The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Photo by cookiegirl30
Reviewed: Jun. 12, 2009
Used a jumbo muffin tin. Brownie layer on the bottom, added the ice cream (let it soften for a bit) and then another layer of brownie. Covered with plastic wrap and back into the freezer for a few hours. Dipped bottom of pan into hot water for a few seconds to loosen up and top with chocolate sauce and cream. Really pretty and yummy!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Aug. 28, 2007
Who doesn't love brownies and ice cream? I made this with a large heart pan and it was a little bit difficult getting the ice cream to re-freeze and not melt into the brownie. Next time I would even refrigerate the brownies before putting the ice cream on.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed: Mar. 4, 2007
Good overall flavor, but the brownies were a little too chewy for my taste. Used cherry chocolate ice cream for the filling.
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3 users found this review helpful

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Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA
Living In: Bartlett, Illinois, USA

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