Hot Berries 'n' Brownie Ice Cream Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Allene Bary-Cooper, Wichita Falls, Texas writes, âThis 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!â Ingredients:
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 |
berry sauce: |
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 |
Directions:
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.
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