Hot Berries 'n' Brownie Ice Cream Cake Recipe
Hot Berries 'n' Brownie Ice Cream Cake Recipe photo by Taste of Home

Hot Berries 'n' Brownie Ice Cream Cake Recipe

Read Reviews
5 6 8
Publisher Photo
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!”
TOTAL TIME: Prep: 20 min. Bake: 30 min. + freezing
MAKES:24 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min. + freezing
MAKES: 24 servings


  • 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

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


  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.
Originally published as Hot Berries 'n' Brownie Ice Cream Cake in Light & Tasty June/July 2007, p34

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Hot Berries 'n' Brownie Ice Cream Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 9, 2012

"My 8 year old made this to take to our family Easter Dinner. It was a big hit!"

Reviewed Apr. 21, 2011

"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."

Reviewed Jan. 25, 2010

"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!"

Reviewed Jun. 30, 2009

"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."

Reviewed Jun. 25, 2009

"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?"."

Loading Image