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Strawberry Brownie Ice Cream Cake

An easy, fuss-free homemade cake perfect for any party!
Course Dessert
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 12
Author Kara

Ingredients

  • 1 9 x9 in. pan Ghirardelli Brownies prepared
  • 1.5 quart Breyer's Strawberry Ice Cream softened
  • 1 8 oz. Carton Heavy Whipping Cream optional
  • 1/4 cup powdered sugar optional
  • Food coloring optional

Instructions

  1. Bake brownies according to package directions and cool. Press brownies into the bottom of your springform pan.
  2. Scoop and spread the ice cream into the pan, on top of the brownies.
  3. Place the cake in freezer for 4 hours or overnight.
  4. When cake is completely frozen, remove from freezer and run the edges of the pan under warm water until the form can be removed.
  5. Place cake on serving platter and add whipped cream, if using.
  6. Whipped cream:
  7. Beat the whipping cream, powdered sugar, and desired color food coloring in stand mixer until stiff peaks form.