Brownie-Bottomed Ice Cream Cake
1/9th of pan: 187 calories, 3.5g total fat (1.5g sat fat), 308mg sodium, 38.5g carbs, 4g fiber, 19g sugars, 5.5g protein
Cook: 20 minutes
Cool: 1 1/2 hours Freeze: 3 hours
Ingredients:
1 3/4 cups moist-style devil’s food cake mix (about 1/2 box)
1 cup canned pure pumpkin
1 1/2 pints light vanilla ice cream with about 300 calories per pint
2 tbsp. rainbow sprinkles
Directions:
Preheat oven to 400 degrees. Spray an 8” X 8” baking pan with nonstick spray.
In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top. Bake until a toothpick inserted into the center comes out clean, 18 - 20 minutes.
Let cool completely, about 1 1/2 hours. When about 30 minutes remain, remove ice cream from the freezer and allow to soften.
Spread ice cream over brownie layer, and top with sprinkles. Freeze until ice cream is firm, about 3 hours.
MAKES 9 SERVINGS
In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top. Bake until a toothpick inserted into the center comes out clean, 18 - 20 minutes.
Let cool completely, about 1 1/2 hours. When about 30 minutes remain, remove ice cream from the freezer and allow to soften.
Spread ice cream over brownie layer, and top with sprinkles. Freeze until ice cream is firm, about 3 hours.
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