Ingredients Jump to Instructions ↓

  1. Brownie layers: 1/4 c Unsweetened cocoa powder

  2. 3 tb Water

  3. 1 lg Egg

  4. 1 ts Vanilla

  5. 1/2 c Butter or margarine

  6. 1 c Sugar

  7. 1 1/3 c Flour

  8. 6 c Vanilla ice cream; softened

  9. Garnish: Whipped cream Raspberries Heath bars; crushed

  10. 8 inch circle on a piece of waxed paper, using a cake pan as a guide. Place on a stack of

  11. 6 more pieces waxed paper. Using the traced circle as a guide, cut through all pieces of paper, giving you

  12. 7 waxed paper rounds. Heat oven to

  13. 375 F. Have

  14. 2 cookie sheets and an

  15. 8 inch springform pan ready. Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth. In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on low speed, gradually add flour until well blended (batter will be very stiff). Spread the

  16. 7 rounds of waxed paper out on countertop. Drop a levely

  17. 1/3 cup batter in center of each round. Divide remaining

  18. 1/3 cup batter between rounds (about 2 teaspoons each). Moisten a cookie sheet with water. Place

  19. 2 waxed paper rounds on sheet (the water will stop them from slipping). Spread batter almost to edges of rounds. Bake

  20. 8 minutes or until surface looks dry and set but is slightly springy to the touch. (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack

  21. 3 minutes. Put layers on waxed paper on a wire rack. Let cool completely. Bake and cool remaining layers. Meanwhile, line springform pan with palstic wrap, letting enough wrap extend about sides of pan to cover top when filled. Peel waxed paper off cooled brownie layers. Place

  22. 1 layer in bottom of pan. Spread evenly with

  23. 1 cup ice

Instructions Jump to Ingredients ↑

  1. cream. Top with another brownie layer, then another cup ice cream. Repeat with 5 more brownie layer and hte ice cream, ending with a brownie layer on top. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month. To serve; Remove sides of pan and peel palstic wrap down from sides. Lift cake off plastic wrap onto serving plate. --


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