Pour the batter into the prepared pan and bake for about 25-30 minutes. (It’ll be slightly shorter than the time on the box for an 8-inch x 8-inch or 9-inch x 9-inch square pan).
Remove from oven and place on a wire rack to cool fully.
Remove the vanilla ice cream from the freezer and allow to soften at room temperature for about 15-20 minutes.
Scoop ice cream and place on top of the brownie bottom. Smooth using a flat knife or spatula.
Place in the freezer to harden for 1 hour.
Remove the strawberry ice cream from the freezer and allow to soften for about 15-20 minutes.
Take the ice cream cake out of the freezer and scoop the strawberry ice cream on top of the vanilla ice cream. Smooth the top flat.
Place the cake in the freezer to harden for 2 hours (or longer).
To serve, decorate with whipped cream, berries & fudge sauce.
Nutrition
Calories: 606kcal | Carbohydrates: 89g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 282mg | Potassium: 384mg | Fiber: 2g | Sugar: 46g | Vitamin A: 703IU | Vitamin C: 15mg | Calcium: 237mg | Iron: 2mg
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