Brownie Sundae Ice Cream Cake Recipes

BROWNIE ICE CREAM CAKE

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.

HOMEMADE BROWNIE SUNDAES

Steps:

• In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.

BROWNIE SUNDAE ICE CREAM CAKE

Steps:

• Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
• In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
• Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
• Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
• Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.