Cherry Chocolate Ice Cream Cake – a delicious recipe with brownie mix, vanilla, preserves, cocktail cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare brownie mix according to package directions for cake-like method; pour into prepared pan. On wire rack, cool completely.
2
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(R) Cherry Vanilla Ice Cream; repeat, then top with remaining brownie. Press gently to form even layers. Wrap cake tightly in foil, then freeze 4 hours or overnight.
3
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 preserves. Garnish with cherries. Serve immediately.
4
Preheat oven to 350u00b0. Line 13 x 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
108
kcal
Calories
5
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 20 ounces brownie mix, 1 1/2 quarts ice cream cherry vanilla, slightly softened, 1/2 cup preserves, cocktail cherries optional.
Yes, Cherry Chocolate Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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