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Frozen Brownie Sundae

Frozen brownie sundae with a fudgy brownie base, thick vanilla ice cream layer, and hot fudge ribbons you can scoop straight from the freezer. Built like a brownie sundae frozen dessert bar, then topped with whipped cream, sprinkles, and a cherry.
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Prep Time 20 minutes
Cook Time 30 minutes
freezing 4 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

brownie mix (baked in a 9x13 pan, cooled) or homemade
  • 1 box brownie mix Use store-bought or your favorite homemade brownies baked in a 9x13 pan and cooled completely.
vanilla ice cream
  • 0.5 gallon vanilla ice cream Soften until spreadable so it layers evenly over the brownies.
hot fudge sauce
  • 1.5 cup hot fudge sauce Warm just until pourable for thick ribbons.
whipped cream
  • 2 cup whipped cream For topping at serving.
maraschino cherries
  • 0.25 cup maraschino cherries Slice or keep whole; use for topping.
rainbow sprinkles
  • 0.25 cup rainbow sprinkles For the final sprinkle on each portion.
chopped peanuts (optional)
  • 0.25 cup chopped peanuts Optional add-in for extra crunch.

Equipment

  • 1 sheet pan

Method
 

Bake and cool the brownies
  1. Bake brownies in a 9x13 pan according to the package directions or your recipe, until a tester comes out with moist crumbs. Cool completely so the ice cream will spread without melting.
Layer with ice cream and hot fudge
  1. Spread softened vanilla ice cream in a thick, even layer over the cooled brownies. Smooth the surface so it freezes into neat scoops.
  2. Drizzle warmed hot fudge sauce in thick ribbons over the ice cream and swirl gently. Keep the ribbons visible so each bite shows dark fudge streaks.
Freeze to set
  1. Freeze for 4 hours, until completely firm to the touch and scoopable straight from the freezer. The top should feel solid rather than soft.
Serve
  1. Scoop portions with an ice cream scoop for neat rectangles or squares. Use quick scoops so the layers stay distinct.
  2. Top each portion with whipped cream and an extra drizzle of hot fudge sauce. Add rainbow sprinkles and a maraschino cherry to finish.

Notes

Pro tip: line the 9x13 pan with parchment before layering so you can lift the frozen brownie sundae out for cleaner slicing and serving. Store covered in the freezer for up to 2 weeks; it can be frozen longer but the ice cream texture may soften slightly. For a lighter option, use reduced-fat ice cream—expect a softer slice after freezing.