Go Back
+ servings
Print

Rocky Road Brownie Ice Cream Cake

Rocky Road Brownie Ice Cream Cake
Servings 12
Calories 411kcal
Author Sandra

Ingredients

  • 2.25 quarts Rocky Road Ice Cream I used 1 1/2 containers of Breyers
  • 1 brownie mix I used Ghirardelli, prepared & baked in 8 or 9-inch spring form pan
  • 8 ounces Cool Whip or homemade whipped cream

Optional Toppings

  • Best Ever Fudge Sauce recipe below
  • peanuts
  • marshmallows

Instructions

  • Prepare brownie mix according to package directions, be sure to bake in a 8 or 9-inch spring form pan. You may also use a square or pie pan, just not as easy to remove.
  • Cool brownies, I quicken the process by sticking them in the fridge after sitting on the counter to cool for 10 minutes.
  • Once brownies are cool, remove ice cream from freezer, spread the ice cream over the chilled brownies. Making sure to smooth it out. It is easier if you let the ice cream sit on the counter for 5-10 minutes to let it soften just a bit.
  • After you have spread the ice cream over the brownies, cover with wax paper, making sure to stick the wax paper on the ice cream so that it doesn't fall off.
  • Set back in the freezer for 2-4 hours to fully set and harden.
  • Right before serving, make Best Ever Fudge Sauce Recipe. Trust me ,it is easy and totally worth it.
  • Remove cake from freezer, slice into servings, top with whipped cream, drizzle with hot fudge sauce and any additional toppings you desire: marshmallows or peanuts.
  • YUM! Eat up.

Nutrition

Calories: 411kcal | Carbohydrates: 54g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 148mg | Potassium: 462mg | Fiber: 2g | Sugar: 48g | Vitamin A: 770IU | Vitamin C: 1.2mg | Calcium: 214mg | Iron: 1.7mg