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    You are in: Home / Recipes / 7 Layer Brownie Ice Cream Cake Recipe
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    7 Layer Brownie Ice Cream Cake

    Average Rating:

    4 Total Reviews

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    • on March 30, 2003

      I chose this recipe for the birthday of a very special man to me. As I was doing it, I kept thinking it would never work. It was hard to get the wax off, but I juat kept going at it. The brownies looked over done and crumbled, but I just pieced them together. I changed it a little by making some chocolate icing and icing it and putting fresh cut strawberries on top before I froze it. Bottom line it took a couple of hours, but was well worth it. It was quite a rave. The only thing I would do differently is that I would double the brownie recipe and put a 2/3 cup on each wax page. I think that would make it easier to take the wax off. Overall I kept thinking this is never going to turn out right. It looks ugly, the brownie looks burnt, but after ti froze it came out perfection. Great recipe and great directions.

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    • on November 27, 2006

      Wish this had turned out to my liking, but it really didn't. Per her request for an ice cream cake, I made this for my daughter's birthday. The brownie layers were dry and had an "off" flavor. They were also difficult to spread on the waxed paper and use in the spring form pan. A lot of work for a midiocre result.

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    • on January 21, 2003

      I am glad you and she both liked it. :) Thanks for the review and the most wonderful comments. Take care. *hugs*

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    • on January 20, 2003

      Yum Yum Yummy! You made our day with this recipe! I made this this afternoon for a girl named "Abi" who turned seven today as a "gift" cake for her birthday! I have to tell you what I did.. I was really short on time. Here's what I did...I beat an egg in a bowl until it was light and fluffy and then added 3 tbsps. water and continued to beat it till it was really light and fluffy. Thereafter, I added in the sugar and creamed it well. Then, added in the cocoa powder(I used Hintz Dutch Processed Cocoa powder), flour and margarine(as a substitute for butter). Last of all, I added in the vanilla essence and mixed everything well. The batter was very stiff. I had an idea at this stage. I added in 3 cups of vanilla ice cream(softened) into the batter and mixed it in real nicely..wowww, the beautiful brown colour that emerged was really awesome! Then, I poured this mixture into a greased cake tin and baked it in my AMC Dutch Oven for 1 hour 30 minutes. I must tell you that my house smelt like a gourmet bakery particularly in the last 15 minutes while this cake was baking. (On the stove was this cake being baked and in my oven were Apple muffins(by chef Dayla)! My house smelt "mmmmmmmmmmmmmm" :) So I say, it wouldn't be wrong to call this 'potpourri cake' for the lovely smell of this cake during the last few minutes of its baking. LOL. I had quite a shocking surprise when I opened the lid of the AMC Dutch oven. I saw that the huge quantity of cake had shrunk to quarter its size(I have no idea what happened) and in the process, the steam of the lid condensed upon my left thumb leaving it red and burnt. That's ok, Burnol did the trick, I'm fine:) Once the cake was ready(the toothpick inserted in the middle of the cake came out with a few crumbs clinging to it), I removed it onto a plate and poured 2 cups of softened and partially melted vanilla ice-cream over the cake and let it run down the sides of the cake. MMMMMMM:) M for mmmm and M also for messy. LOL. But Y for yummy! Whatever I'd made tasted yummy(okie, confession- I tasted a few crumbs from the cake tin that remained in it while it was removed with some ice-cream). Then, after this, I put the cake into my freezer and let it sit there for 2 hours before I packed it up in clingfilm wrap and aluminium foil and sent it off to the girl whose birthday it was today. At 10:10pm, I got a phone call from her saying that she was very happy on me and I have made her day with the cake and muffins. Oh and to get her all excited, I named this cake "Chocolate Snowball Cake". She was soooo excited on the phone, you had to hear the happiness in her voice, O My!:) You can bet I'll have to make this for the 30th(the day she's celebrating her birthday and I'm not allowed to enter her house without cake and muffins and dessert). LOL. Thanks For A Yummy Cake and a Great Day for my family and our friends; in particular, for Abi:)

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    Nutritional Facts for 7 Layer Brownie Ice Cream Cake

    Serving Size: 1 (117 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 338.7
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 10.0 g
    Cholesterol 69.6 mg
    Sodium 118.6 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 1.4 g
    Sugars 32.0 g
    Protein 4.9 g

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