowl of my Kitchen Aide Mixer (I think it's the smaller version...maybe 3.5 quarts)

 Next, add the vanilla ice cream and spread it around the inside of the cold bowl with a spatula. You may have to freeze the bowl a few times to get the ice cream the right consistency. Stick it back in the freezer to set. Have your "helper" smooth out the ice cream!

 Meanwhile, make the ganache filling: In a medium sauce pan, heat the cream over medium to a boil. Remove from heat and add chocolate chips. Do not stir! Let them sit for 5 minutes, then stir. Set aside to cool.

After ganache has cooled and ice cream has set, pour ganache into the bowl and spread it all over the inside of the ice cream bowl.  Put it back in the freezer to set (at least 30 minutes).

Next, have your "helper" scoop out your next flavor of ice cream. I don't know the exact amount, maybe like halfway up the bowl?

 like this...

If you have any leftover ganache, pour and spread over this middle layer of ice cream.  Freeze it another 30 minutes.

Add the last flavor of ice cream, leaving a 2 inch space at the top (this is where the brownie will go). Freeze again! I always put the waxed paper over the bombe between stages.

Next, bake your brownie. I used a whole brownie mix and baked it in a 8 inch cake round. Let it cool, then place it on top of the ice cream layers. Give it a good push down and cover it with waxed paper. Stick it in the freezer for at least four hours.

When it's done, place the bowl in another bowl filled with hot water. This will loosen the bombe from the bowl. Give it about 3 minutes. Take a long knife or spatula and slide it around the edge of the bombe. Invert the entire thing onto a plate and place it back in the freezer to set some more.

At some point before you serve it, drizzle it with Magic Shell. So yum!!!

Use a iant chef's knife to cut the slices and be amazed at the beautiful layers of deliciousness.

Magic!