Rocky Road Ice Cream Cake

Directions

Step 1

Preheat the oven to 325F. Grease a 9x13 casserole dish with baking spray. Line with two layers of parchment paper across the short end of the dish leaving overhang on either side. Clip the edges down with binder clips on either side and spray again with the baking spray. In a medium bowl, mix the brownie packages, eggs, flavorless oil and water together until well combined. Pour into the prepared 9x13 pan and bake for 30-35 minutes, or until the center has set. Let cool to room temperature.

Step 2

While the brownies are cooling, set out your favorite Dreyer’s Rocky Road Collection ice cream or Edy's® Rocky Road Collection ice cream to soften on the counter for about 15 minutes. Scoop out the ice cream into a medium bowl and mix until the ice cream is spreadable but still frozen. Place the ice cream onto the cooled brownies and spread until even. Place plastic wrap directly over the top of the ice cream. Place the cake back into the freezer to set for 2 hours.

Step 3

Once the ice cream has set back up, remove from the pan and cut in half making two even rectangles. Spread about 3/4 cup of the whipped topping onto one of the rectangles. Place the other end of the cake on top with the brownie side down. Continue to frost the cake with the additional whipped topping. Place back in the fridge to set for 30 minutes to an hour before serving.

Step 4

Here’s a tip: If you’re having a hard time removing the cake from the pan, wait a few minutes with the cake at room temperature and it should remove easily after that. You can easily serve this cake without making the additional layers, just frost the top with whipped topping after step 3. It’s important to make the brownie with flavorless oil and not butter. It will make the cake a lot easier to cut when frozen.