Raspberry Mocha Ice Cream Brownie Cake
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.
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
1 1/2 fat, 1 other carbohydrate, 1 starch