Berry-Topped Brownie Ice Cream Cake Recipe
1 package (19 to 21 oz.) fudge brownie mix
2 1/2 cups Breyers All Natural Vanilla Ice Cream,
softened
2 1/2 cups Breyers All Natural Chocolate Ice Cream,
softened
3 cups sliced strawberries
3/4 cup chocolate-flavored syrup
For brownies, line 9-inch square baking pan with foil;
spray with cooking spray. Prepare brownie mix
according to package directions.
Cool completely in pan on wire rack. Lift foil by
edges and transfer brownie to rack. Place cutting
board on top; flip so brownie is foil side up on
board. Peel off foil; discard.
Using sharp knife, trim edges; cut brownie in half.
To assemble, place one brownie half on sheet of foil;
spread with vanilla ice cream. Top with second brownie
half; spread with chocolate ice cream. Wrap tightly;
freeze until firm.
To serve, remove cake from freezer; let stand 5
minutes. Cut into pieces; transfer to plates. Top with
berries; drizzle with chocolate syrup.
Variation:
Substitute raspberries or mixed berries for strawberries.
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