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Cocoa Brownie-Ice Cream Dessert

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 18
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Our homemade ice cream bar treats are made with a Cocoa Puffs Brownie Crunch crust and homemade hot-fudge sauce.
By Jessica Walker
Updated Mar 13, 2013
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  • 3 1/2 cups Cocoa Puffs™ brownie crunch cereal
  • 1 cup butter
  • 1 brick (1/2 gallon) vanilla ice cream
  • 2 cups powdered sugar
  • 1 can (12 oz) evaporated milk
  • 2/3 cup chocolate chips


  • 1
    Spray 13x9-inch pan with cooking spray. Crush 3 cups of the cereal; pour crushed cereal into medium bowl. Add 1/2 cup of the melted butter; mix thoroughly. Press mixture in bottom of pan. Refrigerate 1 hour.
  • 2
    Remove ice cream from container in one block. Cut ice cream lengthwise into 4 pieces; place on top of cold crust. Sprinkle remaining 1/2 cup cereal over top. Place in freezer.
  • 3
    In 2-quart saucepan, mix powdered sugar, evaporated milk, chocolate chips and remaining 1/2 cup butter. Heat to boiling. Boil 8 minutes, stirring constantly. Cool about 10 minutes or until warm.
  • 4
    Remove pan from freezer; pour warm chocolate sauce over top. Return to freezer; freeze at least 1 hour longer or until set before serving. To serve, cut into 6 rows by 3 rows. Store in freezer.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the dessert has been in your freezer overnight, remove it about 20 minutes prior to serving for easier slicing.


Nutrition Facts are not available for this recipe
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