Easy Individual Ice Cream Cakes Pirouette Cookies

Easy Individual Ice Cream Cakes Pirouette Cookies

These are very easy individual ice cream cakes

4.84 from 135 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Dessert

Cuisine American

Servings 6 people

Calories 247 kcal

Equipment

1 medium size bowl
1 large metasl sppon
6 mini springform pans this can be made as one 9 inch cake too
1 mini food processor
1 glass to smooth ice cream
1 9 x 13 cake pan

Ingredients

1 egg large egg room temperature
1 box Duncan Hines Fudgy Brownie mix
1 container Pirouette Cookies
1 container ice cream of your choice. I used Breyer's extra creamy vanilla ice cream
leftover brownie crumbs for the top of cakes

Instructions

Make the brownies in a 9 x 13 cake pan according to the box brownie mix directions
Break the Pirouette cookies in half while the brownies are cooling
Once the brownies are cooled cut them to fit the inside of the mini springform cake pans
Fill the side of the pans with the Pirouette cookies and freeze them overnight to make them solid. This is the best way to keep this stable when adding the ice cream
Next add a scoop of ice cream and smooth with the bottom of a glass
After adding the first scoop of ice cream to all the pans. Fill them all up to the top and smooth again with the bottom of a glass
Grind the leftover brownie pieces in a mini food processor. the crumbs will be stored in the refrigerator overnight
Take these out the next day to get to room temperature and break them apart with a spoon. This will make crumbs break apart.
Sprinkle the tops of the cakes with the crumbles and return to the freezer. Keep these in the freezer until you are ready to serve these to guests.
Remove each cake from the springform pans before serving.

Notes

Easy Individual Ice Cream Cakes

Make the brownies in a 9 x 13 cake pan according to the box brownie mix directions

Break the Pirouette cookies in half while the brownies are cooling

Once the brownies are cooled cut them to fit the inside of the mini springform cake pans

Making the right size brownie — Cut the brownies to the right size to fit inside the bottom of the springform pan.

Brownie added to the bottom of the pan. — Add the cut brownie to the pan.

Fill the side of the pans with the Pirouette cookies and freeze them overnight to make them solid. This is the best way to keep this stable when adding the ice cream

Adding the broken cookies to the side of the cake. — Add the pirouette cookies around the outside and push them lightly into the brownie

Next, add a scoop of ice cream and smooth with the bottom of a glass

scoop-of-ice-cream-individual-ice-cream-cake — scoop-of-ice-cream

After adding the first scoop of ice cream to all the pans. Fill them all up to the top and smooth again with the bottom of a glass

smoothing-with-glass-ice-cream-cakes — smoothing-with-glass

Put these in the freezer overnight so they get solid.

Grind the leftover brownie pieces in a mini food processor. the crumbs will be stored in the refrigerator overnight

grinding leftover brownies in a food processor — After extra brownies are ground up in the food processer

Take these out the next day to get to room temperature and break them apart with a spoon. This will make crumbs break apart.

Sprinkle the tops of the cakes with the crumbles and return to the freezer. Keep these in the freezer until you are ready to serve these to guests.

two-individual-ice-cakes-served — two-cakes

Remove each cake from the springform pans before serving.

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