Rocky Road Ice-Cream Cake
Makes: 10 servings
  • Vegetable cooking spray
  • 1 (18.75-oz.) package premium brownie mix
  • 1⁄3 cup vegetable oil
  • 1 large egg
  • 1 cup miniature marshmallows
  • 1 cup walnuts halves, chopped
  • ½ cup semisweet chocolate mini-morsels
  • ½ cup hot fudge topping
  • 4 cups rocky road ice cream, softened
  • Garnishes: chopped walnuts, miniature marshmallows, and semisweet chocolate mini-morsels
  1. Preheat oven to 325°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over 2 long sides of pan; lightly grease foil with cooking spray.
  2. Stir together brownie mix, oil, egg, and ¼ cup water in a medium bowl; spread batter in prepared pan.
  3. Bake at 325° for 15 to 18 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Cut crosswise into thirds; carefully remove foil.
  4. Line bottom and sides of a 9- x 5-inch loaf pan with 2 layers of plastic wrap, allowing 3 inches to extend over all sides. Stir together marshmallows, walnuts, and mini-morsels in a medium bowl. Spoon fudge topping into a zip-top plastic freezer bag; snip 1 corner of bag to make a hole about ¼ inch in diameter.
  5. Place one-third of brownies in bottom of prepared loaf pan, and sprinkle with half of marshmallow mixture; drizzle with half of fudge topping, and dollop with half of softened ice cream, spreading gently. Repeat layers once, and top with remaining one-third of brownie. Wrap with plastic overhang; freeze 8 hours or until firm.
  6. Lift cake from pan, using plastic wrap as handles. Unwrap cake, and cut crosswise into 10 slices.
Recipe by Bakepedia at