Source: Parents Magazine


Recipe Summary test

15 mins
4 hrs
25 mins
4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Lightly grease two 8 x 1-1/2-inch round baking pans; line bottom of each with waxed paper. Grease the waxed paper and set pans aside. Prepare brownie mix according to package directions; divide batter and spread into prepared pans.

  • Bake for 25 minutes. Cool in pan on wire rack for 10 minutes. Loosen edges, invert, and carefully remove brownie from pan. Peel off waxed paper. Cool completely. Wrap each of the brownies in plastic wrap. Place one of the brownie rounds in an airtight freezer container and freeze for up to 2 months. Store remaining brownie at room temperature for several hours or overnight while berry-ice cream layer is being frozen.

  • Line an 8 x 1-1/2-inch round pan with plastic wrap, allowing excess to extend over edges; set aside. In a large mixing bowl stir ice cream just to soften. Carefully fold in 1 cup of the berries. Spread berry-ice cream mixture evenly in prepared pan. Cover and freeze for 4 to 24 hours.

  • To serve, place one brownie round on serving plate. Lift ice cream and plastic wrap from pan. Invert ice cream layer onto brownie; peel off plastic wrap. Top with the remaining 1-1/2 cups of berries. Drizzle with chocolate topping or raspberry syrup. Let dessert stand for 15 minutes before serving to soften slightly.

Nutrition Facts

350 calories; fat 19g; cholesterol 58mg; saturated fat 8g; carbohydrates 44g; mono fat 6g; poly fat 3g; insoluble fiber 3g; sugars 30g; protein 4g; vitamin a 437.3IU; vitamin c 8.3mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.3mcg; sodium 141mg; potassium 174mg; calcium 80.8mg; iron 1.4mg.