Author Notes
This ice cream cake is a surefire crowd pleaser that requires very little effort. Strawberry cake mix becomes the brownie crust for this cool, refreshing summer dessert. Filled with chocolate chip ice cream and topped with a layer of chocolate fudge, it is so good!! —Thao | In Good Flavor
Ingredients
-
1
(16.5 oz) box strawberry cake mix
-
1/4 teaspoon
salt
-
1/2 cup
vegetable oil
-
1/4 cup
water
-
1
egg
-
1
(1.5 qt) chocolate chip ice cream or flavor of choice, softened
-
1
(7.5 oz) Magic Shell Chocolate Fudge
Directions
-
Preheat oven to 350 degrees F. Grease a 9" x 9" baking pan with cooking spray.
-
Add cake mix, salt, water, vegetable oil, and egg into a large mixing bowl. Whisk by hand until ingredients are well blended, about 50 strokes. Batter will be dense and thick. Do not over mix.
-
Scoop batter into the prepared baking pan. Spread even. Place in the oven. Bake for 23-28 minutes. Done when a toothpick inserted into brownie comes out clean. Allow to cool.
-
Cut out (and eat) any hard, crusty edges. Line a 1.5 quart mold with plastic wrap, allowing a few inches of excess wrap to drape over outside of the mold (I used two 6-inch cake pans). Break up pieces of brownies and press onto the bottom and sides of the mold to form a thin crust. Freeze for 1 hour to set.
-
To unmold, allow the cake to sit at room temperature for a two minutes. Run a knife around the edge to loosen cake. Lift out by pulling on the plastic wrap, or turn cake upside-down, tapping the mold to loosen the cake. Remove plastic wrap.
-
Place cake on a serving plate. Shake the Magic Shell bottle. Spread a generous amount on over of cake, working quickly before it solidifies.
See what other Food52ers are saying.