Brownie Cherry Ice Cream

 

1

box (1 lb 3.8 oz) fudge brownie mix

1/2

cup vegetable oil

1/4

cup water

1

teaspoon almond extract

2

eggs

4

cups vanilla ice cream, slightly softened

1

bag frozen dark sweet cherries, halved

1/3

cup chocolate-flavor syrup

• 1 Heat oven to 350ºF. Grease 13x9-inch pan with shortening. In large bowl, stir brownie mix, oil, water, almond extract and eggs with spoon until well blended. Pour batter into pan.
• 2 Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 3 In another large bowl, mix ice cream and cherries. Place heaping spoonfuls of ice cream mixture over brownies; lightly press with back of spoon to smooth. Freeze at least 1 hour before serving.
• 4 If too firm to cut, let stand at room temperature 10 minutes. Drizzle individual servings with syrup. Garnish with a mint leaf and a maraschino cherry, if desired. For easy cutting and serving, line the pan with nonstick foil before baking the brownies. When ready to serve, simply lift dessert out of the pan using foil.