Brownie Ice Cream Sundae Pops

Cool down on hot summer days with these fun pops featuring layers of brownie and three ice cream flavors. Along with cocoa powder, we add a dash of espresso powder to the brownie batter to deepen the chocolate flavor, then fold in semisweet chocolate chips for extra richness. Adjust the baking time based on how you like your brownie—if you prefer a chewy and gooey texture, a toothpick inserted into the center should still have a bit of batter on it; for a fully baked brownie, the toothpick should come out clean. These sweet treats can be assembled the night before and placed in the freezer. The next day, cut the brownie and ice cream into squares, insert a pop stick and enjoy.

Ingredients:

  • 2 1/2 Tbs. unsalted butter
  • 1/2 cup (3 3/4 oz./106 g) firmly packed dark brown sugar
  • 1/4 cup (1 3/4 oz./50 g) granulated sugar
  • 1 cold whole egg plus 1 cold egg yolk
  • 1 tsp. vanilla extract or vanilla bean paste
  • 1/3 cup (3 fl. oz./80 ml) canola or other neutral oil
  • 1/2 cup (1 1/2 oz./42 g) cocoa powder
  • 1/4 cup (1 oz./30 g) all-purpose flour
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. kosher salt
  • 1/4 tsp. espresso powder
  • 1/2 cup (3 oz./85 g) semisweet chocolate chips
  • 1 pint (16 fl. oz./500 ml) cherry ice cream
  • 1 pint (16 fl. oz./500 ml) pistachio ice cream
  • 1 pint (16 fl. oz./500 ml) coffee chip ice cream

Directions:

Preheat an oven to 325°F (165°C). Lightly grease an 8-inch (20-cm) square baking pan with nonstick baking spray and line with parchment paper, letting it overhang on two sides by 1 inch (2.5 cm).

In a microwave-safe bowl, melt the butter with both sugars. Remove the bowl from the microwave and whisk in the whole egg, egg yolk and vanilla until well combined. Add the canola oil and whisk until blended.

In another bowl, whisk together the cocoa powder, flour, cornstarch, salt and espresso powder until just combined. Add to the butter-sugar mixture and fold with a rubber spatula until blended, then fold in the chocolate chips until just incorporated.

Pour the batter into the prepared pan. Bake until the top is crinkled and the edges are slightly lofted, 22 to 27 minutes. For a brownie with a chewy, gooey texture, a toothpick inserted into the center should come out with a bit of batter still on it; for a fully baked brownie, bake until the toothpick comes out clean.

Transfer the pan to a wire rack and let cool for 20 minutes. Using the overhanging parchment, gently lift the brownie out of the pan, place on the rack and let cool to room temperature, about 1 hour. Wrap the brownie tightly with plastic wrap and freeze for at least 2 hours or up to overnight.

Line an 8-inch (20-cm) square baking pan with parchment paper, letting it overhang on all four sides by 1 inch (2.5 cm).

Scoop each ice cream flavor into a separate bowl. Let stand until softened but not fully melted, 5 to 10 minutes. Using a whisk, carefully stir each ice cream until it reaches a spreadable consistency.

Remove the plastic wrap from the brownie and place it in the prepared pan. Using an offset or rubber spatula, carefully spread the cherry ice cream over the brownie in a smooth, even layer and freeze for 30 minutes. Spread the pistachio ice cream over the cherry ice cream and freeze for 30 minutes, then spread the coffee chip ice cream on top. Cover the top with a sheet of parchment paper and gently press it down, making sure to not leave any ice cream exposed. Freeze for at least 2 hours or up to overnight.

When ready to serve, remove the parchment paper from the top of the brownie. Using the overhanging bottom parchment, gently lift the brownie out of the pan, place on a cutting board and cut into sixteen 2-inch (5-cm) squares. Insert a pop stick into each one and serve immediately. Makes 16 pops.

Williams Sonoma Test Kitchen