ICE CREAM AND CAKE RECIPES

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BROWNIE ICE CREAM CAKE RECIPE | ALLRECIPES



Brownie Ice Cream Cake Recipe | Allrecipes image

There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake.

Provided by LIAGIBA

Categories     Ice Cream Cake

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 9-inch cake

Number Of Ingredients 8

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
1 quart mint chocolate chip ice cream, or as needed
1 (14 ounce) can sweetened condensed milk
½ cup semi-sweet chocolate chips
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  • Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
  • Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
  • After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
  • Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

Nutrition Facts : Calories 1033.8 calories, CarbohydrateContent 117.8 g, CholesterolContent 157.6 mg, FatContent 59.6 g, FiberContent 3.8 g, ProteinContent 14 g, SaturatedFatContent 25.8 g, SodiumContent 362.7 mg, SugarContent 60.8 g

STRAWBERRY ICE CREAM CAKE RECIPE - REAL SIMPLE



Strawberry Ice Cream Cake Recipe - Real Simple image

Provided by Sara Quessenberry

Total Time 2 hours 15 minutes

Yield Serves 8

Number Of Ingredients 3

2 pints vanilla ice cream
20 small strawberries, hulled and cut into small pieces (2 1/2 cups)
½ cup heavy cream

Steps:

  • Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.
  • Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
  • Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges.

Nutrition Facts : Calories 190 calories, CarbohydrateContent 17 g, CholesterolContent 49 mg, FatContent 13 g, FiberContent 1 g, ProteinContent 3 mg, SaturatedFatContent 8 g, SodiumContent 59 mg

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