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Brownie Ice Cream Torte

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By Betty Crocker Kitchens
Updated Mar 10, 2023
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Make this brownie torte, and it will be like having a brownie sundae ready and waiting in your freezer.

Brownie Ice Cream Torte

  • Prep Time 25 min
  • Total 3 hr 25 min
  • Servings 16
  • Ingredients 5
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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 vanilla ice cream, slightly softened
  • 2 tablespoons Betty Crocker™ pastel confetti
  • 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 of foil with shortening or cooking spray.
  • Step 
    2
    Make brownie batter as 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 until ice cream is firm.
  • Step 
    4
    Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

Nutrition

Nutrition Facts are not available for this recipe

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