Cherry Chocolate Ice Cream Cake
Indulge in the perfect blend of Breyer’s Cherry Vanilla and rich chocolate in this ice cream cake recipe, a delightful treat for any occasion.
Calories
640 (1 serving)
Calories from Fat
270 (1 serving)
Total Fat
31g (1 serving)
Saturated Fat
7g (1 serving)
Cholesterol
65mg (1 serving)
Sodium
290mg (1 serving)
Total Carbs
118g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
17g (1 serving)
Protein
6g (1 serving)
Calcium
8% (1 serving)
Iron
10% (1 serving)
Vitamin A
4% (1 serving)
- 1 box (21.5 oz.) brownie mix
- 1/2 container (1.5 qt.) Breyers® Cherry Vanilla, slightly softened
- 1/2 cup cherry ice cream topping
- cherries (optional)
Directions
Print1. Preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
2. Prepare brownie mix according to package directions for cake-like method; pour into prepared pan. On wire rack, cool completely.
3. Lift brownie from pan using foil; remove foil, then cut brownie crosswise into 3 equal sections. On 18 x 24-inch piece heavy-duty aluminum foil, top 1 brownie section with 1/2 of the Breyers® Cherry Vanilla; repeat, then top with remaining brownie. Press gently to form even layers. Wrap cake tightly in foil, then freeze 4 hours or overnight.
4. To serve, let cake stand 10 minutes, then cut crosswise into 8 equal slices. Cut each slice diagonally in half, then stand on dessert plates and drizzle with cherry ice cream topping. Garnish with cherries. Serve immediately.
