Chocolate Coffee Ice Cream Cake

READY IN: 1hr
SERVES: 16
YIELD: 16 squares
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (18 ounce) boxes ghirardelli ultimate fudge brownie mix
  • 1
    quart kroger private selection cafe' tiramisu' ice cream
  • 1
    cup hazelnuts, chopped and toasted
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DIRECTIONS

  • Make one of the boxes of brownie mix according to directions, and spread into a 9" x 12" cake pan that has been lined with parchment and sprayed with non-stick spray. Bake until just done, but do not add the glaze topping packet. When cool, turn out onto a rectangular platter and put in freezer.
  • In same pan, make a second batch of brownies. Cool thoroughly.
  • Soften the ice cream and spread in a very thick layer (about 1" on first cake. Working quickly, flip the second cake on top and align.
  • Empty both fudge glaze packets onto top of dessert, and sprinkle the hazelnuts on top. Return to freezer until ready to serve.
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