Brownie Ice Cream Cake

Brownie Ice Cream Cake

Make a delicious fudgy and frosty ice cream cake. It's easy to make and a fraction of the cost of frozen desserts you buy in stores.

Prep Time

25

Minutes

Total Time

3:55

Hrs:Mins

Makes

16

servings

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
  1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
  2. Make 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.
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Set up a dessert bar with ice cream toppings and syrups as well as extras like fresh strawberries, sliced bananas, chopped nuts and candies.
Variation
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.
Substitution
Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 230mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 2g,
    • Sugars 41g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.