Angie's Brownie Ice Cream Cake
By: Angie Zafereo
Published: Thursday, December 23, 2010 - 5:17am

Ingredients




1 box brownie mix any variety
8 cups of French or regular vanilla ice cream
1/2 cup warm fudge sauce
1 cup chopped walnuts
16 red maraschino cherries
1/2 cup warm caramel sauce

Preparation

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 and caramel topping. Decorate with cherries and walnuts. Store covered in freezer.

About


If you like brownies and ice cream, you will love this recipe.  I also like to add nuts to this recipe either walnuts or pecans.