Raspberry Mocha Ice Cream Brownie Cake

Raspberry Mocha Ice Cream Brownie Cake

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From: Diabetic Living Magazine

Who doesn't love a homemade ice cream cake? This dessert recipe is simple to make and so beautiful your guests won't believe you made it yourself. A chocolate brownie crust layered with mocha ice cream and topped with raspberry sauce, fresh raspberries, and chocolate syrup—it's so thick we recommend serving it with a long cake knife, a chef's knife, or a bread knife.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (12 ounce) package sugar-free brownie mix
  • 2 egg whites
  • ⅓ cup canola oil
  • 3 tablespoons water
  • 2 cups chocolate or vanilla no-sugar-added ice cream
  • 4 teaspoons instant coffee crystals
  • 1½ cups frozen unsweetened raspberries, thawed
  • 3 tablespoons granulated sugar or sugar substitute (see Tip) equivalent to 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar-free chocolate-flavor syrup (optional)
  • 12 fresh raspberries (optional)


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray; set aside. Combine brownie mix, egg whites, oil, and the water in a medium bowl according to package directions. Spoon batter into the prepared pan. Bake about 26 minutes or until a wooden pick inserted 2 inches from the edge comes out clean. Cool in the pan on a wire rack. Place the pan in the freezer and freeze the brownie for 2 hours.
  2. Place ice cream in a chilled medium bowl. Working quickly, stir the ice cream to soften; fold in coffee crystals. Spread the ice cream evenly over the brownie. Cover with plastic wrap. Freeze for at least 8 hours or until very firm.
  3. For raspberry sauce, combine the thawed berries, sugar (if using), and cornstarch in a small saucepan. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Transfer to a small bowl; stir in sugar substitute, if using. Cool. Cover and chill until ready to use.
  4. To serve, remove sides of the springform pan. Cut the ice cream-topped brownie into 12 wedges. Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.
  • Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 187 calories, 30 g carb., 2 g sugar.
  • Equipment: 9-inch springform pan

Nutrition information

  • Serving size: 1 serving
  • Per serving: 198 calories; 10 g fat(1 g sat); 4 g fiber; 33 g carbohydrates; 3 g protein; 3 mg cholesterol; 5 g sugars; 118 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

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