Sherry's Brownie Sundae Ice Cream Cake - Kraft Recipes Top
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Sherry's Brownie Sundae Ice Cream Cake

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Make It

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  • Preheat oven to 350 degrees. Prepare brownie mix by package instructions for cake like brownies folding in almonds and cranberries. Divide batter between two greased 9 inch round cake pans and bake for 25 minutes. Freeze the brownies (approximately 45 minutes).
  • Increase the oven temperature to 425 degrees. Place one brownie layer in the bottom of a 9 inch springform pan. Spread with ice cream creating one layer vanilla and one strawberry. Freeze one hour.
  • Beat the egg whites and salt for 2 minutes until soft peaks form. Now, gradually add sugar while beating on high speed until stiff peaks form. Transfer the meringue into a pastry bag with a star tip and pipe onto remaining brownie layer. Bake for 4 minutes or until golden. Cool.
  • Remove frozen cake from the pan and top with the meringue topped brownie (meringue side up) and drizzle with candy melts, or dust with cocoa, or sprinkle with decorator’s sugar of desired.

Special Equipment Needed


If you don't have a pastry bag use a Ziploc sandwich bag and cut off the tip of one corner, then squeeze the meringue onto the cake through the opening making small peaks or mounds.

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