These Ice Cream Cupcakes are the perfect party treat! Fudgy brownies topped with ice cream and all your favorite sundae toppings! Box mix brownies and store bought ice cream make this an easy recipe that even beginning bakers can handle.

Around here we prefer brownies and ice cream over cake and ice cream. The best way to enjoy them? In cupcake-form that everyone can decorate themselves!

Ice cream cupcake topped with whipped cream and rainbow sprinkles on a grey plate.

Why choose this recipe

Ease: This recipe uses a box mix brownies and store bought ice cream. No baking skills needed!

Adaptable: You can play with this recipe by swapping around the ice cream flavors and topping choices.

Make ahead: These ice cream cupcakes should be made a full day in advance. Store them in a container in the freezer. Before serving, let everyone decorate their own “cupcake” and enjoy!

Brownie bottom ice cream cupcake topped with whipped cream and rainbow sprinkles on a grey plate.

Ice cream cupcakes: three parts

Part 1

Prepare brownies according to box mix instructions. Add 2-tablespoons of batter into each greased muffin cup. Bake and cool.

Ice cream being spooned on top of brownies in a muffin pan.

Part 2

Add ice cream onto each brownie, smoothing it into an even layer. Freeze for several hours.

Ice cream cupcakes on a red plate topped with sundae toppings.

Part 3

Add the toppings and serve!

Important recipe tips

The brownies should be underbaked so that they are easy to bite through once they are frozen. About 10-12 minutes of bake time should be enough. The tops should be dry (not wet) and the brownie inside should still be very soft when you remove them from the oven.

The brownies and ice cream should be assembled a full day in advance to ensure that the ice cream is firm and not melty. I also suggest removing them from the pan several hours before serving and placing them in a storage container in the freezer. The removal from the pan can be a bit time consuming and if they get melty that gives them adequate time to firm up before serving.

Brownie ice cream cupcake with a bite taken out of it on a grey plate.

More celebratory recipes

Recipe

Ice cream cupcake topped with sundae toppings on a red plate.

Brownie Ice Cream Sundae Cupcakes

5 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 40

Cook Time: 10

Chill time: 1

Total Time: 1 50

Servings: 18

Calories: 163kcal

Author: Allison Mattina

Ingredients

▢ One box brownie mix, plus ingredients needed to prepare
▢ 1½ quarts vanilla ice cream
▢ Toppings: whipped cream, hot fudge, caramel sauce, sprinkles, mini chocolate chips, chopped nuts, cherries

Instructions

Preparation:

Preheat oven to 350°F.
Prepare brownie batter according to box instructions. Thoroughly grease 16-18 muffin cup cavities. Add about 2-tablespoons of brownie batter into each muffin cup. Bake for 10-12 minutes (the brownies should be dry on top but still slightly undercooked). Place pan on a wire rack to cool. After 15 minutes of cooling, check to see if the brownies are puffed up or deflated (this will depend on which brand of brownies you use and how much air you add when stirring it). If they are puffed, use the back of a spoon or small scoop to form a slight cavity.
Once the brownies are completely cool and still in the pan, scoop ice cream onto the top of each brownie and spread into a flat layer. I use between ¼ cup and ⅓ cup of ice cream per brownie. The ice cream should be filled all the way to the top of each muffin cup. Cover and place the muffin pans in the freezer until the ice cream is firm, preferably overnight.

Several hours before serving:

Run a small offset spatula (preferred) or thin knife around the edge of each "cupcake" and lift it out of the pan. Place all cupcakes in a food storage container and return to the freezer for several hours to firm up (they may have gotten a bit melty during the removal process).

Serving:

Get out all of your toppings (whipped cream, sauces, sprinkles etc). Remove the ice cream cupcakes from the freezer, immediately add the toppings, and serve. I let everyone add their own toppings.