Monday, 31 March 2014

Brownie Ice Cream Cake


Servings 25

Prep Time 3hr55 min

Total Time 16 min


box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
gallon (8 cups) vanilla ice cream, slightly softened
cup Hershey’s® hot fudge topping, warmed if desired
tablespoons Betty Crocker® Decorating Decors candy sprinkles
red maraschino cherries with stems, drained


  • 1Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
  • 2Make 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.
  • 3Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
  • 4Remove 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.

    Expert Tips

    Set up a dessert bar with ice cream toppings and syrups as well as extras like fresh strawberries, sliced bananas, chopped nuts and candies.
    For a thicker brownie crust, use 2 (8-inch) round cake pans; bake 24 to 26 minutes and top with 6 cups of softened ice cream.
    Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.

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