Raspberry Brownie Ice Cream Cake

1. 1

   Line a deep 9-inch round cake pan with plastic wrap, extending the wrap enough at the sides so it will cover the pan.

2. 2

   Combine the ice cream and raspberries in a medium bowl. Spoon the ice cream into the prepared pan and smooth the surface. Fold the plastic wrap over to enclose the ice cream. Freeze for 3 hours or until firm.

3. 3

   Once firm, remove the ice cream from the pan, still wrapped in plastic and place on a tray. Return to the freezer.

4. 4

   Preheat the oven to 325u00b0F. Grease the same cake pan and line the bottom and side with parchment paper.

5. 5

   Stir the butter, semi-sweet chocolate and sugar in a medium saucepan on low heat until smooth. Cool for 10 mins.

6. 6

   Stir the egg, sifted flour and milk chocolate into the chocolate mixture. Spread into the prepared pan.

7. 7

   Bake for about 30 mins. Cool completely in pan on a wire rack.

8. 8

   Split the brownie in half crosswise. Sandwich the raspberry ice cream between the brownie rounds. Dust with sifted powdered sugar and serve immediately. Top with fresh raspberries, if desired.

* Per serving · 4 servings · Values may vary.