rocky road ice cream cake

How To Make rocky road ice cream cake

• 1

  Preheat oven to 325F. Line bottom and sides of a 13x9 inch pan with aluminum foil, allowing 2-3 inches to extend over 2 long sides of pan; spray foil with cooking spray. Stir together brownie mix, oil, egg, and 1/4 cup water in a medium bowl; spread batter in prepared pan.
• 2

  Bake at 325F for 15-18 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.
• 3

  Line bottom and sides of a 9x5 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 freezer bag. Snip 1 corner of bag to make a small hole.
• 4

  Place one-third of brownie in bottom of prepared loaf pan. Sprinkle with half of marshmallow mixture; drizzle with half of fudge topping. Dollop with half of softened ice cream, spreading gently. Repeat layers once. Top with remaining one-third of brownie. Wrap with plastic overhang; freeze 8 hours or until firm.
• 5

  Lift cake from pan, using plastic wrap as handles. Unwrap cake, and cut crosswise into 10 slices.
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