Brownie Bottom Ice Cream Cake

Brownie Bottom Ice Cream Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box Brownie Mix, 15-18 oz (NOT Family Sized) made according to package directions in an 8x8 pan

  • cups chocolate frosting

  • 1.5

    qts Cookie Dough Ice Cream (or your favorite flavor)

  • 1

    cup heavy whipping cream

  • ¼

    cup granulated sugar

  • sprinkles to garnish

Directions

Spray an 8x8 or 11x7 deep-dish baking dish with cooking spray. Sides need to come up at least 3 inches to leave room for the ice cream and whipped cream layer. Bake brownies according to package directions. Let cool completely before moving on to next step. Spread chocolate frosting onto cooled brownies. Place frosted brownies in refrigerator. Now remove ice cream from freezer and allow to soften for about 30 minutes. Remove brownies from refrigerator and top with ice cream, spreading evenly. Cover and place in freezer for at least 3 hours. Before serving prepare your whipped cream. Place heavy whipping cream in bowl of stand mixer fitted with the whisk attachment and add in granulated sugar. Beat cream on high speed for about 2 minutes until it becomes thick. Spread onto ice cream cake and serve immediately. Notes store air-tight in freezer for up to 2 weeks. Allow to soften 10-15 minutes before serving if frozen solid.


Nutrition

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