Cherry Chocolate Ice Cream Cake

Cherry Chocolate Ice Cream Cake

  • Recipe serves 8
  • PREP TIME 15 min
  • COOK TIME 25 min
  • FREEZE TIME 4 hr


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


  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.
Nutritional Facts

Nutritional Facts

Nutritional Facts
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 640
Calories from Fat 270
Total Fat 31 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 290 mg
Total Carbs 118 g
Dietary Fiber 3 g
Sugars 17 g
Protein 6 g
Calcium 8 %
Iron 10 %
Vitamin C 0 %
Vitamin A 4 %