Brownie Ice Cream Torte - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Make this brownie torte, and it will be like having a brownie sundae ready and waiting in your freezer.
Ingredients
- 1 box Betty Crocker™ fudge brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- 1/2 gallon vanilla ice cream, slightly softened
- 2 tablespoons Betty Crocker™ pastel confetti
- 16 red maraschino cherries with stems, drained
Instructions
- Heat oven to 350 °F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
- Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
- Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
- Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.
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