Hot Berries ‘N’ Brownie Ice Cream Cake

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 1/4 cup water
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 eggs
• 1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened
• 2 tablespoons butter
• 1/3 cup sugar
• 1/4 cup honey
• 2 tablespoons lime juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 quart fresh strawberries, hulled and sliced
• 2 cups fresh blueberries
• 2 cups fresh raspberries

1. Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.
2. Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
3. Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

brownie mix, water, unsweetened applesauce, canola oil, eggs, vanilla ice cream, butter, sugar, honey, lime juice, balsamic vinegar, ground cinnamon, cayenne pepper, fresh strawberries, fresh blueberries, fresh raspberries

Taken from www.tasteofhome.com/recipes/hot-berries-n-brownie-ice-cream-cake/ (may not work)