BROWNIE ICE CREAM CAKE
There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake.
Provided by LIAGIBA
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
- Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
- Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
- After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
- Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.
Nutrition Facts : Calories 1033.8 calories, Carbohydrate 117.8 g, Cholesterol 157.6 mg, Fat 59.6 g, Fiber 3.8 g, Protein 14 g, SaturatedFat 25.8 g, Sodium 362.7 mg, Sugar 60.8 g
BROWNIE ICE CREAM CAKE
Make a delicious fudgy and frosty ice cream cake. It's easy to make and a fraction of the cost of frozen desserts you buy in stores.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
- Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
- Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
- Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 40 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 41 g, TransFat 0 g
7 LAYER BROWNIE ICE CREAM CAKE
Make and share this 7 Layer Brownie Ice Cream Cake recipe from Food.com.
Provided by JustaQT
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
- Place on a stack of 6 more pieces waxed paper.
- Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
- Heat oven to 375 degrees F.
- Have 2 cookie sheets and an 8-inch spring form pan ready.
- Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
- In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
- Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
- Spread the 7 rounds of waxed paper out on countertop.
- Drop a level 1/3-cup batter in center of each round.
- Divide remaining 1/3-cup batter between rounds (about 2 t each).
- Moisten a cookie sheet with water.
- Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
- Spread batter almost to edges of rounds.
- Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
- (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
- Put layers on waxed paper on a wire rack.
- Let cool completely.
- Bake and cool remaining layers.
- Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
- Peel waxed paper off cooled brownie layers.
- Place 1 layer in bottom of pan.
- Spread evenly with 1-cup ice cream.
- Top with another brownie layer, then another cup ice cream.
- Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
- Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
- To serve: Remove sides of pan and peel plastic wrap down from sides.
- Lift cake off plastic wrap onto serving plate.
Nutrition Facts : Calories 338.7, Fat 16.4, SaturatedFat 10, Cholesterol 69.6, Sodium 118.7, Carbohydrate 45.3, Fiber 1.5, Sugar 32.1, Protein 4.9
7-LAYER ICE CREAM CAKE
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
- In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
- Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.
Nutrition Facts : Calories 350 g, Fat 12 g, Fiber 2 g, Protein 5 g, SaturatedFat 7 g
SEVEN-LAYER CAKE
Even if you can't bake, you can still impress guests with this make-ahead dessert from Diane Thompson, Nutrioso, Arizona. "Assemble it when you have time to let the layers freeze," she suggests. "Then store it in the freezer until you're ready to show off the colorful results."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar and butter; press one fourth of the mixture into the pan. Freeze for 15 minutes. , Spread vanilla ice cream over crumbs. Sprinkle with another fourth of crumbs; press down gently. Freeze for 45-60 minutes or until firm. , Spread with chocolate ice cream. Sprinkle with another fourth of the crumbs; press down gently. Freeze until firm. Spread with the strawberry ice cream, then top with the remaining crumbs (pan will be very full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Using the foil, lift cake from pan; discard foil. Cut cake with a serrated knife.
Nutrition Facts : Calories 352 calories, Fat 17g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED BROWNIE ICE CREAM CAKE
A brownie at the bottom as crust with vanilla ice cream and topped with whipped cream and ice cream sandwhiches around the side
Provided by Anonymous
Categories Dessert
Time P2DT30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- 1. Mix and bake brownies(let it cool).
- 2.Put plastic wrap on the bottom of a pop off spring pan and spread out ice cream and take out and put back in freezer till later.
- 3.Then put pain the pop off spring pan and add whipped topping and put in the freezer overnight.
- 4.Now put the brownies on the bottom of the pop off spring pan.
- 5.And now take off the parchment paper on the ice cream and whipped cream.
- 6.Top the vanilla ice cream on top of the brownie.
- 7. Place whipped cream on top.
- *Crush oreos and place on top.
Nutrition Facts : Calories 510, Fat 27.3, SaturatedFat 13.5, Cholesterol 97, Sodium 247.6, Carbohydrate 63.6, Sugar 19.6, Protein 5.9
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