Brownie Bottom Ice Cream Cake
Source of Recipe
This Brownie Bottom Ice Cream Cake is perfect for summer days or birthdays! Everyone will love it!
List of Ingredients
1 box Brownie Mix, 15-18 oz. (NOT Family Sized) made according to package directions in an 11x7 deep-dish pan
1-1/2 cups chocolate frosting
1.5 quarts Cookie Dough Ice Cream (or your favorite flavor)
1 (8 oz.) container Cool Whip
sprinkles to garnish
Spray an 11x7 deep-dish baking dish with cooking spray. Sides need to come up at least 3 inches to leave room for the ice cream and whipped cream layer.
Bake brownies according to package directions. Let cool completely before moving on to next step.
Spread chocolate frosting onto cooled brownies. Place frosted brownies in refrigerator.
Now remove ice cream from freezer and allow to soften for about 30 minutes.
Remove brownies from refrigerator and top with ice cream, spreading evenly. Cover and place in freezer for at least 3 hours.
Before serving spread Cool Whip onto ice cream cake and serve.
NOTE: Store air-tight in freezer for up to 2 weeks. Allow to soften 10-15 minutes before serving if frozen solid.