Raspberry Brownie Ice Cream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 4mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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