I got this recipe out of a Family Fun magazine. I haven't tried it yet but it looks perfect for summer.

Ice Cream Brownie Layer Cake


1 pkg brownie mix , baked in two 8- or 9-inch cake pans
Cardboard disk with a 9-inch diameter, covered with aluminum foil
1 pint peppermint stick, pistachio, butter crunch, or black raspberry ice cream, slightly softened.
1/2 cup seedless raspberry preserves
3/4 cup finely chopped walnuts or chocolate cookie crumbs
1/3 cup confectioner's sugar

1. Place a 12 by 16 inch piece of aluminum foil on a flat working surface. Center the foil-covered cardboard disk on top of the aluminum foil covered surface. Then set one of the brownies layers on the disk. The brownies have to be completely cooled before you continue.

2. Remove the ice cream from the freezer and allow it to soften just until it is easy to scoop and spread ( about 15 minutes )

3. Use a rubber spatula to spread the ice cream on the brownie so that it comes nearly to the edge. Place the second brownie layer face-down on the ice cream. Gently press down to compact the cake.

4. Now wrap the aluminum foil around the cake, molding it to fit snugly against the sides and to cover the top. Set the wrapped cake in the freezer for at least 3 hours or until solid.

5. Unwrap the frozen cake and spread the sides with the raspberry preserves. Then, using the palm of your hand, press the chopped nuts or cookie crumbs into the jam.

6. Finally, top the finished cake with confectioner's sugar.

Serves 12 or more.