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Brownie Ice Cream Cupcakes

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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.

 

brownie ice cream cupcakes on a cake platter

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

Ice Cream Cupcakes with Brownies in a muffin tin

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.

Dreyer's frozen custard containers

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. 

Chocolate Ice Cream Cupcakes in a muffin tin

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.

Chocolate Ice Cream Cupcake

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.

Yield: About 12 cupcakes

Chocolate Malt Ice Cream Cupcakes

Chocolate Malt Ice Cream Cupcakes

A brownie layer topped with chocolate malt ice cream, whipped cream and a malt ball for a cool fun summer dessert.

Ingredients

  • 1 recipe Fudge Brownies, or your favorite brownie recipe
  • Ice Cream
  • Whipped cream
  • Malt ball candies

Instructions

  1. Prepare a 12 cup muffin tin with paper liners. Set aside.
  2. Prepare brown batter according to recipe.
  3. Scoop 1 Tablespoon into each muffin tin. You may have leftover brownie batter, which you can bake as desired.
  4. Bake brownies according to recipe, but watch them closely as they will probably need less time.
  5. Allow brownies to cool completely.
  6. Set the frozen custard out on the counter to soften until it is easily scoopable but not completely melted.
  7. Scoop the frozen custard on top of the brownie in each tin. Fill to the very top of the tin and smooth the top.
  8. Freeze the cupcakes until the custard is frozen solid again. This will take at least a few hours but overnight preferred.
  9. When ready to serve the ice cream cupcakes, remove from the freezer and pop each cupcake out of the tin. Remove the paper linings. Top with whipped cream and a malt ball candy. Serve immediately.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 41mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g
 

 

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9 Comments
  • Scarlet
    July 14, 2015

    These are so cute and look absolutely delicious! I love the brownie and frozen custard substitution ideas- so creative!

  • Karly
    July 12, 2015

    Fabulous summer dessert idea! Thanks for linking up with What’s Cookin’ Wednesday!

  • Theresa
    July 12, 2015

    I bet these are yummy! Thanks for sharing at the party. Pinned & shared. Hope to see you again soon.

  • Akaleistar
    July 11, 2015

    Oh, my! That looks so delicious 🙂

  • Bethany
    July 11, 2015

    These look delicious. I love the idea of making ice cream cupcakes instead of an ice cream cake. Ice cream is one of my favorite things to eat anyways. I definitely have to pin this for later! Thanks so much for sharing at Motivational Monday! I can’t wait to see what you have to share next week too.

    Bethany from The Southern Couture

  • Erlene
    July 10, 2015

    This looks amazing! I would love to eat one of these during the hot summer months.

  • Jerri
    July 10, 2015

    These are so cute, and they sound really yummy!

  • Kim
    July 8, 2015

    These are super, super cute!!!! I love them! Visiting from What’s Cooking Wednesdays! 🙂 Pinning for later!

  • Sarah B
    June 29, 2015

    These are brilliant! Absolutely adorable! I’m going to have to make these, it’s the perfect serving size. I love the Chocolate Malt flavor, it’s so rich and creamy! #client