Brownie Ice Cream Cake

This recipe comes from a Betty Crocker magazine. It’s my favorite kind of recipe, delicious and easy to make.

  • 1 box Betty Crocker fudge brownie mix
  • 1⁄2 gal vanilla ice cream, slightly softened
  • 1  cup hot fudge topping
  • 2  tablespoons decorator sprinkles

Heat oven to 350°. Line 2 9” round cake pans with foil, leaving about 2” of the foil overhanging sides of the pan; grease bottoms only with shortening or cooking spray. Make brownie batter as directed on the box, using water, oil and eggs. Divide batter evenly between pans. Bake 19-22 minutes, or until toothpick inserted 2” from side of pan comes out almost clean. Cool completely in pans, about 1 hr. Do not remove from pans. Spread ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm. Use foil to lift desserts from pans; remove foil. Cut each dessert into 8 wedges, decorating as desired. Store covered in freezer.


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