Ingredients for Brownie Ice Cream Torte
- Betty Crocker Fudge Brownie Mix
- Vanilla Ice Cream
- Candy sprinkles (optional)
- Red Maraschino Cherries
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How to Make Brownie Ice Cream Torte
- Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with foil, ensuring the foil extends over the edges.
- Grease the bottoms of the foil-lined pans with shortening or cooking spray.
- Prepare one box (typically 15.25 oz) of brownie mix according to package directions, using the specified amounts of water, oil, and eggs.
- Divide the brownie batter evenly between the prepared pans.
- Bake for 22-26 minutes, or until a toothpick inserted 2 inches from the side comes out almost clean.
- Cool the brownies completely in the pans for about 1 hour.
- Once cooled, evenly spread 2 cups of slightly softened ice cream over the brownies in each pan.
- Freeze for at least 2 hours, or until the ice cream is firm.
- Carefully remove the tortes from the pans.
- Peel off the foil.
- Place the tortes on serving plates.
- Cut each torte into 8 wedges.
- Decorate with your favorite toppings: candy sprinkles, cherries, chocolate shavings, etc.
- Store covered in the freezer.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
134g
Fat
27g
Carbs
15g
