Cherry Chocolate Ice Cream Cake
For brownie, line a (23x23x5cm) square metal baking pan with aluminum foil; spray lightly with no-stick cooking spray. Prepare and bake brownie mix according to package directions for fudge-like brownies. Cool completely in pan on wire rack. Cover pan with cutting board and turn the pan and board over; remove pan, then carefully peel off foil and discard. Using sharp knife, cut brownie into three even strips. Place first brownie strip on sheet of heavy duty aluminum foil; spread with one-half of Breyers® Creamery Style™ Dark Cherry Vanilla Ice Cream. Top with second brownie strip; spread with remaining Breyers® Creamery Style™ Dark Cherry Vanilla Ice Cream. Place third brownie strip on top, right side up. Wrap cake tightly in foil and freeze until firm, about 8 hours. Remove cake from freezer about 10 minutes before serving. Warm fruit preserves in small saucepan over low heat, stirring constantly, or microwave on MEDIUM (50%) in microwavable bowl, stirring every minute, until melted. Cut cake into 8 slices; cut each slice diagonally in half. Place 2 half slices on each dessert plate; stand 1 half slice upright. Spoon warm cherry sauce onto plate around cake. Garnish with cherries, if desired. Serve immediately.
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Last updated: August 28th, 2020
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