brownie ice cream cake
directions
1. Heat oven to 350 degrees F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2. Make brownie mix as directed on box, using water, oil and eggs--except divide batter evenly between pans. Bake 22 to 26 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.
Ingredients
- 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)see savings
- Water, vegetable oil and eggs called for on brownie mix box
- 1/2 gallon (8 cups) vanilla ice cream, slightly softenedsee savings
- 1 cup hot fudge topping, warmed if desired
- 2 tablespoons Betty Crocker® Decorating Decors candy sprinkles
- 16 red maraschino cherries with stems, drained
- add ingredients to list
Preparation
Step 1
directions
1. Heat oven to 350 degrees F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2. Make brownie mix as directed on box, using water, oil and eggs--except divide batter evenly between pans. Bake 22 to 26 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.