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
BLACK AND WHITE BROWNIE ICE CREAM CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 7h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
- In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
- Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
- To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.
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.
BROWNIE SUNDAE ICE CREAM CAKE
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla and strawberry -- are used as the fillings, along with crunchy peanut butter and crushed raspberries. Everything is layered in a loaf pan before freezing, slicing, and serving -- with whipped cream, sugared peanuts, and cherries on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
- In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
- Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
- Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
- Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.
BROWNIE ICE CREAM CAKE
Make and share this Brownie Ice Cream Cake recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 4h25m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 418.2, Fat 19.4, SaturatedFat 6.9, Cholesterol 40.9, Sodium 236.6, Carbohydrate 58.3, Fiber 1.1, Sugar 22.6, Protein 5.1
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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