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Image for Recipe Patriotic Ice Cream Cake

Patriotic Ice Cream Cake

Tops Exclusive

Ice cream is sandwiched between fudgy brownie layers for a cool summertime treat. Decorate it for the 4th of July with blue-tinted whipped topping and mini marshmallows.

Yield: 12 servings

Preparation Time: 25 min; Cook Time: 1 hr; Freeze Time: 2 hr


Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 314
Calories From Fat: 90
Total Fat: 10g
Cholesterol: 44mg
Sodium: 167mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Protein: 4g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 350 degrees F. Empty brownie mix into large bowl. Add sour cream, eggs and red food color; mix well. Spoon batter into greased foil-lined 9x5-inch loaf pan.

Bake 55 to 60 minutes or until toothpick inserted into center comes out with fudgy crumbs. Cool brownie in pan 10 minutes. Remove from pan; cool completely on wire rack.

Gently stir whipped topping, lemon extract, 1 teaspoon neon blue and 5 drops neon purple food colors with spatula until evenly tinted. Stir in 3/4 cup of the marshmallows. Set aside.

Line loaf pan with foil with ends of foil extending over sides of pan. Cut brownie in half horizontally into 2 layers. Place bottom brownie layer in loaf pan. Gently spread ice cream over brownie layer. Place top brownie layer over ice cream. Spread whipped topping mixture over top. Press remaining 1/4 cup marshmallows into whipped topping. Cover carefully with foil.

Freeze at least 2 hours or until firm. Use foil handles to remove dessert from pan. Place on cutting board; let stand 10 minutes to soften. Cut into slices to serve.

Please note that some ingredients and brands may not be available in every store.

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