CHOCOLATE COFFEE ICE CREAM CAKE
My favorite "semi-homemade" dessert, requested often! All the elements are "store-bought" which makes it super-easy, but it looks impressive and tastes even better.
Provided by La Dilettante
Categories Frozen Desserts
Time 1h
Yield 16 squares, 16 serving(s)
Number Of Ingredients 3
Steps:
- Make one of the boxes of brownie mix according to directions, and spread into a 9" x 12" cake pan that has been lined with parchment and sprayed with non-stick spray. Bake until just done, but do not add the glaze topping packet. When cool, turn out onto a rectangular platter and put in freezer.
- In same pan, make a second batch of brownies. Cool thoroughly.
- Soften the ice cream and spread in a very thick layer (about 1" on first cake. Working quickly, flip the second cake on top and align.
- Empty both fudge glaze packets onto top of dessert, and sprinkle the hazelnuts on top. Return to freezer until ready to serve.
Nutrition Facts : Calories 402.6, Fat 16.5, SaturatedFat 4.3, Cholesterol 14.5, Sodium 212.7, Carbohydrate 59.1, Fiber 1.1, Sugar 39, Protein 5.5
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