This amazing dessert has all the making of a classic ice cream sundae, all layered in one pan. Top with whipped cream and a cherry and you’re got the perfect summer treat!

Hey readers! My name is Lauren and I’m visiting from the food blog Tastes Better From Scratch. I’m really excited to be guest posting today! I’ve been a fan of Yellow Bliss Road for a while and I think Kristin is extremely talented. Hi, I’m Lauren from Tastes Better From Scratch. When it comes to cooking, I’m a believer that everything Tastes Better From Scratch! And not only does it taste better, it’s usually better for you, and less expensive! Visit my blog for easy, homemade recipes your family will love!

During the summer months, there are two meal categories that get me through the heat. Grilling and any dessert that is no bake or includes ice cream! This Grasshopper Ice Cream Pie is my husband’s favorite, but I love this Mint Oreo Layered Dessert. Once I made these Ice Cream Sundae Brownie Bars, though, we both decided they’re our new go-to summer dessert! A delicious thick and chewy homemade brownie, topped with vanilla ice cream, and my favorite homemade fudge sauce! Stick the pan in the freezer, and then cut them into bars. They are fantastic!

These Ice Cream Sundae Brownies are sure to be a crowd favorite! Plus, since they’re frozen, you can make the recipe a day or two in advance and serve them right when you’re ready for dessert!

Brownie Ice Cream Sundae Bars

Kristin

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Ingredients

1 9x13'' pan of homemade brownies, cooked and cooled
1 gallon vanilla ice cream softened

Fudge Sauce:

10 ounces semisweet chocolate chopped
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
pinch salt
1/3 cup water
1 tsp vanilla extract
3 Tbsp butter chopped into pieces

Instructions

Scoop spoonfuls of ice cream all over the top of the cooled brownies. Smooth into an even layer and place in freezer until the ice cream is frozen solid.
Make the fudge sauce - In a small microwave-safe bowl, melt the chocolate in 30 second increments, stirring in between, until melted and smooth. (Careful not to scorch or overheat it!)
Remove from microwave and stir in the cocoa powder until smooth (it may be quite thick). Set aside.
In a medium saucepan over medium-low heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly until the sugar is dissolved. Increase to medium-high and simmer, stirring frequently, for 3-4 minutes. Remove from heat and stir in vanilla and butter. Stir well to combine. Allow to cool for a few minutes, and then stir in the melted chocolate mixture until smooth. Allow mixture to cool completely.
Drizzle the cooled fudge sauce over the top of the ice cream and gently smooth it into an even layer. It's important that the sauce isn't warm or it will melt the ice cream as you are trying to smooth it on top. Return to the freezer for a few hours before serving. Slice into bars and, if desired, top with whipped cream and a maraschino cherry.