Raspberry Brownie Ice Cream Cake - cooking recipe

Ingredients

1 quart vanilla ice cream, softened
1 cup frozen raspberries
8 tbsp (1 stick) butter, chopped
7 oz semi-sweet chocolate, coarsely chopped
1/2 cup granulated sugar
2 None eggs, lightly beaten
1 1/2 cups flour
5 oz milk chocolate, chopped coarsely
None None Powdered sugar, for dusting

Preparation

Line a deep 9-inch round cake pan with plastic wrap, extending the wrap enough at the sides so it will cover the pan.
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.
Once firm, remove the ice cream from the pan, still wrapped in plastic and place on a tray. Return to the freezer.
Preheat the oven to 325\u00b0F. Grease the same cake pan and line the bottom and side with parchment paper.
Stir the butter, semi-sweet chocolate and sugar in a medium saucepan on low heat until smooth. Cool for 10 mins.
Stir the egg, sifted flour and milk chocolate into the chocolate mixture. Spread into the prepared pan.
Bake for about 30 mins. Cool completely in pan on a wire rack.
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.