FlavorMakerIcon
Plan Your Meals
& Find Inspiration:
Flavor Maker app!
Fourth of July Brownie Ice Cream Cake
dessert

Fourth of July Brownie Ice Cream Cake

Ice cream is sandwiched between fudgy brownie layers for a cool summertime treat. Decorate it for the 4th of July with blue-tinted whipped topping and mini marshmallows.
  • 25m

    prep time

  • 1h

    Cook Time

  • 314

    Calories

  • 9

    Ingredients

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Start Planning Now

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Download Now

Ingredients

12

Servings

Instructions

  • Preheat oven to 350°F. Empty brownie mix into large bowl. Add sour cream, eggs and red food color; mix well. Spoon batter into greased foil-lined 9x5-inch loaf pan.

  • Bake 55 to 60 minutes or until toothpick inserted into center comes out with fudgy crumbs. Cool brownie in pan 10 minutes. Remove from pan; cool completely on wire rack.

  • Gently stir whipped topping, lemon extract, 1 teaspoon neon blue and 5 drops neon purple food colors with spatula until evenly tinted. Stir in 3/4 cup of the marshmallows. Set aside.

  • Line loaf pan with foil with ends of foil extending over sides of pan. Cut brownie in half horizontally into 2 layers. Place bottom brownie layer in loaf pan. Gently spread ice cream over brownie layer. Place top brownie layer over ice cream. Spread whipped topping mixture over top. Press remaining 1/4 cup marshmallows into whipped topping. Cover carefully with foil.

  • Freeze at least 2 hours or until firm. Use foil handles to remove dessert from pan. Place on cutting board; let stand 10 minutes to soften. Cut into slices to serve.

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!