Cherry Chocolate Ice Cream Cake Recipe serves 8
PREP TIME 15 Minutes
COOK TIME 25 Minutes
FREEZE TIME 240 Minutes

Nutritional Facts

Serving Size per 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
Vitamin A 4 %
Vitamin C 0 %
Calcium 8 %
Iron 10 %

Cherry Chocolate Ice Cream Cake

INGREDIENTS

  • 1 box (21.5 oz.) brownie mix
  • 1/2 container (1.5 qt.) Breyers® Cherry Vanilla, slightly softened
  • 1/2 cup Breyers™ Real Fruit Cherry Topping, melted
  • cherries (optional)

INSTRUCTIONS

  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 Breyers™ Real Fruit Cherry Topping. Garnish with cherries. Serve immediately.

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