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Mini Ice Cream Brownie Cakes

A brownie base topped with a chocolate crunch layer and finally your favorite ice cream on top!! These mini brownie cakes are so easy to customize! Add whatever flavor ice cream you like and top with individual toppings. After unmolding these, allow your guests to top with their preferred toppings...whipped cream, fudge sauce, caramel sauce, nuts, chocolate chips, cherries!

Prep time: 15-20 minutes
Bake Time: 10-15 minutes
Total Time: 1 hour and 25-35 minutes (includes freeze time)
Serving Size: 6 mini cakes

Featured Bakeware:


Brownie Layer:
3 eggs
1/2 cup + 2 1/2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon expresso powder (optional)
1/2 tablespoon vanilla extract
1 stick unsalted butter
1 cup + 2 1/2 tablespoons sugar 3/4 cup all purpose flour
Chocolate Crunch Layer:
1 cup crushed chocolate wafers
1/3 cup hot fudge sauce- room temp
Ice Cream Topping:
Any ice cream flavor you chose
Whipped Cream, hot fudge, sprinkles, or whatever you like!

Recipe Instructions

Mix together the eggs, cocoa, salt, baking powder, expresso powder, and vanilla extract on medium until mixed well. Melt your butter (microwave or stovetop) and add in the sugar. Mix this well and then add to your egg mixture. After mixing this, gradually add flour. Divide the brownie batter equally among the 6 wells of your USA Pan mini cheesecake pan. Bake at 350 for 10-15 minutes until brownie is set. Brownie layer may puff up a bit. Just take the bottom of glass and flatten. Cool completely. Mix the crushed chocolate wafers with the hot fudge sauce and divide this on top of the brownie layer. It is messy and sticky!! Soften your favorite ice cream a bit and then top the brownie and fudge layer with the ice cream. Cover with plastic wrap and chill for several hours. When ready to serve, un-mold the cakes by pushing up on the bottoms. Top with whipped cream, hot fudge, and sprinkles!! Or, whatever toppings you love!