Ice Cream Brownie Cups
"The best of both worlds."
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 (18 ounce) box brownie mix
- 1 cup heavy cream
- 1⁄2 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1⁄2 teaspoon vanilla extract
- vanilla ice cream
- rainbow candy sprinkles
directions
- Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
- While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
- While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
- OR.
- While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
- Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
- TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.
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RECIPE SUBMITTED BY
Food.com
United States
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