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Ice Cream Brownie Cake

1 (16 oz) box brownie mix
2 eggs
¼ cup water
¼ cup oil
1 (1.5 quart) carton mint chocolate chip ice cream
1 (12 oz) jar hot fudge sauce
1 (8 oz) package frozen whipped topping, thawed
2 cups mini chocolate chips
Andes Mints, chopped

Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper.
Pour brownie mix into a large bowl, add eggs, water, and oil. Stir until ingredients are fully incorporated.
Pour batter into baking dish and spread evenly. Bake for 20-25 minutes (according to package directions) until toothpick inserted in center of pan comes out clean. Cool brownies completely.
While brownies bake, set ice cream on counter to soften, about 20 minutes. Stir to a spreadable consistency. Pour over top of cooled brownies and place pan into freezer, at least 1 hour.
Once ice cream has set, warm hot fudge in microwave and stir to smooth. Pour layer of hot fudge over ice cream, spreading to completely cover. Return pan to freezer, 30 minutes to 1 hour.
Thaw frozen whipped topping and stir until smooth. Remove pan from freezer and spread whipped topping over top. Garnish with chopped chocolate mints.
Return pan to freezer for at least 2 hours, longer is better, before cutting into squares to serve.