Fourth of July Brownie Ice Cream Cake

Fourth of July Brownie Ice Cream Cake

Whether it's Independence Day or any other day, 4th of July brownies are always a good idea. Ice cream is sandwiched between fudgy brownie layers for a cool summertime treat that looks like an American flag cake. Complete your brownie ice cream cake recipe with blue-tinted w... Whether it's Independence Day or any other day, 4th of July brownies are always a good idea. Ice cream is sandwiched between fudgy brownie layers for a cool summertime treat that looks like an American flag cake. Complete your brownie ice cream cake recipe with blue-tinted whipped topping and mini marshmallows for a patriotic dessert you'll love. Read More Read Less
25m
PREP TIME
1hr
COOK TIME
314
CALORIES
9
INGREDIENTS

Servings: 12

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 350°F. Empty brownie mix into large bowl. Add sour cream, eggs and red food color; mix well. Spoon batter into greased foil-lined 9x5-inch loaf pan.
  • 2 Bake 55 to 60 minutes or until toothpick inserted into center comes out with fudgy crumbs. Cool brownie in pan 10 minutes. Remove from pan; cool completely on wire rack.
  • 3 Gently stir whipped topping, lemon extract, 1 teaspoon neon blue and 5 drops neon purple food colors with spatula until evenly tinted. Stir in 3/4 cup of the marshmallows. Set aside.
  • 4 Line loaf pan with foil with ends of foil extending over sides of pan. Cut brownie in half horizontally into 2 layers. Place bottom brownie layer in loaf pan. Gently spread ice cream over brownie layer. Place top brownie layer over ice cream. Spread whipped topping mixture over top. Press remaining 1/4 cup marshmallows into whipped topping. Cover carefully with foil.
  • 5 Freeze at least 2 hours or until firm. Use foil handles to remove dessert from pan. Place on cutting board; let stand 10 minutes to soften. Cut into slices to serve.

NUTRITION INFORMATION

(per Serving)

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