Frozen Brownie Sundae

Frozen Brownie Sundae

We’re on the cusp of a holiday weekend which means one thing: food! Well, for me this year, it means carrying and unpacking a never-ending mountain of boxes (yay new house!), but for pretty much the rest of the country, this weekend is the unofficial start to summer. It’s time for the grills to get fired up, for pools to open and to enjoy some serious relaxation outside on the deck or patio. No holiday picnic is complete without a great lineup of food, which of course includes dessert! I have no idea how it’s taken me a year to make this brownie sundae, because I wanted to dig into it the moment I saw it on Emily’s site nearly a year ago. Layers of brownies, vanilla ice cream, peanuts and fudge topping is pretty impossible to resist. Now that I’ve made an entire pan of it, I’m going to need to share some before I devour it all!

Frozen Brownie Sundae

For the brownie layers, you can use the recipe I’ve linked to below (my favorite thin, fudgy brownie recipe) or you can use a box mix, but if you do, be sure that it’s one that makes enough for a 9×13-inch pan (some only make enough batter for a square pan). Once your brownies are cool, top them with a layer of your favorite vanilla ice cream, lots of salted peanuts, and then cap it all off with a homemade fudge topping. Whipped cream and cherry are not optional in my world, but you can leave them off if you prefer.

Frozen Brownie Sundae

This tastes like a cross between a Peanut Buster Parfait (or a Buster Bar) and a frozen Snickers. Which is to say, if you like peanuts, chocolate and ice cream, you’re going to LOVE this dessert.

Frozen Brownie Sundae

What are you cooking up for Memorial Day weekend?

Frozen Brownie Sundae

One year ago: Lemon Blueberry Cheesecake Bars
Two years ago: Rhubarb Pie-Tartlets
Three years ago: Blackberry Pie Bars
Four years ago: Greek Celebration Bread (Christopsomos)
Five years ago: Lighter Chicken Parmesan

Frozen Brownie Sundae

Yield: 16 to 20 servings

Prep Time: 30 minutes

Total Time: 6 hours

A layer of fudgy brownies topped with vanilla ice cream, peanuts and hot fudge topping, served straight from the freezer.

Ingredients:

1 brownie recipe for a 9x13-inch pan
½ gallon vanilla ice cream, softened
1½ cups salted peanuts

For the Topping:
2 cups powdered sugar
1 cup evaporated milk
⅔ cup semisweet chocolate chips
½ cup unsalted butter
1 teaspoon vanilla extract

Directions:

1. Prepare the brownies as directed and allow to cool completely.

2. Spread the vanilla ice cream over the cooled brownies, then sprinkle the peanuts evenly over the ice cream. Place in the freezer until the ice cream is completely firm, at least 2 hours.

3. Meanwhile, make the topping. Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

4. When ready, pour the chocolate topping evenly over the ice cream and peanuts. Return to the freezer for at least 2 hours, or until firm. Let sit at room temperature for 5 to 10 minutes before slicing and serving.

(Recipe adapted from The Culinary Couple)