Ultimate Ice Cream Cake
Prep: 25 minutes plus cooling and freezing
Bake: 30 minutes • Serves: 12
1 box (18.3 ounces) fudge brownie mix
2 large eggs
1/2 cup vegetable oil
1 pint PICS sea salt caramel swirl ice cream, softened
3/4 cup chocolate fudge topping
1 pint PICS peanut butter party ice cream, softened
1/3 cup dark chocolate chips
1/4 cup chopped roasted salted peanuts
1. Preheat oven to 350°; spray 9-inch springform pan with cooking spray.
2. Prepare brownie mix as label directs in prepared pan using eggs and oil; cool completely in pan on wire rack.
3. Carefully spread sea salt caramel swirl ice cream over brownie; drizzle with 1/2 cup fudge topping. Carefully spread peanut butter party ice cream over fudge topping; freeze cake at least 4 hours or up to overnight.
4. Drizzle remaining 1/4 cup fudge topping over cake. Run small knife around edge of pan to loosen; remove cake from pan. Cut cake into 12 slices; serve immediately sprinkled with chocolate chips and peanuts, or freeze in an airtight container up to 1 month.
Approximate nutritional values per serving (1 slice):
564 Calories, 27g Fat, 10g Saturated Fat, 55mg Cholesterol, 293mg Sodium,
76g Carbohydrates, 2g Fiber, 51g Sugars, 48g Added Sugars, 8g Protein