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.

  • 1 hr cooking
  • Serves 12
  • Print


Raspberry brownie ice-cream cake
  • 1 litre (4 cups) vanilla ice-cream, softened ·
  • 150 gram (4½ ounces) frozen raspberries ·
  • 125 gram (4 ounces) butter, chopped coarsely ·
  • 200 gram (6½ ounces) dark (semi-sweet) chocolate, chopped coarsely ·
  • 1/2 cup (110g) caster (superfine) sugar ·
  • 2 eggs, beaten lightly ·
  • 1 1/4 cup (185g) plain (all-purpose) flour ·
  • 150 gram (4½ ounces) milk chocolate, chopped coarsely
  • icing (confectioners') sugar, for dusting


Raspberry brownie ice-cream cake
  • 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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