Rocky Road Ice-Cream Cake

By Bakepedia on August 5, 2015

Easy Rocky Road Ice-Cream Cake

We like simple desserts in the summer and we are often thinking about what to make that will complement our grilled main dishes. The book Grill Nationby David Guas has us outside on the deck nearly every night (his Grilled Peach BBQ Sauce and Grilled Smoked Vidalia Onion Marmalade are really quite awesome). You might know David from the Travel Channel’s American Grilled. Here he uses that same curious, approachable vibe to bring us his favorite recipes. This Rocky Road Ice-Cream Cake uses a boxed brownie mix, but you could substitute your favorite brownie recipe made in a 13×9-inch pan, if you like. All the necessary flavors and textures are here: nuts, marshmallows and rocky road ice cream. This is a great do-ahead dessert. Check out his Grilled Peaches with Mascarpone Cream and Sorghum Drizzle too.

Excerpted with permission from Grill Nationby David Guas. Published by Oxmoor House 2015.

Layered with brownies and chock-full of nuts, marshmallows, and fudge topping, this chocolate lover’s dream would make the perfect ice-cream birthday cake.

Hands-on 15 min.

Total 1 hr., 33 min., plus 8 hr. for freezing

Rocky Road Ice-Cream Cake

Author: David Guas

Makes: 10 servings

Ingredients

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

Instructions

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.
Stir together brownie mix, oil, egg, and ¼ cup water in a medium bowl; spread batter in prepared pan.
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.
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.
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.
Lift cake from pan, using plastic wrap as handles. Unwrap cake, and cut crosswise into 10 slices.