7 Layer Brownie Ice Cream Cake Recipe

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7 Layer Brownie Ice Cream Cake
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Ingredients
11
Count
Nutrition
469
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
  2. Place on a stack of 6 more pieces waxed paper.
  3. Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
  4. Heat oven to 375 degrees F.
  5. Have 2 cookie sheets and an 8-inch spring form pan ready.
  6. Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
  7. In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
  8. Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
  9. Spread the 7 rounds of waxed paper out on countertop.
  10. Drop a level 1/3-cup batter in center of each round.
  11. Divide remaining 1/3-cup batter between rounds (about 2 t each).
  12. Moisten a cookie sheet with water.
  13. Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
  14. Spread batter almost to edges of rounds.
  15. Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
  16. (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
  17. Put layers on waxed paper on a wire rack.
  18. Let cool completely.
  19. Bake and cool remaining layers.
  20. Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
  21. Peel waxed paper off cooled brownie layers.
  22. Place 1 layer in bottom of pan.
  23. Spread evenly with 1-cup ice cream.
  24. Top with another brownie layer, then another cup ice cream.
  25. Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
  26. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
  27. To serve: Remove sides of pan and peel plastic wrap down from sides.
  28. Lift cake off plastic wrap onto serving plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 469.17 Kcal (1964 kJ)
Calories from fat 224.11 Kcal
% Daily Value*
Total Fat 24.9g 38%
Cholesterol 88.35mg 29%
Sodium 472.54mg 20%
Potassium 305.6mg 7%
Total Carbs 56.09g 19%
Sugars 34.72g 139%
Dietary Fiber 3.61g 14%
Protein 7.86g 16%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 209.2mg 21%
Amount Per 100 g
Calories 267.73 Kcal (1121 kJ)
Calories from fat 127.89 Kcal
% Daily Value*
Total Fat 14.21g 38%
Cholesterol 50.42mg 29%
Sodium 269.65mg 20%
Potassium 174.39mg 7%
Total Carbs 32.01g 19%
Sugars 19.82g 139%
Dietary Fiber 2.06g 14%
Protein 4.49g 16%
Vitamin C 0.7mg 2%
Vitamin A 0.1mg 3%
Iron 0.8mg 8%
Calcium 119.4mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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