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Brownie Ice Cream 'Sundaes'!

I think we can all agree that it is almost impossible to resist a slice of ice cream cake. Even friends with the most elevated palates, or years of fine baking experience, go weak in the knees when presented with a slice.

And who could blame them?

Layers of cake, ice cream, cookie crumbs and whipped cream topping are a combination that’s hard to beat.

Thing is, a large ice cream cake is often too much for a small group (especially if you’re a group of one). And I never seem to get the cake to the right temperature—it’s either frozen solid and impossible to cut, or a melty mess by the end.


Individual brownie ice cream "sundaes"!

These single-serving desserts are perfect for any size gathering, large or small. You can make a variety of different flavors in one batch (see recipe below), and everyone receives a neat, perfectly portioned dessert—with no slicing, melting or mess.

Scale the recipe up or down as needed, and let your imagination run wild with variations on the base, ice cream flavor and crumb layer. Just don't forget the cherry!

Brownie Ice Cream Sundaes

  • Makes


    12 brownie sundaes
  • Meal
  • Prep

    45 minutes
  • Cook

    15 minutes
  • Total

    60 minutes


  • 2 ounces unsweetened chocolate
  • 6 tablespoons butter
  • 1 cup sugar
  • 1 whole egg + 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1 1/2 cups ice cream (single flavor, or divide into as many as you like, about 2 tablespoons per brownie)
  • crumb layer (16 chocolate wafer cookies OR 20 Ritz crackers OR 6 graham crackers, all processed till fine – you can also divide these amounts for a variety)
  • 1 cup heavy cream
  • 1/2 cup confectioner’s sugar
  • 12 maraschino cherries, for garnish


  • 1. Preheat oven to 350 degrees; line a 12-cup muffin tin with liners.

  • 2. Melt chocolate and butter in a large bowl set over barely simmering water, stirring to blend. Stir in the sugar, followed by the eggs, vanilla and flour. Pour evenly into your prepared muffin tin and bake for 14-15 minutes. Let cool completely in the tin and then place in the freezer for at least an hour.

  • 3. Let the ice cream soften enough to spread and scoop about 2 tablespoons atop each brownie. Use a small angled spatula or the back of a small spoon to spread evenly. Top with cookie or cracker crumbs and freeze till solid.

  • 4. Whip heavy cream with confectioner’s sugar till soft peaks form and scoop or pipe atop the brownies. Keep frozen till ready to serve; garnish with maraschino cherries if desired.

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Images via Sheri Silver

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