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Hot Berries 'n' Brownie Ice Cream Cake

 Hot Berries 'n' Brownie Ice Cream Cake
Allene Bary-Cooper, Wichita Falls, Texas 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!”
24 ServingsPrep: 20 min. Bake: 30 min. + freezing


  • 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
  • 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


  • 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

2 of 2

Hot Berries 'n' Brownie Ice Cream Cake (continued)

Directions (continued)

  • 9-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.
Nutritional Facts: 1 piece with 3 tablespoons berry sauce equals 233 calories, 9 g fat (3 g saturated fat), 27 mg cholesterol, 140 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.