Brownie Crunch Ice Cream Cake

I’ve gotten much laughter from your emails, comments and phone calls about my last post.  I even had someone approach me who I had never met, but obviously knew who I was through this blog and wanted to talk about baby #6…..  
Head’s up.  Food that smells savory in any way doesn’t go over too well when I am pregnant so you’ll be seeing a lot more baked goods, salads and sandwiches.  I hope you won’t mind as I indulge even more than normal over the next few months.  You can all gain those 20 pounds right along with me.  It’s only fair.

On that note, this childhood dessert is outstanding and desperately easy to make.  My son likes it with chocolate ice cream, but that just makes it too rich for me.  

Do you think I could just add milk to the crunch and eat it for breakfast?  I’m eating for two right???

Brownie Crunch Ice Cream Cake
1/2 gallon vanilla ice cream (I like to use French vanilla)
1 box brownie mix
5 Tb melted butter
Hershey’s syrup
1.  Let ice cream sit on counter to begin to soften.  Don’t allow it to melt or you will have a cake with ice bits in it.
2.  Combine brownie mix and melted butter in bowl then sprinkle mixture onto jelly roll pan.  Bake at 350 degrees for 15 minutes, stirring and scraping bottom of pan every five minutes and breaking up large pieces.  Allow brownie bits to cool.
3.  Dump softened ice cream into large bowl and mix with 2/3 of brownie mixture.  Pour into 13 x 9 cake pan and spread evenly.  Sprinkle remaining brownie mixture evenly over the top then drizzle with Hershey’s syrup.  Cover and freeze until firm, at least 4 hours.  Before serving, allow it to sit on the counter for about 5-8 minutes to soften slightly to make it easier to cut.

Comments

  1. says

    I am making this right now!!!!! Haha… We are in charge of dessert for Sunday dinner. Thanks for giving me the recipe this summer. It was a must after I had Mckenna :-)

  2. Tiffany says

    I remember making this with Shelley when we were in high school! Have not made it for a loooooong time–thanks for the recipe again!

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