Hot Berries 'n' Brownie Ice Cream Cake
Light & Tasty
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From Ramona, Oklahoma, Allene Bary-Cooper writes, “This decadent dessert is a taste of Heaven. The hot mixed berry topping seeps through the brownie layer into the cool vanilla ice cream for a zippy chilled cake. Yum!”
SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Freezer
TIME: Prep: 20 min. Bake: 30 min. + freezing
Ingredients:
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 1/4 cup water
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 2 eggs
- 1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened
- BERRY SAUCE:
- 2 tablespoons butter
- 1/3 cup sugar
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 quart fresh strawberries, hulled and sliced
- 2 cups fresh blueberries
- 2 cups fresh raspberries
Directions:
Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. x 2-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce. Yield: 24 servings.