Ingredients
Scale
1/2 gallon french vanilla (or chocolate) ice cream
18 oz box of brownie mix
5 1/2 Tb butter, melted
Hershey’s chocolate syrup
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, mix together the brownie mix and the melted butter together. It will create a dry crumbly mixture but be sure to break up any big clumps before baking.
- Place the brownie mixture on a large rimmed cookie sheet, spread out evenly, then bake for 8 minutes. Remove from the oven and use a flat spatula to stir the mixture around really well. Return to the oven for another 8 minutes, then repeat the mixing and baking process one more time for a total of three 8 minute baking periods in the oven with mixing in between each period. Allow the brownie crumble to cool completely.
- As your brownie crumble cools, remove the ice cream from the freezer so it can soften but not melt. Once it has softened, place it in a large mixing bowl along with 3/4 of the cooled brownie crumble. Mix well to combine then place it in a 9×13 cake pan. Sprinkle the remaining 1/4 brownie crumble over the top and swirl it around just a bit, then drizzle some Hershey’s syrup over the top before covering and putting in the freezer. Freeze until firm, about 4 hours.
- To serve, remove from the freezer about 10 minutes before serving so it can soften just a bit, which is when it is the best!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Frozen
- Cuisine: American
Nutrition
- Serving Size: 1/14th
- Calories: 383
- Sugar: 23g
- Sodium: 259mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 113mg
Keywords: homemade ice cream cake