Thursday, November 12, 2009

Brownie Ice Cream Cake

Difficulty: *

Ingredients:
1 box Supreme Brownie mix with chocolate syrup pouch
Water, vegetable oil and eggs per brownie mix instructions
1/2 gallon vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed
2 tablespoons candy sprinkles
16 red marashino cheeries with stems, drained

1. Heat oven to 350 degrees. Line two 9-inch round cake pans with foil. Spray bottoms with cooking spray.

2. Make brownies as directed on box, except divide batter evenly between the pans. Bake 22 to 26 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from the 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 plate. Cut each dessert into 8 wedges. Drizzle each piece with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Tips: Set up a dessert bar with ice cream toppings and syrups and extras such as strawberries, sliced bananas, nuts, candies. Let guests build their own desserts. Also, you can use your favorite favor of ice cream or a combination of ice creams to make it more flavorable.

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