Brownie ice cream cupcakes have a brownie layer topped with chocolate malt frozen custard, whipped cream and a malt ball for a cool fun summer dessert.
Having a summer birthday is kind of a bummer when you are a kid. You don’t get to celebrate at school with your friends. But having a summer birthday in July in Las Vegas is brutal. It’s super hot and usually everyone has left town.
The best part about summer birthdays, or any celebration, is making ice cream desserts. It’s too hot to bake a cake or cupcakes. You can make a Chocolate Peanut Butter Ice Cream Cake , of course. But cupcakes are just so fun! Add a layer of homemade brownies and you have a super fun summer treat.
Brownie Ice Cream Cupcakes
I first saw ice cream cupcakes at an ice cream shop. Of course, the price was exorbitant. I did some investigating to see what was in them and they are basically a layer of cake with ice cream on top. That’s easy enough.
Start by making a thin layer of brownies. We used our fudge brownie recipe. They are perfect for the bottom layer as they are thick and rich and a little bit goes a long way. But you can use any brownie or cake recipe you like.
Using paper liners helps make sure the ice cream cupcakes come out of the tin easily. Make a layer of brownie using 1 Tablespoon of batter in each cupcake, bake and allow to cool completely.
We used Dreyer’s Frozen Custard for the ice cream layer of these ice cream cupcakes the first time we made them. But Dreyer’s no longer makes this product. You can use any ice cream you love. If you want to stick with the malted flavor, it looks like Tillamook offers a vanilla malt ice cream. But really, use any flavor that goes well with the brownie layer.
Once the brownie layer is cool, set out the ice cream to soften. The ice cream should be soft enough so you can scoop and spread it. You don’t have to do all chocolate malt or all vanilla in each cupcake. You can layer them, too, with a couple of flavors. Once all the cupcakes are full, pop the tin back in to the freezer. Let freeze for 24 hours so they are nice and solid.
When you are ready to serve, pop each cupcake out of the tin. They may stick a little. Use a table knife to pop them out. Then carefully peel off the paper liner.
Top the cupcakes with whipped cream and a malt ball candy. It was so hot out when we made these (around 110!) that the whipped cream started to soften quickly. To avoid this, you can freeze the whipped cream and candy on the ice cream cupcakes so they can stand up to the heat.
Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 41mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g