COCOA BROWNIE-ICE CREAM DESSERT
Our homemade ice cream bar treats are made with a Cocoa Puffs Brownie Crunch crust and homemade hot-fudge sauce.
Provided by Jessica Walker
Categories Dessert
Time 2h20m
Yield 18
Number Of Ingredients 6
Steps:
- Spray 13x9-inch pan with cooking spray. Crush 3 cups of the cereal; pour crushed cereal into medium bowl. Add 1/2 cup of the melted butter; mix thoroughly. Press mixture in bottom of pan. Refrigerate 1 hour.
- Remove ice cream from container in one block. Cut ice cream lengthwise into 4 pieces; place on top of cold crust. Sprinkle remaining 1/2 cup cereal over top. Place in freezer.
- In 2-quart saucepan, mix powdered sugar, evaporated milk, chocolate chips and remaining 1/2 cup butter. Heat to boiling. Boil 8 minutes, stirring constantly. Cool about 10 minutes or until warm.
- Remove pan from freezer; pour warm chocolate sauce over top. Return to freezer; freeze at least 1 hour longer or until set before serving. To serve, cut into 6 rows by 3 rows. Store in freezer.
Nutrition Facts : ServingSize 1 Serving
BROWNIE ICE CREAM BOMBS RECIPE BY TASTY
This quick and easy dessert is the bomb dot com. Store-bought brownie mix meets vanilla ice cream and raspberry drizzle to form delectable frozen bites. Fill them with anything your heart desires, but we think vanilla and raspberry make a sweet power couple.
Provided by Betsy Carter
Categories Desserts
Time 4h30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Make the brownie bombs: Cut 3 8-inch (20 cm) squares of plastic wrap. Place the plastic wrap in the cups of a 6-cup jumbo muffin tin, alternating between rows so you have enough space to work.
- With a 3½-inch (8.75 cm) cookie cutter, cut 6 circles out of the pan of brownies.
- Place a brownie circle in each prepared muffin cups. Using an ice cream scoop, scoop ¼ cup (35 g) of vanilla ice cream in the center of each brownie circle. Push a raspberry into the center of the ice cream and top with the remaining brownie circles. Wrap the plastic wrap around the brownie bomb. Place the muffin tin in the freezer and allow the brownie bombs to set for at least 4 hours, or up to overnight.
- Make the raspberry sauce: Add the raspberries, sugar, remaining 2 tablespoons of water, and the lemon juice to a small saucepan over medium-high heat and bring to a boil.
- In a small bowl, mix together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved.
- Once the raspberry mixture is boiling, reduce the heat to low and add the cornstarch slurry. Stir until the sauce thickens, 2-3 minutes. Remove the pot from the heat and let the sauce cool.
- Remove the brownie bombs from the freezer. Unwrap and place, domed side up, on a wire rack set over a baking sheet. Pour the melted chocolate frosting over the bombs, then place in the refrigerator to set, about 20 minutes.
- Remove the bombs from the refrigerator and drizzle with the raspberry sauce. Serve immediately.
- Enjoy!
TURTLE BROWNIE ICE CREAM DESSERT
As tempting as a sundae, these frozen treats feature chewy brownies studded with pecans, then crowned with ultra-rich ice-cream and hot fudge.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in 1/2 cup pecans; spread in pan.
- Bake 15 to 17 minutes or until center is set. DO NOT OVERBAKE. Cool completely on wire rack, about 45 minutes.
- Spoon ice cream evenly over brownies; smooth with back of spoon or rubber spatula. Freeze uncovered until firm, about 3 hours.
- To serve, drizzle hot fudge topping over dessert with fork using quick strokes. Sprinkle with 1/2 cup pecans. Let stand at room temperature about 5 minutes before cutting. Serve topped with whipped topping.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g
LAYERED BROWNIE DESSERT
A tasty brownie is the base for layers of cream cheese and chocolate pudding in this make-ahead dessert. -Muriel Ledeboer, Oostburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.
Nutrition Facts : Calories 545 calories, Fat 29g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 327mg sodium, Carbohydrate 67g carbohydrate (50g sugars, Fiber 2g fiber), Protein 7g protein.
COCOA BROWNIE ICE CREAM DESSERT
this is one of our favorite frozen desserts it is so tasty and refreshing
Provided by Patsy Fowler @hellchell1
Categories Other Desserts
Number Of Ingredients 6
Steps:
- spray 13x9 inch pan with cooking spray. crush 3 cups of the cereal, pour crushed cereal into medium bowl. add 1/2 cup of the melted butter, mix thoroughly. press mixture into bottom of pan. refrigerate 1 hour.
- remove ice cream from container in one block. cut ice cream lengthwise into 4 pieces, place on top of cold crust. sprinkle remaining 1/2 cup cereal over top. place in freezer.
- in 2 quart saucepan, mix powdered sugar, evaporated milk, chocolate chips and remaining 1/2 cup butter. heat to boiling, boil 8 minutes, stirring constantly. cool about 10 minutes or until warm.
- remove pan from freezer, pour warm chocolate sauce over top. return to freezer, freeze at least 1 hour longer or wait until set before serving. to serve, cut into 6 rows by 3 rows. store in freezer.
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