Cherry Chocolate Ice Cream Cake
Line a 9x9-in baking pan with overhanging parchment, then spray with non-stick cooking spray.
Prepare and bake brownie mix in prepared pan following package directions. Transfer pan to a rack to cool completely, about 2 hours.
Transfer cooled brownie to a cutting board. Using a sharp knife, cut brownie into three even rectangular strips.
Place first brownie strip on a large sheet of heavy duty foil. Spread with 3 cups ice cream to the edges. Top with second brownie strip. Spread with remaining 3 cups ice cream to the edges. Place third brownie strip on top. Wrap cake tightly in foil and freeze until firm, about 8 hours.
Remove cake from freezer about 10 minutes before serving.
Meanwhile, spoon jam into a small saucepan set over medium. Cook, stirring often, until warm and runny.
Cut cake into 8 slices. Cut each slice diagonally in half. Place 2 half slices on each dessert plate. Spoon warm cherry jam onto plate around cake. Garnish with cherries, if desired. Serve immediately.
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Last updated: February 9th, 2021
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