This easy and clever dessert mashes up a few favorites: the brownie, the sundae and the ice cream sandwich!
A simple brownie batter is baked in a cupcake tin – this serves as the “base”. You then top each brownie with layers of ice cream, cookie crumbs, fudge sauce and whipped cream.
A few hours in the freezer and everyone gets her own individual brownie ice cream “sundae”!
You can customize pretty much every component of this dessert. Swap out the vanilla ice cream for your favorite flavor. And you can use graham crackers, nilla wafers or ginger snaps to replace the chocolate cookie crumbs. While no one will argue with fudge sauce, caramel or butterscotch would be delicious too.
The maraschino cherries? Definitely not optional.
Brownie Ice Cream Sundaes:
- 2 ounces unsweetened chocolate
- 6 tablespoons butter
- 1 cup + 1 tablespoon sugar, divided
- 1 whole egg + 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- 3/4 cup chocolate cookie crumbs
- 3/4 cup fudge sauce
- 3 cups vanilla ice cream
- 1/2 cup heavy cream
- 12 maraschino cherries
Pre-heat the oven to 350 degrees; line a 12-cup muffin tin with liners.
Melt the chocolate and butter in a heatproof bowl set over barely simmering water, stirring frequently. Remove from heat and stir in the 1 cup of sugar followed by the eggs, vanilla and flour. Divide evenly among the muffin cups and bake for 10 – 15 minutes, or till a toothpick tests clean. Cool completely in pans.
Scoop about 1/4 cup of ice cream on top of each brownie. Uses the back of a small spoon to spread and level. Top with about a tablespoon of cookie crumbs, followed by a tablespoon of fudge sauce.
Whip the cream with the reserved tablespoon of sugar, beating till stiff peaks form. Top the brownies with the whipped cream and freeze until ready to serve. Top each with a maraschino cherry when ready to serve.
