Brownie Ice Cream Cake
1 box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon (8 cups) vanilla ice cream, slightly softened
1 cup Hershey’s® hot fudge topping, warmed if desired
2 tablespoons Betty Crocker® Decorating Decors candy sprinkles
16 red maraschino cherries with stems, drained
1) Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2) Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3) Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4) Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
| Yield: | 16 servings | |||
| Prep Time: | 0 hr 25 mins | |||
| Cook Time: | 3 hr 20 mins | |||
| Ready In: | 3 hr 20 mins | |||
| Category: | Desserts | |||
| Main Ingredient: | Eggs | |||
| Cooking Method: | Baking |
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| Recipe Tags: | Brownie Ice Cream Cake | Brownie Ice Cream Cake Recipes | dessert | dessert recipes |
