1/1 Photo of Frozen Brownie Cupcakes
Love this novel idea from Blue Belle Ice Cream. Originally uses Blue Bell Mint Chocolate Chip Ice Cream for a St. Patrick's Day theme, but any ice cream works well. Freeze time not included. With adult supervision, can easily be made with kids.
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Units: US | Metric
- 1 (20 ounce) box brownie mix, prepared according to package instructions (like Duncan Hines)
- 12 aluminum foil, muffin cups
- 1/2 gallon ice cream, slightly softened
- 1 (16 ounce) chocolate cake icing or 1 (16 ounce) frosting
- 1Place the muffin cups into each muffin mold of a 12-count muffin tin.
- 2Pour an equal amount of prepared brownie mix into each 12 cups. Bake the brownies using the recommended temperature, but reduce the time to at least ½ of the recommended time to compensate for the small-sized portions. (Time will vary check for doneness according to package directions). Cool brownies completely.
- 3Place one scoop of ice cream on top of each brownie. Use enough ice cream to fill the muffin cup, rounding the top of the ice cream to resemble a cupcake. Place the cupcakes on a tray, cover with foil and freeze for 2-4 hours.
- 4Just before serving, remove the cupcakes from the freezer. Spread enough icing on the cupcake to cover the ice cream. If you don't want a big mess, remove the foil cup and serve the cupcake in a dessert dish with a spoon. Otherwise, serve as is.
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Nutritional Facts for Frozen Brownie Cupcakes
Serving Size: 1 (139 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 408.7
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 7.7 g
- Cholesterol 41.8 mg
- Sodium 227.9 mg
- Total Carbohydrate 60.8 g
- Dietary Fiber 0.6 g
- Sugars 20.2 g
- Protein 5.3 g
The following items or measurements are not included: