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Cocoa Brownie-Ice Cream Dessert

  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 18

Our homemade ice cream bar treats are made with a Cocoa Puffs Brownie Crunch crust and homemade hot-fudge sauce. MORE + LESS -

Jessica Walker
March 13, 2013


3 1/2
cups Cocoa Puffs™ brownie crunch cereal
cup butter
brick (1/2 gallon) vanilla ice cream
cups powdered sugar
can (12 oz) evaporated milk
cup chocolate chips


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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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