Great things come in small packages. And these Mini Brownie Ice Cream Sundae Cakes are no exception! Undeniably summers best cake; with a rich chocolaty brownie, vanilla bean ice cream, drenched in homemade hot fudge, finished off homemade whipped cream and cherry on top.
I love mini desserts for one reason alone… less guilt when I devour an entire serving. So these Mini Brownie Ice Cream Sundae Cakes are just perfect. A little more than a bite sized treat which is great because you are left lingering for me but your sweet tooth is completely satisfied.
You can never go wrong with brownies and ice cream right?! What sets these apart from just topping a brownie with ice cream is the presentation they are just gorgeous! And there is the perfect ratio of brownie to ice cream. Every bite has ice cream and brownie.
These Mini Brownie Ice Cream Sundae Cakes don’t have to mini. Make this into your standard 9×13 cake and enjoy a large slice that is if you want (which you will).
Friends enjoy one of these Mini Brownie Ice Cream Sundae Cakes as a perfect afternoon treat and a way to cool down a hot summer evening. The only problem is just eating one.
- 2 – 3 pints of vanilla bean ice cream or any flavor you desire.
- 1 Ghirardelli Chocolate Supreme brownie mix
- 1 recipe for 10-minute Hot Fudge Sauce
- 8-9 maraschino cherries with stems
- Sprinkles or chopped nuts for topping
- 10-minute Hot Fudge Sauce
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 2 teaspoons vanilla
Prepare a 9x13 baking pan with parchment paper. Make brownies according to package directions. Reduce baking time on box to 25-30 minutes, to not overcook the brownies. Remove brownies from oven and let them completely cool. Once cooled remove brownies from pan, using the parchment paper to lift them out. Use a biscuit cutter to cut 8-9 round pieces from the brownies. If you want to leave this as a large cake and just cut into square pieces, leave in 9x13 and follow the remaining directions. You will need an extra pint of ice cream or you could substitute the pints for ½ galloon of ice cream.
Set round pieces on a baking sheet. Set aside remaining brownie pieces aside for casual snacking or devourment.
Remove ice cream pints from freezer, using a sharp knife cut the ice cream pints into 1 inch sections, or how ever thick you want your ice cream. Watch this video if you need a visual on how to do this Cut 8-9 slices depending on how many brownies you have.
Set one ice cream section on top of 1 brownie, repeat with remaining sliced ice cream sections and brownies. Set brownies top with ice cream in the freezer for 30-60 minutes or until ice cream is frozen and stuck to the brownie.
While the brownies are freezing prepare fudge sauce and whipped cream.
Prepare fudge sauce, so that it has time to cool before making the cake.
In a bowl mix together, brown sugar and cocoa powder, set aside.
In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp. The sauce during this time will thicken.
Prepare whipped cream. To make whipped cream whisk together with an electric mixer or beater heavy cream, sugar and vanilla. Beat until it starts to form soft peaks. Serve immediately or store in the refrigerator.
Once mini cakes are chilled and frozen, set each cake on its own serving dish, bowl or plate. Cover with room temp hot fudge sauce, whipped cream, cherry and sprinkles or nuts. Serve immediately.
[Hot Fudge Sauce recipehttp://www.crunchycreamysweet.com/2013/03/01/ten-minute-fudge-sauce/] from Crunchy Creamy Sweet