Saturday, January 21, 2012

Best Ever Brownie Sundae Dessert

(This recipe was first posted in conjunction with the Meijer Ad Week of 1/22/12-1/28/12)

So basic, so simple, and oh-so-good!  I would happily eat this every night of the week!

1 family-sized brownie mix (9x13 pan size), prepared and baked according to box instructions in a 9x13 pan.
1 - 1.75 qt container vanilla bean ice cream
1 cup sugar
3 heaping Tbsp flour
1/4 cup cocoa
dash of salt
1 cup milk
1 tsp vanilla
1 Tbsp butter or margarine

Take ice cream out of freezer to allow to soften.  Meanwhile, put prepared pan of brownies in the freezer to harden.  After ice cream is sufficiently soft (about 30 minutes), cut into slices. Put the ice cream slices on top of the brownie crust.  The slices will not all fit perfectly into the pan, so you'll have to smash them down and smear them around.  Use the back of a large spoon to even out the surface of the ice cream as much as possible.  Put back in the freezer and DO NOT TOUCH IT for at least 5 hours.  Meanwhile, make the topping.  Mix the dry ingredients together in a medium saucepan.  Gradually whisk in milk.  Heat mixture on medium, whisking (or stirring with a slotted spoon) continually until thickened.  Remove from heat and stir in vanilla and butter.  Cool completely before pouring over ice cream layer.  Freeze until serving.

Options and Tips
  • Slicing ice cream can be kind of a pain.  It works best for me to completely open up the cardboard ice cream container from all sides, so that it's laying flat on the counter.  Use a very large knife with a wide blade, and don't be too picky about keeping the slices even.  It all gets smashed into the crust anyway.
  • Be careful with your fudge burns easily, so cook it slowly and keep stirring it!
  • Don't get impatient and put the fudge topping on before the ice cream is set and/or the topping is cooled.  The topping will sink, the ice cream will rise, and you'll have a very sad-looking dessert!  (Yes, again, speaking from experience!)
  • This is a great make-ahead dessert, and it keeps well in the freezer for two months or more!

This is an original recipe (finally!).  However, the fudge topping is found on page 174 of Adams Christian School's Kitchen Kaleidoscope cookbook.  


  1. Another delicious recipe! Turned out great and the guests and family love it!

  2. VERY GOOD!!! But you are right...constantly stir the fudge topping and cook it low!

  3. To make this even easier, use store-bought hot fudge. Melt in microwave and pour over top.

    1. Yes, you could possibly do that. But be aware that if you top this dessert with warm hot fudge, you'll melt the ice cream and the hot fudge will sink into the middle of the dessert. Most store-bought hot fudge pretty thick, so in order to make it pourable, you need to get it pretty warm. Warm hot fudge is great for a typical brownie sundae, but if you want this dessert to stay layered, you really should top it with cool/room temperature fudge. That being said, there is one brand of hot fudge that does work for this: Smuckers Chocolate Fudge (not Hot Fudge) is slightly thinner so it will work as a topping.