Brownie Ice Cream Freezer Cups

5 from 1 vote

These brownie ice cream freezer cups have a fudgy brownie topped with vanilla chocolate chip ice cream, all coated in a chocolate magic shell. Dairy free, gluten free, and needs only 5 ingredients.

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 375kcal

Author: Dee Dine

Equipment

blender
cupcake pan

Ingredients

Brownie

¾ 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

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.

Nutrition