Cherry Chocolate Ice Cream Cake

Cherry Chocolate Ice Cream Cake

Preparation Time15 mins Cooking Time25 mins Makes 8 servings
Nutritional Information

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)

Ingredients List
  1. 1 box (21.5 oz.) brownie mix
  2. 1/2 container (1.5 qt.) Breyers® Cherry Vanilla, slightly softened
  3. 1/2 cup cherry ice cream topping
  4. cherries (optional)

Directions

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1. 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.