Brownie Ice Cream Cake Recipe


In a two 8 or 9 inch cake pans, bake a batch of brownies - your favorite recipe or from a good mix.
Cool brownies completely and place on cookie sheet side by side and place in the freezer.

Using the same baking pan (or one the same size), cover the bottom with a piece of wax paper and put it in the freezer.

Have a pint of your favorite sorbet (we like lemon or raspberry) and a half gallon good quality vanilla ice cream softening in the refrigerator. Take the pan with wax paper out of the freezer. Stir the sorbet to spreading consistency and cover the wax paper with it. It may slide around a little, but it's easy to adjust it by grasping an edge of the paper. Make sure some of it gets on the edges of the bottom not covered by the paper; it will help to keep the subsequent layers stable. Put the pan back in the freezer for 10 minutes.

Take the vanilla ice cream out of the refrigerator and transfer about a pint to a bowl for stirring. Put the rest of the ice cream back in the frig. When the ice cream is spreadable, cover the sorbet with a layer of it and return the pan to the freezer while preparing step 5.

Take the brownies out of the freezer. Take the pan out of the freezer and place half the brownies on the ice cream. Put the pan back in the freezer.

Take the vanilla ice cream out of the refrigerator and transfer another pint into a bowl for stirring. When spreadable, cover the brownies from the freezer with the ice cream. Place the second layer of brownies over this layer of vanilla ice cream. If you like, you may cover the second layer of brownies with another layer of ice cream. It's a good idea to cover the top layer of ice cream with another piece of wax paper, especially if you don't plan to serve the cake right away. This may be served within half an hour or kept frozen for several days.
It is also easily adapted to different ice creams and frozen desserts.

Oven Temp ~        Baking Time ~ Pan Type ~ two 8 inch square or  9 inch round pans

 

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