BROWNIE ICE CREAM CAKE

Brownie Ice Cream Cake image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h55m

Yield 16

Number Of Ingredients 6

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

Steps:

Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
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.
Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
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 Facts : Calories 380, Carbohydrate 56 g, Cholesterol 40 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 41 g, TransFat 0 g