Cake Batter Fudge Brownie Ice Cream Cake
Yield: 8 inch ice cream cake
Ingredients
18.4 oz box brownie mix (or similar size)
8 oz cream cheese, softened
1/2 cup sugar
1/2 cup milk
1 3/4 cup dry funfetti cake mix
8 oz Cool Whip
5 tbsp sprinkles
1/2 cup + 4 tbsp hot fudge sauce
Instructions
NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen. You want to make your cake layers in the same pan you'll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
Brownies:
1. Make brownie batter according to instructions on back of box.
2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
3. When brownies are done baking, allow to completely cool.
Cake Batter Ice Cream:
1. Once the cake has cooled, make the ice cream. Beat cream cheese until smooth.
2. Add sugar, milk and cake mix to cream cheese and mix until completely combined. Mixture will be thick and sticky.
3. Fold in the cool whip and sprinkles. Mixture will be thick.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it's done.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/4 cup of hot fudge sauce on top of the brownie.
4. Add half of the ice cream and spread into an even layer.
5. Drizzle 2 tbsp of hot fudge over ice cream and gently work it into the ice cream to create a little of a swirl.
6. Add second brownie to the pan.
7. Spread 1/4 cup of hot fudge sauce on top of the brownie.
8. Top with remaining ice cream.
9. Add remaining 2 tbsp of hot fudge and gently work it into the ice cream to create a little swirl.
10. Allow ice cream cake to freeze completely, 6-8 hours.
11. When frozen, remove from springform pan and remove parchment paper from sides.
12. Drizzle with additional hot fudge sauce and top with whipped cream and sprinkles.
source : http://www.lifeloveandsugar.com
Yield: 8 inch ice cream cake
Ingredients
18.4 oz box brownie mix (or similar size)
8 oz cream cheese, softened
1/2 cup sugar
1/2 cup milk
1 3/4 cup dry funfetti cake mix
8 oz Cool Whip
5 tbsp sprinkles
1/2 cup + 4 tbsp hot fudge sauce
Instructions
NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen. You want to make your cake layers in the same pan you'll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
Brownies:
1. Make brownie batter according to instructions on back of box.
2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
3. When brownies are done baking, allow to completely cool.
Cake Batter Ice Cream:
1. Once the cake has cooled, make the ice cream. Beat cream cheese until smooth.
2. Add sugar, milk and cake mix to cream cheese and mix until completely combined. Mixture will be thick and sticky.
3. Fold in the cool whip and sprinkles. Mixture will be thick.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it's done.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/4 cup of hot fudge sauce on top of the brownie.
4. Add half of the ice cream and spread into an even layer.
5. Drizzle 2 tbsp of hot fudge over ice cream and gently work it into the ice cream to create a little of a swirl.
6. Add second brownie to the pan.
7. Spread 1/4 cup of hot fudge sauce on top of the brownie.
8. Top with remaining ice cream.
9. Add remaining 2 tbsp of hot fudge and gently work it into the ice cream to create a little swirl.
10. Allow ice cream cake to freeze completely, 6-8 hours.
11. When frozen, remove from springform pan and remove parchment paper from sides.
12. Drizzle with additional hot fudge sauce and top with whipped cream and sprinkles.
source : http://www.lifeloveandsugar.com