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Brownie Ice Cream Cake
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Prep Time:
25 minutes
Total Time:
3 hours 55 minutes
Indulge in a decadent homemade fudgy ice cream cake that's affordable and irresistible.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F. Place foil in 2 (9-inch) round cake pans and only grease the bottoms with shortening or cooking spray.
  • Prepare the brownie batter following the instructions on the box, then evenly divide the batter between the pans. Bake for 19 to 22 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Let the brownies cool completely in the pans for about 1 hour without removing them.
  • Evenly smother the soft ice cream on top of the brownies in the pans. Freeze for a minimum of 2 hours, or until the ice cream is beautifully firm.
  • Take the desserts out of the pans and remove the foil. Place them on serving plates, cut each into 8 wedges, drizzle with hot fudge topping, and garnish with candy sprinkles and cherries. Store covered in the freezer.

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