These brownie ice cream freezer cups have a fudgy brownie topped with vanilla chocolate chip ice cream, all coated in a chocolate magic shell. This vanilla and chocolate soft serve treat on a stick is dairy free, gluten free, and needs only 5 ingredients. Make them quickly and easily in a muffin pan.
If you’re craving a rich, chocolatey treat that tastes like ice cream but skips the dairy, these brownie ice cream freezer cups are going to be your new favorite freezer stash.
The chewy brownie crust is no bake, made from cocoa, maple syrup, and almond flour, and easy to stir in one bowl. The creamy ice cream filling is easy to make in a blender. Fold in the chips and and add the flaky magic shell on the bottom and top, with handy popsicle sticks.
These brownie ice cream cups come together quickly in a muffin pan and store beautifully in the freezer, so they’re always ready when you need a cold sweet treat that is dairy-free, gluten-free, and totally decadent.
👉 Similar no-bake desserts:
Chocolate Frozen Yogurt Cups • Snickerdoodle Ice Cream Bars • Superfood Fruit Popsicles • Cookie Dough Frozen Yogurt Ice Cream
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⭐ Why You’ll Love These
- fast & healthy ice cream dessert: frozen cups in an hour
- budget-friendly ingredients: almond flour, maple syrup, cocoa
- dairy free, gluten free, refined sugar free, vegan
- kid-friendly, great to stock make-ahead freezer treats
- no oven required - perfect for hot weather
🧾Ingredients
Brownie base
- Almond flour
- Maple Syrup
- Cocoa powder
- Milk of choice
- Vanilla extract
Ice cream center
- Yogurt
- Milk of choice
- Maple syrup
- Vanilla extract
- Chocolate chips
Chocolate magic shell
- Chocolate chips
- Coconut oil
See the recipe card at the bottom for full information on ingredients and quantities.
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🧁Steps to Make Freezer Cups
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Line cupcake pan with paper liners. Make chocolate magic shell coating by microwaving chocolate chips with coconut oil and paint the inside of 4 cups with a spoon, drawing it up the sides. Set aside ½ for the top.
Step 1: Make the brownie base. To a bowl, add brownie ingredients and stir into a sticky dough. Press the dough into the cups and level off.
Step 2: Make the ice cream filling. Blend the ice cream ingredients until smooth. Fold in chocolate chips. Spoon onto the brownie base.
Step 3: Quick freeze to add topping. Freeze or refrigerate for 20-30 minutes or until just firm enough for a topping.
Step 4: Add magic shell and sticks. Top with the remaining magic shell and insert sticks. Freeze until firm, about 1 hour.
Storage
For soft serve: For a soft-serve texture for the filling it is best to eat immediately after an hour of freezing.
To freeze long term: After that, they must be stored frozen but ice cream made with yogurt will become very hard. Store frozen for up to three months. Allow time to thaw.
💡Recipe Tips & Substitutions
- Instead of maple syrup, you can use dates: 1 softened date = 1 tablespoon maple syrup
- Swap the yogurt for canned coconut milk, full fat, shaken so the solid portion hasn't separated. If it has, pop the open can in boiling water for 2 minutes and stir. Then allow to cool 5 minutes before using to make ice cream.
- To make a nut-free version, use oat flour instead of almond flour.
Pro tip: Using dates and coconut milk instead of maple syrup and yogurt will give you a creamier ice cream.
FAQS
Yes! Honey works if you aren't vegan, or use softened dates or date paste.
Yes, though probably more like a vanilla and chocolate soft serve coating in snappy chocolate. They’re perfect for a frozen treat without the need for an ice cream maker.
More Healthy Frozen Desserts
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📖 Recipe
Brownie Ice Cream Freezer Cups
Equipment
- cupcake pan
Ingredients
Brownie
- ½ cup almond flour
- 2 tablespoon maple syrup
- 2 tablespoon unsweetened cocoa
- 2 tablespoon milk almond, cashew or canned coconut milk
- 1 teaspoon vanilla
Ice cream
- 1 cup yogurt plain almond or cashew milk
- 2 tablespoon milk almond, cashew or canned coconut milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 cup chocolate chips fold in
Magic shell
- ½ cup chocolate chips
- 2 tablespoon coconut oil, solid
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Instructions
- Prep: Line a cupcake pan with smooth paper liners
- Make magic shell: Melt chocolate chips with coconut oil for 1 minute. Stir and paint the inside of each cupcake liner, drawing it up the sides about 1 inch with a spoon. Save half for the top.
- Make the brownie base: To a bowl, add brownie ingredients and stir into a sticky dough. Press the dough into the cups and level off.
- Make the ice cream filling: Blend the ice cream ingredients until smooth. Fold in chocolate chips. Spoon onto the brownie base.
- Quick freeze to add topping. Freeze or refrigerate for 20-30 minutes or until just firm enough for a topping.
- Add topping and sticks: Spoon on the remaining magic shell. And insert popsicle sticks.
- Freeze: for 1 hour and serve while ice cream center is still soft. Freezing longer will result in a frozen hard treat so you'll have to defrost.
Notes
- If your brownie base is too dry, add a splash more milk. If it is too wet, add more flour or cocoa or a mix of both.
- To make a nut-free version, use oat flour instead of almond flour.
Dee Dine says
Soft creamy ice cream filling with a brownie-like crust. These no bake freezer cups are incredible!