Brownie Ice Cream Torte
For a thicker brownie crust, use 2 (8-inch) round cake pans; bake for 24 to 26 minutes and top with 6 cups of softened ice cream.
Set up a dessert bar with ice cream toppings and syrups and extras such as fresh strawberries, sliced bananas, chopped nuts and candies. Let guests build their own desserts.
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- 1 box
- box betty crocker® fudge brownie mix water, vegetable oil and eggs called for on brownie mix box
- 1/2 c
- gallon vanilla ice cream, slightly softened
- 2 Tbsp
- pastel confetti candy sprinkles
- red maraschino cherries with stems, drained
1Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
2Make brownie batter as 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.
3Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
4Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.