Bake 2 trays of brownies and once they are cooled put them in the freezer to get hard. When hard place ice cream on top of one sheet of brownies and smooth it out. Place the second sheet of brownies on top and place in freezer. Let them harden over night and cut into squares the next day.
Chocolate Chip Ship
First you have to bake a chocolate loaf cake
What you’ll need:
- 3/4 cup unsweetened cocoa powder, plus more for dusting
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Chocolate chips, to decorate finished cake
- Preheat oven to 350 degrees. Butter a 10-by-5 1/2-inch loaf pan. Dust with cocoa powder; tap out excess. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment.
- STEP 2Add eggs, 3/4 cup warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth, about 3 minutes. Raise speed to medium; mix 30 seconds.
- STEP 3Transfer batter to prepared pan. Bake until a cake tester inserted into center comes out clean, about 1 hour. Let cool in pan on a wire rack 15 minutes. Run a knife around edges to loosen; invert, and unmold. Let cool completely, right side up. Wrap in plastic. Refrigerate until cold, about 2 hours (or up to 2 days).
Now for the Chocolate Chip Ship
1. Cut chocolate loaf cake into three layers; place one in a loaf pan lined with plastic wrap. Peel paper off container of chocolate-chip ice cream and cut 1-inch-thick slices. Lay slices on cake, cutting to fit; fill in holes with ice-cream pieces. Add another layer of cake and ice cream; cover with remaining cake. Press down lightly and refreeze (at least 3 hours).
2. Trim cake to create bow and stern; press on chocolate chips. Refreeze (up to 5 hours).
3. Pipe whipped cream waves at base of cake just before serving, and sprinkle with blue sanding sugar.