Rocky Road Ice Cream Brownie Overload
This rocky road leads to dessert heaven where decadent brownie layers meet creamy marshmallow and crunchy pecans.
Ingredients
Directions
Prepare brownie mix according to box instructions.
Place into 9-inch round cake pans and bake according to box instructions.
Cool the brownies and remove from pan.
Place brownie rounds in freezer to chill down.
Place a 4-quart mixing bowl in the freezer.
Prepare the ice cream mix and freeze according to instructions. When ready, place the ice cream in the previously chilled mixing bowl and stir in the chopped pecans and marshmallows.
Line a 9-inch cake pan with aluminum foil, wax paper or saran wrap, minimizing folds. Pour mixed ice cream into the pan and smooth to level. Place in freezer for 1-2 hours to solidify before assembling the brownie.
On a parchment or wax paper covered cookie sheet, place one of the brownie circles.
Remove the ice cream from the freezer (removing the foil or film used to line the pan) and place on the lower disk.
Add the top disk and return to freezer for 2 hours to firmly set.
Take a saucepan and place the heavy cream into it. Turn the stove on low heat and begin heating.
Slowly add the chocolate pieces gently melting it before adding more. When completely melted remove from heat.
Place the brownie on a cooling rack above a cookie sheet. With a warm knife or spatula, smooth the ice cream which is overhanging and fill in any holes to create a smooth surface.
Slowly pour the ganache mixture over the center of the top disk and allow it to flow over the sides. After the top is evenly coated, you can pour closer to the sides to completely cover the outside of the brownie. You can also coat the side by using a spatula to add and smooth the ganache to coat the sides. Return to freezer until ready for serving.
Making Chilly Churn™ Ice Cream is simple and delicious, no matter what type of machine you have!
Ingredients
Directions
Prepare brownie mix according to box instructions.
Place into 9-inch round cake pans and bake according to box instructions.
Cool the brownies and remove from pan.
Place brownie rounds in freezer to chill down.
Place a 4-quart mixing bowl in the freezer.
Prepare the ice cream mix and freeze according to instructions. When ready, place the ice cream in the previously chilled mixing bowl and stir in the chopped pecans and marshmallows.
Line a 9-inch cake pan with aluminum foil, wax paper or saran wrap, minimizing folds. Pour mixed ice cream into the pan and smooth to level. Place in freezer for 1-2 hours to solidify before assembling the brownie.
On a parchment or wax paper covered cookie sheet, place one of the brownie circles.
Remove the ice cream from the freezer (removing the foil or film used to line the pan) and place on the lower disk.
Add the top disk and return to freezer for 2 hours to firmly set.
Take a saucepan and place the heavy cream into it. Turn the stove on low heat and begin heating.
Slowly add the chocolate pieces gently melting it before adding more. When completely melted remove from heat.
Place the brownie on a cooling rack above a cookie sheet. With a warm knife or spatula, smooth the ice cream which is overhanging and fill in any holes to create a smooth surface.
Slowly pour the ganache mixture over the center of the top disk and allow it to flow over the sides. After the top is evenly coated, you can pour closer to the sides to completely cover the outside of the brownie. You can also coat the side by using a spatula to add and smooth the ganache to coat the sides. Return to freezer until ready for serving.
