We never really need an excuse to indulge in some ice cream, but I will say that during the summer months, when it becomes unbearably hot outside, that’s when we really, really need it. These Brownie Ice Cream Sundae Cones are a riff on the sundaes I would eat as a kid at Sizzler. I’d pile on brownie bites with whipped cream and lots of sprinkles. I felt like we all needed to remember our childhood, and what better way than with an over-the-top ice cream treat to cool us down this summer? If these cones aren’t inspiration enough, however, then maybe this banana split ice cream pie will do the trick. This summer, it’s all about ice cream, ice cream, ICE CREAM.
In a microwave-safe bowl, combine the chocolate and butter. Microwave in short 15-second bursts, stirring after each, until melted through and glossy.
**Tip: You can also do this over a double boiler, stirring until melted through. Just make sure that the water doesn’t touch the bottom of the bowl, and that the water isn’t rapidly boiling. You want it to be at a simmer!**
Allow to cool slightly, then whisk in the sugar, eggs and vanilla. You don’t want to add the eggs in while the chocolate is still hot or else they’ll cook.
**Tip: If you want to give the brownies a bit more of a flavor boost, you can swap out the vanilla extract for hazelnut liqueur instead, since chocolate and hazelnut go so well together.**
Stir in the flour and salt, mixing until just combined. You don’t want to over-mix the batter at this stage or else you’ll end up with a tough dry brownie center.
Preheat oven to 350°F. Stand the cones up on a baking sheet, lining them up in five rows of three. Divide the batter evenly among the cones, filling them a little over halfway. If you fill them too much, the batter will overflow over the cones!
Bake until tops are set and a toothpick inserted in the middle comes out clean, about 20 to 22 minutes. Allow to cool completely before finishing them off with the ice cream.
Just before serving, top each with a scoop of vanilla ice cream (or any other flavor you like, really), fresh sweetened whipped cream, sprinkles (or chopped nuts) and a maraschino cherry.
If you want to make these ahead of time, I recommend baking off the brownie cones, cooling them, and them storing in an airtight container. Scoop out the ice cream onto a baking sheet, lined with parchment paper and keep in the freezer. This way you can just top the cones easily, right before serving!
If you really want to make these as quick as possible, I would not be opposed to using store-bought brownie mix. Just don’t tell me about it and I won’t know. It’s still a great treat either way you make it!
This is a great summer time dessert and a real crowd pleaser, since we’re all kids at heart. Plus, what’s better than a brownie sundae in portable form? I hope you keep this dessert in mind the next time you’re in need of a fun treat this summer!
- 4 ounces semi-sweet chocolate, roughly chopped
- 4 tablespoons (1/2 stick) unsalted butter, diced
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract or hazelnut liqueur
- ½ cup all-purpose flour
- 1 teaspoon salt
- 15 ice cream cones
- 1 pint vanilla ice cream
- 1 cup sweetened whipped cream
- 2 tablespoons sprinkles
- ¼ cup maraschino cherries, drained
- Preheat oven to 350°F. Stand the cones up on a baking sheet, lining them up in five rows of three, set aside.
- In a microwave-safe bowl, combine the chocolate and butter. Microwave in short 15-second bursts, stirring after each, until melted through and glossy. Allow to cool slightly, then whisk in the sugar, eggs and vanilla. Stir in the flour and salt, until just combined. Do not over-mix. Divide the batter evenly among the cones and bake until tops are set and a toothpick inserted in the middle comes out clean, about 20 to 22 minutes. Allow to cool completely.
- Just before serving, top each with a scoop of vanilla ice cream, whipped cream, sprinkles and a cherry. Serve immediately. Enjoy!