Brownie Ice Cream Cake

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.

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

cup Hershey’s® hot fudge topping, warmed if desired

tablespoons Betty Crocker™ Decorating Decors candy sprinkles

red maraschino cherries with stems, drained

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 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.
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.

Source: Betty