Brownie Ice Cream Cake Recipe

Hello, everybody! Today I’d like to share a delicious recipe from Betty Crocker. Here we go:

Ingredients:

#1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
#Water, vegetable oil and eggs called for on brownie mix box
#1/2 gallon (8 cups) vanilla ice cream, slightly softened
#1 cup hot fudge topping, warmed if desired
#2 tablespoons Betty Crocker® Decorating Decors candy sprinkles
#16 red maraschino cherries with stems, drained

Directions:

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 mix as directed on box, using water, oil and eggs—except divide batter evenly between pans. Bake 22 to 26 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.

Find more recipes at www.bettycrocker.com.

This post was submitted by our contributor, Betty Miller. She is the Founder of 100CafeStreet.com and 1HappyCorner.com. She currently writes about desserts and gift ideas.