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Brownie Ice Cream Cake

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By Betty Crocker Kitchens
Updated Mar 10, 2023
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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.

Brownie Ice Cream Cake

  • Prep Time 25 min
  • Total 3 hr 55 min
  • Servings 16
  • Ingredients 6
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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

  • Step 
    1
    Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
  • Step 
    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.
  • Step 
    3
    Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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