This Rocky Road Brownie Ice Cream Cake Is Seriously Good

DIRECTIONS

For the Chocolate Ice Cream:

1. In a medium bowl, whisk together the cocoa, sugars, and salt.
2. Add the milk and with a hand-mixer on low, mix until sugars are dissolved.
3. Stir in the heavy cream and vanilla. Cover and refrigerate overnight.
4. Whisk once more prior to adding to Cuisinart Ice Cream Maker.
5. Follow machine directions for preparing ice cream.
6. Note: I found that making the ice cream the day before made assembling this cake much faster!

For the Brownie:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, stir together the cocoa and baking soda. Add boiling water and stir until mostly combined.
4. Stir in the sugar, eggs, and oil. Finally, add the flour, vanilla, and salt. Mix until just combined.
5. Spread evenly into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
6. Allow to cool before assembling ice cream cake.

For the Cake:

1. Prepare brownie mix, bake, and allow to cool.
2. Spread out chocolate ice cream evenly over cooled brownie.
3. Next, add a layer of roasted almonds, about 1 cups.
4. The next layer is mini-marshmallows, about 2 cups.
5. Next is one 12-ounce jar of hot fudge which has been warmed slightly so that it can pour easier.
6. Chill cake for 15 minutes.
7. Spread whipped cream evenly over top of cake and drizzle with more hot fudge.
8. Freeze for at least 3 hours, preferably overnight.