Prep Time: 30 min.
Bake Time: 25 min
Freeze Time: 4 to 24 hours
Stand: 15 minutes
Ingredients:
1 (19 to 22 ounce) package fudge
brownie mix
1 quart vanilla ice cream
2-1/2 cups fresh or frozen berries
(raspberries, blueberries, and
/or halved strawberries)
1/2 cup chocolate ice cream topping or
raspberry syrup
Step 1. Preheat oven to 325 degrees. Lightly grease 2 (8 x 1-1/2-inch) round cake pans; line bottom of each cake pan with waxed paper. Grease waxed paper; set pans aside. Prepare brownie mix according to package directions; divide batter evenly between pans.
Step 2. Bake in the preheated oven for 25 minutes. Cool in pans on wire racks for 10-minutes. Loosen edges, invert and carefully remove brownie rounds from pans. Peel off waxed paper. Cool completely on wire racks. Wrap each of the brownie rounds in plastic wrap. Place 1 of the brownie rounds in an airtight freezer container and freeze for up to 2 months (use this layer to make another Berry Patch Ice Cream Dessert.) Store remaining brownie round at room temperature for several hours or overnight while berry-ice cream layer is being frozen.
Step 3. For berry-ice cream layer, line an 8 x 1-1/2-inch round cake pan with plastic wrap, allowing excess to extend over edge; set aside. In a large bowl use a wooden spoon to stir ice cream just until softened. Carefully fold in 1 cup of the berries. Spread berry-ice ream mixture evenly in prepared pan. Cover and freeze for at least 4-hours or up to 24 hours.
Step 4. To serve, place the brownie round on a serving plate. Lift berry-ice cream layer and plastic wrap from pan. Invert berry-ice cream layer onto brownie; peel off plastic wrap. Top with the remaining 1-1/2 cups berries. Drizzle with ice cream topping. Let stand for 15-minutes before serving.
Yields: 10 servings
Enjoy:
Bake Time: 25 min
Freeze Time: 4 to 24 hours
Stand: 15 minutes
Ingredients:
1 (19 to 22 ounce) package fudge
brownie mix
1 quart vanilla ice cream
2-1/2 cups fresh or frozen berries
(raspberries, blueberries, and
/or halved strawberries)
1/2 cup chocolate ice cream topping or
raspberry syrup
Step 1. Preheat oven to 325 degrees. Lightly grease 2 (8 x 1-1/2-inch) round cake pans; line bottom of each cake pan with waxed paper. Grease waxed paper; set pans aside. Prepare brownie mix according to package directions; divide batter evenly between pans.
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Step 2. Bake in the preheated oven for 25 minutes. Cool in pans on wire racks for 10-minutes. Loosen edges, invert and carefully remove brownie rounds from pans. Peel off waxed paper. Cool completely on wire racks. Wrap each of the brownie rounds in plastic wrap. Place 1 of the brownie rounds in an airtight freezer container and freeze for up to 2 months (use this layer to make another Berry Patch Ice Cream Dessert.) Store remaining brownie round at room temperature for several hours or overnight while berry-ice cream layer is being frozen.
Step 3. For berry-ice cream layer, line an 8 x 1-1/2-inch round cake pan with plastic wrap, allowing excess to extend over edge; set aside. In a large bowl use a wooden spoon to stir ice cream just until softened. Carefully fold in 1 cup of the berries. Spread berry-ice ream mixture evenly in prepared pan. Cover and freeze for at least 4-hours or up to 24 hours.
Step 4. To serve, place the brownie round on a serving plate. Lift berry-ice cream layer and plastic wrap from pan. Invert berry-ice cream layer onto brownie; peel off plastic wrap. Top with the remaining 1-1/2 cups berries. Drizzle with ice cream topping. Let stand for 15-minutes before serving.
Yields: 10 servings
Enjoy: