Last Friday, I had about 2 hours notice before the In-law’s came over for dinner… at my invitation, but still… it was a tad rushed!
So I threw together some burgers for the grill, a pasta salad, corn on the cob and a brownie ice cream cake! This was definitely one of those “dig through the pantry till I find stuff I can throw together” times!
I was short on time, so I used a box brownie mix, but feel free to whip up your own homemade version! Divide the batter between 2 round cake pans and cook according to directions. I placed parchment paper on the bottom of my pans so my baked brownies would remove easier. After they’ve cooled for about 10 minutes in the pans, just remove the brownies from the pan and let them cool on a cooling rack.
Once they’re cool completely, set your ice cream out to thaw and grab a springform pan. You can pick any ice cream flavor you want, but we happened to have this Reese’s version on-hand and you really can’t go wrong with Reese’s!
Place one of the brownie rounds in the spring form pan and then start spreading your softened ice cream on top carefully.
Keep spreading until you have a nice, thick, even layer of ice cream. I probably used a little over half of the half-gallon.
Place your other brownie round right on top and push down gently. Cover with foil and freeze for a couple hours.
The best part of this whole “recipe” is the hot fudge sauce. DO NOT skip the hot fudge sauce!
Hot Fudge Sauce
1 can, 12 oz. evaporated milk
1 1/4 cups sugar
4 squares (1 oz. each) unsweetened chocolate
1/4 cup butter
1 tsp. vanilla
1/4 tsp. salt
In a medium saucepan, combine evaporated milk and sugar. Stir constantly over medium heat until it comes to a rolling boil. Boil and continue stirring for 1 minute. Add chocolate and stir until melted. Beat over medium heat until it is smooth. Remove from heat and stir in butter, vanilla and salt until combined.
When you’re read to serve, cut cake into slices and pour the hot fudge sauce on top!