Hot Berries ‘n’ Brownie Ice Cream Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + freezing
YIELD: 24 servings.
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!”
Ingredients
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1 package fudge brownie mix (13-inch x 9-inch pan size)
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1/4 cup water
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1/4 cup unsweetened applesauce
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1/4 cup canola oil
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2 eggs
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1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened
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BERRY SAUCE:
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2 tablespoons butter
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1/3 cup sugar
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1/4 cup honey
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2 tablespoons lime juice
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1 tablespoon balsamic vinegar
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1 teaspoon ground cinnamon
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1/4 to 1/2 teaspoon cayenne pepper
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1 quart fresh strawberries, hulled and sliced
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2 cups fresh blueberries
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2 cups fresh raspberries
Directions
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1.
Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.
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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.
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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.
Nutrition Facts
1 piece: 233 calories, 9g fat (3g saturated fat), 27mg cholesterol, 140mg sodium, 36g carbohydrate (24g sugars, 2g fiber), 4g protein.
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