Try this Berry Patch Ice Cream Dessert recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325. Lightly grease 2 - 8 1/2 round baking pans; line bottom of each with waxed paper. Grease the waxed paper; set pans aside. Prepare brownie mix according to package direction; divide batter and spread into pans. Bake for 25 minutes. Cool for 10 minutes. Loosen edges, turn over, and carefully remove from pan. Peel off waxed paper. Cool. Wrap each in plastic wrap. Can store extra one in freezer in airtight container for 2 months. Store 1 using at room temp. Line 8 1 1/2 round pan with plastic wrap, allowing excess to extend over edges. In large mixing bowl stir ice cream to soften. Fold in 1 cup of berries. Spread ice cream in pan. Cover and freeze for 4-24 hours. To serve , place on brownie round on serving plate. Lift ice cream and plastic wrap from pan. Turn ice cream layer onto brownie; peel off plastic wrap. Top with remaining berries. Serve with chocolate topping. Let dessert stand for 15 minutes before serving.
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Serving Size: 1 Serving (1520g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4562 | ||
Calories from Fat: 1723 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.5g | 255 % | |
Saturated Fat 76.5g | 383 % | |
Monounsaturated Fat 58.8g | ||
Polyunsanturated Fat 43.8g | ||
Cholesterol 394.2mg | 121 % | |
Sodium 2606.6mg | 90 % | |
Potassium 3148.9mg | 83 % | |
Total Carbohydrate 689.2g | 203 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 682.9g | ||
Protein 56.3g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4562
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