Fudge Brownie Mudslide Ice Cream Cake

Directions

1. Preheat your KitchenAid® Double Oven Convection Range to 350ºF. Meanwhile, line the Half Sheet Pan from your KitchenAid® Quarter Sheet and Half Sheet Pans Set, with parchment paper and lightly butter.
2. To make the brownie, begin by gently melting chocolate until smooth in a double boiler or in the microwave on low power. Set aside to cool slightly.
3. In the bowl of your KitchenAid® Stand Mixer fitted with the flat beater, beat the butter and sugar on medium-high speed (4 or 6) for 2-3 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Increase the speed to high (8 or 10) and beat for another 2-3 minutes, or until fluffy. Then, mix in the vanilla.
4. In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside the dry ingredients.
5. Remove the bowl from your Stand Mixer and fold in the melted chocolate with a large rubber spatula. Then, sprinkle the dry ingredients into the bowl and fold until just incorporated. Spread into an even layer on your prepared Half Sheet Pan and bake for 17 to 19 minutes, or until a toothpick inserted near the center comes out clean. Place the Half Sheet Pan on a wire rack to cool completely, then refrigerate in your KitchenAid® French Door Refrigerator for at least 30 minutes (or more) to make the brownie easier to work with in the assembly phase.
6. To make the ice cream, heat cream and coffee beans in the 3.0-Qt Saucepan from your KitchenAid® Stainless Steel 8-Piece Set over medium heat on your KitchenAid® Double Oven Convection Range until it just starts to simmer and steam. Remove from heat; cover and let steep for 30 minutes, then strain out the coffee beans and refrigerate the cream until completely chilled, at least 2 hours. Chilling the cream ensures that it will make a firm whipped cream in the next step.
7. When completely chilled, pour the cream in to the bowl of your Stand Mixer fitted with the whisk. Turn on Stand Mixer to medium-high speed (4 or 6) and whisk until the cream forms stiff peaks.
8. In a separate bowl, pour in your can of sweetened condensed milk. Then, spoon in about 1/3 of the whipped cream, and fold to lighten up the mixture. Add the remaining whipped cream and fold until evenly incorporated and no streaks of bright white remain. Finally, fold in the chopped chocolate covered coffee beans.
9. To assemble the cake, detach the sides of your KitchenAid® Springform Pan. Using the bottom of the Springform Pan as a template, trace and cut out two rounds from the brownie in your Half Sheet Pan with a butter knife. Use a spatula to remove excess brownie and set aside. Latch the sides of the Springform Pan back into place. With an extra large spatula, carefully lift one of the brownie rounds and place into the bottom of Springform Pan, pressing down the edges into an even layer. Spread half of ice cream mixture evenly on top of brownie. Drizzle with about 1/3 cup of fudge sauce. Repeat with the second brownie round, followed by remaining ice cream mixture.
10. Cut the brownie scraps leftover from making the rounds into evenly sized squares, and pile on top of the assembled cake in a decorative manner, scattering a few chocolate covered espresso beans on top as well, if desired. Drizzle with remaining fudge sauce. Place the assembled cake into your KitchenAid® French Door Refrigerator and freeze until completely firm, at least 4 hours or overnight.
11. To serve, remove the cake from freezer and release sides of Springform Pan to leave behind clean layers. Use a large knife to slice into wedges and serve immediately. Return any leftover cake to freezer to enjoy later.