When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Delicious and Healthy Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake made with Raspberry and Vanilla Ice Sherbet

One of my favorite things about summer is ice cream. I eat ice cream all year round, but I think its especially refreshing in the summer. Sometimes ice cream just isn't enough to satisfy though. Now, gooey brownies and ice cream paired with raspberry sorbet is what I call a summer cool down treat.

In 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 onto 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 into 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 freezer. Stir the sorbet to spreading consistency and cover the wax paper with it. Sorbet may slide around a little, but it's easy to adjust 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 into freezer for 10 minutes.

Take 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 into fridge. When the ice cream is spreadable, cover the sorbet with a layer of ice cream. Return the pan to the freezer while preparing step 5.

Take the brownies out of the freezer. Take pan out of the freezer and place half the brownies onto 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 brownie cake right away. Brownie ice cream cake 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.
Brownie Ice Cream Cake cut for Serving

Other good chocolate brownie recipes found at DeerLake Cookies.

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68 to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!