Brownie Raspberry Ice Cream Cake
- 1 (24 ounce) box fudge brownie mix, prepared as directed
- 1/2 cup chopped walnuts, toasted, if desired
- 2 ounces semisweet or bittersweet baking chocolate, chopped
- 1 1/2 quarts vanilla ice cream, slightly softened
- 2 1/2 cups individually-quick frozen unsweetened raspberries (from a 12 ounce bag), not thawed
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- Heat oven to temperature called for on brownie mix. Grease bottom of two
8-inch layer-cake pans; line bottoms with wax paper or foil and grease. Have
ready an 8-inch springform pan.
- Stir nuts and chocolate into batter. Divide batter between layer-cake pans.
- Bake for 30 to 35 minutes until a wooden pick inserted in centers comes
- Cool in pans on a wire rack for about 10 minutes, then run a knife around
edges of layers and invert on rack. Peel off paper; cool layers completely.
- To assemble: Select 10 to 12 whole berries; keep frozen. Place 1 brownie
layer in bottom of springform pan. Top with half the ice cream; sprinkle with
half the remaining raspberries. Press into an even layer with back of a spoon.
Cover with remaining brownie layer; sprinkle with remaining raspberries, top
with remaining ice cream and press into an even layer. Push reserved raspberries
into the ice cream.
- Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
- Three to 4 hours before serving: Run a knife between cake and springform
pan; remove pan sides. Leave cake on pan bottom or loosen with a pancake turner
and carefully transfer to a serving plate. Cut cake in wedges; leave assembled.
Place in freezer.
- About 20 minutes before serving, transfer cake to refrigerator to soften
May be frozen up to 2 weeks.
Woman's Day - February 15, 2000
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