Prepare to revolutionize your dessert game with these mind-blowing Half Baked Ice Cream Bombs that will make your taste buds dance with pure delight! Imagine the perfect combination of creamy ice cream, rich brownie batter, and a decadent chocolate shell - all in one irresistible bite. These show-stopping treats are not just a dessert; they're a culinary experience that will have your friends and family begging for more. Whether you're looking to impress at a dinner party or satisfy your late-night sweet tooth, these ice cream bombs are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 pint ice cream (any flavor)
- 1 cup brownie mix
- 1/2 cup butter, melted
- 1/4 cup water
- 1/2 cup chocolate chips
- 1/4 cup whipped cream (for topping)
Instructions
- Remove the ice cream from the freezer and let it soften for 10-15 minutes at room temperature to make it easier to scoop and shape.
- Prepare a baking sheet by lining it with parchment paper and place it in the freezer to chill while preparing the other ingredients.
- In a medium mixing bowl, combine the brownie mix, melted butter, and water. Stir until a smooth batter forms, ensuring no dry mix remains.
- Using a small ice cream scoop or spoon, create 12 small balls of softened ice cream. Place these balls on the chilled parchment-lined baking sheet.
- Return the ice cream balls to the freezer for 10 minutes to firm up slightly.
- Remove the ice cream balls and carefully coat each one with a layer of brownie batter, ensuring complete coverage.
- Place the batter-coated ice cream balls back on the parchment-lined baking sheet and freeze for an additional 15-20 minutes.
- Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth and fully melted.
- Remove the coated ice cream bombs from the freezer and quickly drizzle or dip each one in the melted chocolate, creating a complete shell.
- Return the chocolate-covered ice cream bombs to the freezer for 5-10 minutes to set the chocolate coating.
- Before serving, let the bombs sit at room temperature for 2-3 minutes to soften slightly.
- Garnish with a dollop of whipped cream and serve immediately.
- Store any remaining ice cream bombs in an airtight container in the freezer for up to one week.
Tips
- Temperature is Key: Allow your ice cream to soften just enough to be moldable, but not completely melted. The perfect consistency makes shaping much easier.
- Freeze Between Steps: Don't skip the freezing steps - they're crucial for maintaining the bomb's structure and preventing a messy meltdown.
- Work Quickly: When coating and chocolate-dipping, speed is your friend. Have all your ingredients and tools ready before you start.
- Chocolate Coating Trick: Use room temperature chocolate for a smoother, more even coating. If the chocolate is too hot, it can melt your ice cream.
- Make Ahead Friendly: These bombs can be prepared in advance and stored in the freezer, making them perfect for meal prep or unexpected guests.
- Flavor Variations: Experiment with different ice cream flavors and brownie mix combinations to create your unique signature bomb!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
