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Brownie Ice Cream Cake

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  • Prep 25 min
  • Total 3 hr 55 min
  • Servings 16
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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.
Updated Mar 10, 2023
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Set up a dessert bar with ice cream toppings and syrups as well as extras like fresh strawberries, sliced bananas, chopped nuts and candies.
  • tip 2
    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.
  • tip 3
    Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.


Nutrition Facts are not available for this recipe
  • Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
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