Hot Berries ‘n’ Brownie Ice Cream Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Source:

Ingredients for - Hot Berries ‘n’ Brownie Ice Cream Cake

1. 1 package fudge brownie mix (13-inch x 9-inch pan size) -
2. 1/4 cup water -
3. 1/4 cup unsweetened applesauce -
4. 1/4 cup canola oil -
5. 2 eggs -
6. 1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened -
7. BERRY SAUCE: -
8. 2 tablespoons butter -
9. 1/3 cup sugar -
10. 1/4 cup honey -
11. 2 tablespoons lime juice -
12. 1 tablespoon balsamic vinegar -
13. 1 teaspoon ground cinnamon -
14. 1/4 to 1/2 teaspoon cayenne pepper -
15. 1 quart fresh strawberries, hulled and sliced -
16. 2 cups fresh blueberries -
17. 2 cups fresh raspberries -

How to cook deliciously - Hot Berries ‘n’ Brownie Ice Cream Cake

1. Stage

Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.

2. Stage

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. Stage

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.