Festive and patriotic dessert- learn how to make this Red Velvet Brownie Ice Cream Cake. It’s easy, and delicious!

Red Velvet Brownie Ice Cream Cake Recipe the perfect slice and serve frozen treat

 

Sometimes don’t you just want to eat ALL THE ICE CREAM? I am not normally and ice cream person. When I was pregnant with both of my boys I craved popsicles, slushies, and smoothies. The saddest part of it all was that I had a built-in, living excuse to eat all the ice cream I wanted and there are 2 creameries within a few minutes walk From my house. But I was young and stupid so I passed up the ice cream cones for popsicles and the milkshakes for all fruit smoothies.

I mean- who doesn’t eat ice cream when they are pregnant?

Weirdo.

Well, we’ve fixed that. Only I’m not pregnant, but I still can walk down my street and have my choice of 2 local creameries within 5 minutes of deciding if I want a double or triple scoop.

Red Velvet Brownie Ice Cream Cake Recipe

Also, I’m all about the brownies and milk these days. Do you guys love a big glass of icy cold milk with your brownies? And since these brownies were frozen it just made the cold milk even more refreshing. It was like eating a giant Oreo straight from the freezer.

If you’red looking for more patriotic food try these non alcoholic Layered DrinksLayered Drinks. They are so festive and fun!

Festive and patriotic dessert! Red Velvet Brownie Ice Cream Cake Recipe

Festive and patriotic dessert! Red Velvet Brownie Ice Cream Cake Recipe

Red Velvet Brownie Ice Cream Cake Recipe

Yield: 12
Prep Time: 20 minutes
Total Time: 5 hours
Festive and patriotic dessert- learn how to make this Red Velvet Brownie Ice Cream Cake. It's quick, easy, and delicious!
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Ingredients

  • 1 package, family-size fudge brownie mix
  • 1/2 cup sour cream
  • 2 eggs
  • 1 bottle, 1 ounce McCormick® Red Food Color
  • 1 tub, 8 ounces frozen whipped topping, thawed
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • McCormick® Assorted NEON! Food Colors & Egg Dye
  • 1 cup miniature marshmallows, divided
  • 2 cups vanilla ice cream, softened

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.

Original recipes and images © In Katrina's Kitchen

Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

I am honored to be a part of the McCormick Everyday Bakers program. This recipe was sponsored by McCormick. I was compensated for my time; all opinions are my own.