Hot Berries 'n' Brownie Ice Cream Cake Recipe
- 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
- 1. Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.
- 2. Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 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.
- 3. 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.
1 piece: 233 calories, 9g fat (3g saturated fat), 27mg cholesterol, 140mg sodium, 36g carbohydrate (24g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.
Reviews for Hot Berries 'n' Brownie Ice Cream Cake
"This is out-of-this-world amazing! It's a strange group of ingredients in the berry sauce (balsamic vinegar and cayenne?!?), but do it just like it says...it's incredible! My whole family loved it. My 17-year-old son kept bringing his bowl back for more and ended up eating 3 servings the first night! I made the brownie/ice cream part one night and the berry sauce the next night when I served it. And I halved the berry sauce so that it would just last 2 nights for my family of 5, and then I'll make the other half fresh for the 3rd and 4th nights that we serve it. I used a Betty Crocker lowfat brownie mix, and it was all so wonderful. This is definitely a keeper! And the cayenne gave it just a hint of heat as it went down. Really, really good. Very special."
"My 8 year old made this to take to our family Easter dinner. It was a big hit!"
"Nice but could have been better. I will try it again but will never use the applesauce. I found it made the brownie too much like pudding and therefore not easy to crumble. Somehow it's interesting enough for me to do again. I also found the sauce too acid for my taste so I added more honey and also put only a sprinkle of cayenne pepper as I wasn't sure if it would spoil the sauce. However the prinkle did taste nice, it added that little 'what is that'? Still try it though and let us know what you think."
"Excellent! I am making this dessert for the fourth time by request for my co workers. I do not put in the cayenne and it is still wonderful!"
"This is an amazing dessert! My family loved the berries (but my husband was not fond of the cayenne). Personally I liked it very much, but I do keep some of the berry mixture aside with no cayenne for my husband."
"It was a hit!!! I did not make the brownies the lowfat way, I made them according to the box directions. I also did not use the balsamic vinegar because I didn't have any on hand and it was wonderful without it. The cayenne pepper adds just that little spark of "what was that?"."
"Absolutely amazing! Now one of my favorite desserts!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.