Half Baked Ice Cream Bombs

Half Baked Ice Cream Bombs

published on 25 June, 2018 at 10:35
INGREDIENTS
1 pan of  boxed brownies, prepared according to package directions
1 pint cookie dough ice cream
1/2 cup chocolate hazelnut spread
12 oz semisweet chocolate chips, melted
1/2 cup toffee bits
Whipped cream
Caramel topping
 
METHOD
Line a muffin tin with 6 pieces of plastic wrap.
Cut the edges of the brownie. Using a rolling pin, roll out the brownie (1/4 inch thick). Cut the circles with cookie cutter.
Press circles into plastic wrap muffin tins.
Divide ice cream between muffin cups. Spoon about a 1 tbsp of chocolate hazelnut spread into each. Cover with tbsp of ice cream. Top with another brownie circle.  Freeze for 3 hours.
Mix melted chocolate with toffee bits.
Dip each brownie ice cream ball into the melted chocolate. Freeze for 1 hour.
Serve with whipped cream and caramel sauce.
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