Brownie Ice Cream Torte
Ingredients
- 1 box 1 lb 2.3 oz Betty Crocker fudge brownie mix
- Water vegetable oil and eggs called for on brownie mix box
- ½ gallon vanilla ice cream slightly softened
- 2 tablespoons pastel confetti
- 16 red maraschino cherries with stems drained
Instructions
- Heat oven to 350°F.
- Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
- Make 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.
- Spread slightly softened ice cream evenly over brownies.
- Freeze at least 2 hours or until ice cream is firm.
- Remove 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.
Notes / Tips / Wine Advice:
Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.
Nutritional Information
Calories: 370 kcal | Carbohydrates: 53 g | Protein: 5 g | Fat: 15 g | Fiber: 2 g
