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.