This is a great #activityforkids – we had lots of fun making them together. They turned out way better than I expected – adults and kids alike were devouring them!! .
#recipe ⬇️
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1 box @realduncanhines brownie mix – batter prepared but unbaked
1-500ml tub of ice cream (any type – I used dairy free @so_delicious cashew ice cream) .
Remove ice cream from freezer to thaw. Line 2 lasagna sized foil pans with parchment. Spread brownie batter in each pan so it’s very thin. Bake at 350° for 10 minutes. Let cool.
Spread melted ice cream into one of the brownie pans. You can add some fillings (like cookie dough or sprinkles or crushed nuts if you’d like). Flip over other brownie on top of ice cream and peel of parchment. ** this step didn’t work perfectly for me and the top brownie fell apart but it did not matter at all – I filled in the empty spaces with @sftebakery cookie dough)*** Return to freezer for at least an hour for it to harden.
Remove from freezer and cut up either using cookie cutters or cutting with a knife into rectangles.
Dip the edges into sprinkles or other topping options listed below if desired. We used sprinkles and @planterspeanuts honey roasted peanuts, crushed. .
Optional toppings/fillings:
Vegan cookie dough
Sprinkles
Chocolate chips
Crushed candied nuts
Skor bits
Reese’s pieces
Crushed cookies
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Erin Eats 