Brownie-Bottomed Ice Cream Cake + More Frozen Dessert Recipes
Brownie-Bottomed Ice Cream Cake
1/9th of pan: 187 calories, 3.5g total fat (1.5g sat fat), 308mg sodium, 38.5g carbs, 4g fiber, 19g sugars, 5.5g protein
Freestyle™ SmartPoints® value 8*
Prep:
5 minutes
Cook:
20 minutes
Cool: 1 1/2 hours Freeze: 3 hours
Ingredients:
1 3/4 cups moist-style devil’s food cake mix (about 1/2 box)
1 cup canned pure pumpkin
1 1/2 pints light vanilla ice cream with about 300 calories per pint (like the kind by Enlightened)
2 tbsp. rainbow sprinkles
Directions:
Preheat oven to 400 degrees. Spray an 8” X 8” baking pan with nonstick spray.
In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top. Bake until a toothpick inserted into the center comes out clean, 18 - 20 minutes.
Let cool completely, about 1 1/2 hours. When about 30 minutes remain, remove ice cream from the freezer and allow to soften.
Spread ice cream over brownie layer, and top with sprinkles. Freeze until ice cream is firm, about 3 hours.
MAKES 9 SERVINGS
Chew on this:
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.
