Blog Ice Cream Brownies

Blog Ice Cream Brownies

Cookies aren't the only dessert you can make with cookie cutters—here's a really simple and fun idea for a hot-weather dessert. This dessert is almost effortless if you use a mix for the brownies (or buy them ready-made), but tastes a lot better with homemade bars, like the fudge brownie recipe below.

First, bake a pan of your favorite brownies. Fudge brownies work fine, but they shouldn't be the super-gooey chocolate kind—they need to be firm enough to hold their shape without breaking. Line your baking pan with parchment or wax paper to make it easier to get the brownies out. Cool the brownies completely in the pan, and set them in the refrigerator so they firm up nicely. Lightly spray a cookie cutter with vegetable oil spray, then cut four shapes out of the sheet of brownies. To avoid calorie overload, use a cutter that's on the smallish side, or one that's narrow. I used a penguin cookie cutter but other good shapes include the dove cookie cutter, martini glass cookie cutter, cowboy boot cookie cutter, and snowman cookie cutter.

Lay each brownie shape on a plate.

Remove a half-gallon of ice cream (any flavor you fancy) from its carton, then cut slices of ice cream about 3/4 inch thick. You may have to cut the carton off the ice cream, but you can always pack the leftover ice cream in a plastic container. Lay the ice cream slices down on a sheet of parchment or a clean baking sheet. Working quickly and using the same cookie cutter, cut four shapes from the ice cream. Stack the ice cream shapes on top of the brownie shapes and press lightly. Store in the freezer until needed. Just before you serve the desserts, drizzle them with chocolate sauce if desired.

This dessert also tastes wonderful if you use blondies, ice cream, and raspberry sauce (just puree some thawed frozen raspberries and add confectioners' sugar and lemon juice to taste).