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Coconut Brownie Ice Cream Cake

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Coconut Brownie Ice Cream Cake
  • Prep 15 min
  • Total 50 min
  • Servings 16
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A decadent summer treat for the brownie-lover!
Jul 25, 2017

Ingredients

  • 1 package Betty Crocker™ Gluten-Free Chocolate Brownie Mix
  • 1/4 cup sweetened shredded coconut, plus extra for topping
  • 5 cups vanilla ice cream
  • 1 cup of chocolate-coconut cookies (or other chocolate-coconut candy/chocolate bar) cut into small pieces, plus extra for topping

  • 1/2 cup sugar
  • 2 tablespoons cocoa
  • 1/8 teaspoon salt
  • 1 1/2-2 tablespoons butter
  • 1/4 cup water
  • 1/4 teaspoon vanilla extract

Steps

  • 1
    Prepare Betty Crocker™ Gluten-Free Chocolate Brownie Mix following the instructions on the package, stir in 1/4 cup sweetened shredded coconut, and bake. Allow to cool completely.
  • 2
    In a large mixing bowl, add 5 cups of vanilla ice cream, and stir in chopped up chocolate-coconut cookies. Mix until the ice cream is smooth, like a soft serve. Place the brownie base on a serving platter and top with ice cream mixture, lining up the ice cream layer with the base. Spread evenly.
  • 3
    Place in the freezer while you prepare the hot fudge.
  • 4
    To make the hot fudge combine sugar, cocoa and salt in small saucepan.
  • 5
    Add enough water to make a consistency you can stir.
  • 6
    Add butter to cocoa mixture.
  • 7
    Bring to a boil over medium high heat, stirring constantly.
  • 8
    Allow to boil for 1 minute, stirring. Remove from heat. Add vanilla.
  • 9
    Drizzle the hot fudge over your brownie ice cream cake. Top with extra chocolate-coconut cookie pieces and sweetened shredded coconut.
  • 10
    Allow to set for 2-3 minutes before serving!

Expert Tips

  • Tip 1
    Keep in freezer safe container in freezer for up to 1 week

Nutrition Information

No nutrition information available for this recipe
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