Ingredients
- 1 box brownie mix (18.3 oz), prepared as directed
- 2 pints ice cream (any flavors, slightly softened)
- 1 cup fudge sauce, warmed for serving
Instructions
- Bake the brownie mix in a 9×13-inch pan according to package instructions. Let cool completely.
- Cut two 6-inch circles from the cooled brownies using a cake ring or knife.
- Place one brownie round in a 6-inch springform pan. Spread one flavor of softened ice cream over it.
- Add the second brownie round on top, then spread the second flavor of ice cream over that. Smooth the top.
- Cover with plastic wrap and freeze for several hours until firm.
- Before serving, let the cake sit at room temp for 5–10 minutes. Remove from pan, drizzle with warm fudge sauce, and garnish as desired.
Notes
- Use a plastic-lined cake pan if you don’t have a springform pan.
- Dip a knife in hot water between cuts for cleaner slices.
- Customize with flavored ice creams, sauces, or mix-ins like cookie crumbles.
- Prep the cake 1–3 days in advance for best results.
- Store leftovers tightly wrapped in the freezer for up to one week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
