Who needs just ice cream when you can have a Mini Brownie Ice Cream Cake? It’s everything you love in one: dense, chewy brownies, creamy ice cream, and a dash of genius. This dessert is the kind that laughs in the face of simple, ordinary cakes. Packed with flavors and textures, it’s made for those who believe in the art of indulgence. The brownie base holds the layers of ice cream like it was made for it—because it was. Get ready for the ultimate treat that will make even your most “simple” dessert cravings seem tragic.
Mini Brownie Ice Cream Cake
A rich brownie base topped with creamy ice cream layers, creating a perfect dessert for brownie lovers with a sweet tooth.
Ingredients
- 1 box brownie mix or homemade brownie batter
- 1/2 cup butter melted
- 1 pint vanilla ice cream softened
- 1 pint chocolate ice cream softened
- 1 cup whipped cream
- 1/2 cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C).
- Prepare brownie mix as directed, then bake in mini cake pans for 20-25 minutes. Let cool.
- Once the brownie layer cools, soften vanilla and chocolate ice cream.
- Spread vanilla ice cream over the brownie layer, then freeze for 30 minutes.
- Add a layer of chocolate ice cream and freeze again for 1 hour.
- Top with whipped cream and optional chocolate chips.
- Freeze until firm, about 30 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 10%
- Iron: 5%
- Vitamin D: 6%
- Potassium: 4%
Additional Notes/Tips
- For added flavor, drizzle with caramel or fudge sauce.
- Freeze overnight for a firmer texture.
- Top with chopped nuts for extra crunch.
