Ingredients Jump to Instructions ↓

  1. 2 8- or 9-inch cake pans Cardboard disk with a 9-inch diameter, covered with aluminum foil

  2. 1 pint peppermint stick, pistachio, butter crunch or black raspberry ice cream, slightly softened

  3. 1/2 cup seedless raspberry preserves

  4. 3/4 cup finely chopped walnuts or chocolate cookie crumbs

  5. 1/3 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Place a 12-by-16-inch piece of aluminum foil on a flat working surface. Center the foil-covered cardboard disk on top of the aluminum foil-covered surface. Then set one of the brownie layers on the disk. (Note: The brownies must be completely cooled before you continue.) Remove the ice cream from the freezer and allow it to soften just until it is easy to scoop and spread (about 15 minutes at room temperature). Use a rubber spatula to spread the ice cream on the brownie so that it comes nearly to the edge. Place the second brownie layer facedown on the ice cream. Gently press down to compact the cake. Now wrap the aluminum foil around the cake, molding it to fit snugly against the sides and to cover the top. Set the wrapped cake in the freezer for at least 3 hours, or until solid. Unwrap the frozen cake and spread the sides with the raspberry preserves. Then, using the palm of your hand, press the chopped nuts or cookie crumbs into the jam. Finally, top the finished cake with a sugary decoration. Cut out a few simple shapes from a sheet of paper to create a stencil. Unfold the sheet and set the stencil directly on the cake top. Sift a thin coating of confectioners' sugar over the cutout portions of the stencil. Then carefully lift off the paper. Serve the cake immediately. Or, return it to the freezer and then remove it about 15 to 20 minutes before serving. (It should be just soft enough to slice with a sharp knife, but the ice cream should not be melting.) You'll want to slice it thinly -- this dessert is rich. Serves 12 or more.


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