Strawberry Ice Cream Brownie Cupcakes

Decadent brownie cupcakes topped with creamy strawberry ice cream, drizzled with rich chocolate ganache, and finished with a fresh strawberry slice. This dreamy frozen treat combines fudgy brownies with the refreshing sweetness of strawberry ice cream, making it perfect for any occasion.

Why You’ll Love This Recipe

• Perfect Combination of Flavors – Rich chocolate brownies paired with sweet strawberry ice cream create an irresistible contrast.
• Fun and Unique Dessert – These cupcake-style frozen treats are a creative twist on traditional brownies and ice cream.
• Ideal for Warm Weather – A refreshing dessert perfect for summer gatherings, birthdays, or special celebrations.
• Make-Ahead Friendly – You can prepare these in advance and store them in the freezer until ready to serve.
• Simple Yet Elegant – With a chocolate drizzle and a fresh strawberry garnish, these cupcakes look as good as they taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownie Base:

• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt

For the Ice Cream Layer:

• 2 cups strawberry ice cream, softened
• ½ cup diced fresh strawberries

For the Topping:

• ½ cup semisweet chocolate chips
• 2 tablespoons heavy cream
• 6 fresh strawberry slices

Directions

Prepare the Brownie Base:

1. Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. In a mixing bowl, whisk together the melted butter and sugar until combined.
3. Add the eggs and vanilla extract, mixing well.
4. Sift in the flour, cocoa powder, and salt. Stir until just combined.
5. Spoon the batter into the cupcake liners, filling them about halfway.
6. Bake for 12-15 minutes, or until the brownies are set and a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the brownie bases to cool completely.

Add the Ice Cream Layer:

8. In a bowl, mix the softened strawberry ice cream with diced fresh strawberries.
9. Spoon the ice cream mixture over the cooled brownie bases, smoothing the tops.
10. Place the muffin pan in the freezer and freeze for at least 2 hours, or until firm.

Make the Chocolate Ganache:

11. In a microwave-safe bowl, heat the chocolate chips and heavy cream in 20-second intervals, stirring in between, until smooth.
12. Let the ganache cool slightly before drizzling over the frozen cupcakes.

Garnish and Serve:

13. Top each cupcake with a fresh strawberry slice.
14. Serve immediately or store in the freezer until ready to enjoy.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Freezing Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6 cupcakes
• Calories: 320 kcal per cupcake

Variations

• Vanilla Ice Cream Swap – Use vanilla or chocolate ice cream instead of strawberry for a different flavor combination.
• Nutty Crunch – Sprinkle chopped nuts or crushed cookies on top of the ganache for added texture.
• Extra Chocolatey – Stir mini chocolate chips into the brownie batter for an even richer taste.
• Berry Medley – Add a mix of diced raspberries and blueberries to the ice cream for extra fruitiness.
• No-Bake Option – Use store-bought brownie bites as a shortcut for the base.

Storage and Reheating

• Freezing: Store the assembled cupcakes in an airtight container in the freezer for up to 1 week.
• Serving: Let the cupcakes sit at room temperature for 5 minutes before serving for the best texture.
• Reheating: These cupcakes are meant to be served frozen, so no reheating is needed.

FAQs

Can I use a boxed brownie mix instead?

Yes, you can use a boxed brownie mix to save time. Follow the package instructions and bake in a muffin pan.

How do I prevent the ice cream from melting too quickly?

Make sure the cupcakes are fully frozen before serving and serve them immediately after garnishing.

Can I make these ahead of time?

Yes, these cupcakes can be made a few days in advance and stored in the freezer. Just add the ganache and strawberry slices before serving.

What’s the best way to soften ice cream for easy scooping?

Let the ice cream sit at room temperature for about 5-10 minutes, or microwave it for 10-15 seconds to soften slightly.

Can I use dark chocolate instead of semisweet for the ganache?

Absolutely! Dark chocolate will create a more intense chocolate flavor.

How do I make these cupcakes dairy-free?

Use dairy-free butter, vegan brownie mix, and a non-dairy strawberry ice cream alternative. For the ganache, use coconut cream instead of heavy cream.

What can I use instead of fresh strawberries?

If fresh strawberries aren’t available, you can use freeze-dried strawberries or strawberry jam mixed into the ice cream.

Can I use white chocolate for the drizzle?

Yes, white chocolate ganache would pair beautifully with the strawberry ice cream.

How do I keep the brownie base from becoming too hard in the freezer?

Since brownies firm up when frozen, allow the cupcakes to sit at room temperature for a few minutes before eating.

Can I make these in a larger cake form?

Yes, you can bake the brownie layer in an 8-inch pan, spread the softened ice cream on top, and freeze before adding the ganache and strawberries.

Conclusion

Strawberry Ice Cream Brownie Cupcakes are a delightful frozen treat that combines fudgy brownies, creamy strawberry ice cream, and rich chocolate ganache. Whether for a summer party, a birthday celebration, or a simple indulgence, these cupcakes are guaranteed to impress. With their stunning presentation and irresistible taste, they are the perfect dessert for any occasion.