BROWNIE ICE CREAM CAKE
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup flour
1 pint good quality
or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries
Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
Microwave the chocolate & water in a medium bowl on HIGH for 50 seconds; repeat
at 10 second intervals until chocolate is melted & smooth. Scrape the mixture
into a medium bowl. Add butter & beat with mixer on medium speed until smooth &
glossy. Beat in the 1/2 cup sugar, then the eggs. Scrape down the side of bowl &
beat in vanilla extract, baking powder & baking soda. Reduce mixer speed to low
& beat in flour just until blended. Spread evenly in the prepared pie plate.
Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out
with moist not wet crumbs sticking to it.
Place on a wire rack & when
enough to handle, about 15 minutes, hold pie
plate still & gently rotate brownie with your thumbs until it loosens from pie
plate. (this makes serving easier) With a metal spoon, scoop soft brownie
mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped
out brownie, place in center of pie plate, wrap pie & freeze at least 1 hour or
up to 1 month. Remove scooped out brownie. Spread
ice cream over bottom
of pie shell Sprinkle with about half the scooped out brownie. Cover & freeze
until firm, at least 1 hour. Spread with chocolate ice cream. Cover & freeze at
least 3 hours or up to 1 week.
About 1 hour before serving, beat heavy cream with remaining BROWNIE ICE CREAM CAKE
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup flour
1 pint good quality
or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries
Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
Microwave the chocolate & water in a medium bowl on HIGH for 50 seconds; repeat
at 10 second intervals until chocolate is melted & smooth. Scrape the mixture
into a medium bowl. Add butter & beat with mixer on medium speed until smooth &
glossy. Beat in the 1/2 cup sugar, then the eggs. Scrape down the side of bowl &
beat in vanilla extract, baking powder & baking soda. Reduce mixer speed to low
& beat in flour just until blended. Spread evenly in the prepared pie plate.
Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out
with moist not wet crumbs sticking to it.
Place on a wire rack & when
enough to handle, about 15 minutes, hold pie
plate still & gently rotate brownie with your thumbs until it loosens from pie
plate. (this makes serving easier) With a metal spoon, scoop soft brownie
mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped
out brownie, place in center of pie plate, wrap pie & freeze at least 1 hour or
up to 1 month. Remove scooped out brownie. Spread
ice cream over bottom
of pie shell Sprinkle with about half the scooped out brownie. Cover & freeze
until firm, at least 1 hour. Spread with chocolate ice cream. Cover & freeze at
least 3 hours or up to 1 week.
About 1 hour before serving, beat heavy cream with remaining
Brownie Ice Cream Cake
I'm not on the atkins diet yet either. 
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