Best 7 Hot Berries N Brownie Ice Cream Cake Recipes

HOT BERRIES 'N' BROWNIE ICE CREAM CAKE

Steps:

• 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 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.

BERRY ICE CREAM CAKE

Steps:

• Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
• Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BERRIES 'N' CREAM BROWNIES

Steps:

• Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Spread whipped topping over brownies. Arrange strawberries cut side down over top. Drizzle with chocolate topping. Refrigerate for at least 30 minutes before serving.

BROWNIE ICE CREAM CAKE

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.

RASPBERRY BROWNIE ICE CREAM CAKE

Steps:

• For Brownies.
• Position oven rack in center of oven and preheat to 350 degrees.
• Line 8-inch square pan with parchment or foil; butter paper or foil.
• Melt chocolate and 3 T. butter in double boiler over hot, but not boiling water.
• Stir until smooth; cool slightly.
• Sift together flour, baking powder and salt.
• Blend egg and sugar using electric mixer; mix in vanilla.
• Gradually beat in chocolate mixture.
• Stir in dry ingredients, then walnuts, using wooden spoon.
• Spread batter evenly in prepared pan.
• Bake until tester inserted in center comes out dry, about 19 minutes.
• Cool completely in pan on rack.
• Invert onto rack and remove paper.
• Cut into 16 squares.
• Freeze brownies until solid, but not solid, about 2 hours.
• Line bottom of 8-inch square pan with waxed paper; freeze about 15 minutes.
• Soften sherbet in refrigerator until spreadable; smooth into prepared pan.
• Freeze until firm, about 15 minutes.
• Soften 1 cup ice cream in refrigerator until spreadable.
• Smooth over sherbet and freeze until firm.
• Cut each of the brownies into 2 layers.
• Cover ice cream with half of brownies, arranging around sides first, then filling in center.
• Press into ice cream to even top.
• Freeze until firm, about 15 minutes.
• Soften remaining 1 1/2 cups ice cream in refrigerator;spread over brownies.
• Freeze 15 minutes.
• Cover ice cream with remaining brownies, smooth sides up, arranging around the sides first, then filling in the center.
• Press into ice cream to even top.
• Cover and freeze for 8 hours or overnight.
• Run knife around edge of dessert and invert onto platter; peel off parchment paper.
• Return to freezer.
• For Topping.
• Whip cream with sugar and vanilla until peaks form.
• Spoon in a pastry bag fitted with a medium star tip.
• Pipe mixture in ruffles over sides of cake.
• Pipe rosettes on top.
• Place a raspberry atop each rosette.
• Serve with additional berries.

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line two 9 inch round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter as 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.
• 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 and remove foil.
• Place on serving plates.
• Cut each dessert into 8 wedges.
• Drizzle each wedge with hot fudge topping.
• Decorate with candy sprinkles and maraschino cherries.
• Store covered in freezer.

HOT FUDGE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, 2 tablespoons cocoa powder, and baking powder together in a bowl. Add milk, oil, and vanilla extract; mix thoroughly. Pour batter into an ungreased 9-inch baking pan. Sprinkle brown sugar and 1/4 cup cocoa powder on top. Pour hot water on top immediately before baking.
• Bake in the preheated oven until a cake layer forms on top and springs back when lightly pressed, 30 to 40 minutes.