Raspberry Brownie Ice Cream Cake Recipe

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Raspberry Brownie Ice Cream Cake
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Ingredients
16
Count
Nutrition
331
Calories
Total time
64
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 330.59 Kcal (1384 kJ)
Calories from fat 168.85 Kcal
% Daily Value*
Total Fat 18.76g 29%
Cholesterol 66.77mg 22%
Sodium 77.4mg 3%
Potassium 196.31mg 4%
Total Carbs 37.52g 13%
Sugars 30.08g 120%
Dietary Fiber 1.33g 5%
Protein 5.28g 11%
Vitamin C 1.3mg 2%
Iron 0.4mg 2%
Calcium 109.3mg 11%
Amount Per 100 g
Calories 223.59 Kcal (936 kJ)
Calories from fat 114.2 Kcal
% Daily Value*
Total Fat 12.69g 29%
Cholesterol 45.16mg 22%
Sodium 52.35mg 3%
Potassium 132.77mg 4%
Total Carbs 25.38g 13%
Sugars 20.34g 120%
Dietary Fiber 0.9g 5%
Protein 3.57g 11%
Vitamin C 0.9mg 2%
Iron 0.3mg 2%
Calcium 73.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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