Quick & Easy

Raspberry brownie ice-cream cake

raspberry brownie ice-cream cake

Reimagine childish pleasures with this raspberry brownie ice-cream cake, it’s like an enormous ice-cream sandwich with raspberry studded ice-cream between two layers of rich chocolate brownie.

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1.Line a deep 23cm (9-inch) round cake pan with plastic wrap, extending wrap so it will cover pan.
2.Combine ice-cream and raspberries in a medium bowl. Spoon ice-cream into pan; smooth surface. Fold plastic wrap over to enclose ice-cream. Freeze 3 hours or until firm.
3.Once firm, remove ice-cream from pan, still wrapped in plastic; place on tray. Return to freezer.
4.Preheat oven to 160ºC/1325ºF.
5.Grease same cake pan; line base and side with baking paper
6.Stir butter, dark chocolate and sugar in a medium saucepan over low heat until smooth. Cool 10 minutes
7.Stir egg, sifted flour and milk chocolate into chocolate mixture. Spread mixture into pan.
8.Bake about 30 minutes; cool brownie in pan
9.Split brownie in half. Sandwich ice-cream cake between brownie rounds; dust with sifted icing sugar and serve immediately. Top with fresh raspberries, if you like

Assemble cake just before serving. Icecream can be made a week ahead. Brownie can be made 2 days ahead


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