If you’re looking for a fun way to combine two favorites, the Brownie Ice Cream Torte is just the treat to satisfy your sweet tooth. The delightful dessert layers fudgy brownies with creamy ice cream, topped off with colorful sprinkles and cherries.
When making the Brownie Ice Cream Torte, feel free to swap the vanilla ice cream for your favorite flavor, such as chocolate or cookies and cream, to personalize it. For a nutty crunch, consider adding chopped nuts into the brownie batter. Always check for allergies, especially with maraschino cherries and any other toppings you may want to include, to ensure everyone can enjoy a slice of the dessert.
Ice Cream & Frozen
Brownie Ice Cream Torte Recipe
Ingredients
- 1 (20 ounce) box Betty Crocker fudge brownie mix (with chocolate syrup pouch)
- 1/2 gallon vanilla ice cream, slightly softened
- 2 tablespoons confetti candy sprinkles
- 16 red maraschino cherries, with stems drained
Instructions
- Heat the oven to 350°F. Line 2 (9-inch) round cake pans with foil, making sure to grease just the bottoms of the foil with shortening or cooking spray.
- Prepare the brownie mix as directed on the box, using water, oil, and eggs. Pour the batter evenly into the prepared pans.
- Bake for 22 to 26 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.
- Let the brownies cool completely in the pans for about 1 hour. It’s important not to remove them from the pans yet.
- Once cooled, spread the slightly softened vanilla ice cream evenly over the brownies in each pan. Freeze for at least 2 hours or until the ice cream is firm.
- Carefully remove the desserts from the pans and peel off the foil. Place them on serving plates.
- Cut each dessert into 8 wedges. Now comes the fun part: decorate each wedge with confetti candy sprinkles and top with a red maraschino cherry. Store any leftovers covered in the freezer.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: