Cherry Chocolate Ice Cream Cake

Breyers® Cherry Chocolate Ice Cream Cake

Cherry Chocolate Ice Cream Cake Recipe

Prep time

15 min

Freeze Time

4 h

Cook time

25 min


8 servings


  • 1 box (21.5 oz.) brownie mix
  • 1/2 container (1.5 qt.) Breyers® Cherry Vanilla, slightly softened
  • 1/2 cup cherry ice cream topping
  • cherries (optional)
  • Serving Size: 8

    Amount per: 1 serving

    • Calories 640
    • Calories from Fat 270
    • Total Fat 31g
    • Saturated Fat 7g
    • Trans Fat 0g
    • Cholesterol 65mg
    • Sodium 290mg
    • Total Carbs 118g
    • Dietary Fiber 3g
    • Sugars 17g
    • Protein 6g
    • Calcium 8%
    • Iron 10%
    • Vitamin C 0%
    • Vitamin A 4%


  • Preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.

  • Prepare brownie mix according to package directions for cake-like method; pour into prepared pan. On wire rack, cool completely.

  • 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.

  • 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.