Go Back
Print

Healthy Brownie Cup Ice Cream Sundaes

A lightened up version of a nostalgic, childhood favorite treat using organic, wholesome ingredients from Jewel Osco’s O Organic and Open Nature Lines.
Prep Time 10 minutes
Cook Time 22 minutes
Servings 10 brownie cups

Ingredients

  • 1 16 oz box Open Nature Gluten-Free Brownie Mix
  • 1 stick of butter or 1/2 cup coconut oil melted
  • 2 eggs room temperature
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 4 pints Open Nature Light Ice Cream I used peanut butter cup, cookie dough, salted caramel, and cookies and cream flavors
  • 1 cup O Organics 72% cocoa bittersweet chocolate chunks
  • 1/2 cup heavy cream or full fat coconut milk
  • 1 tub whipped cream
  • 1/4 cup sprinkles optional

Instructions

  1. Preheat the oven to 350 degrees. Grease 10 muffin cavities.
  2. In a large bowl, combine the melted butter (or coconut oil), eggs, water, and vanilla and whisk until fully combined. Add in the brownie mix and gently mix until just combined. Divide the batter between the 10 muffin cavities. Bake for 18-22 minutes or until the edges are crisp and the inside is just set. Allow to cool slightly, then, using a small measuring cup, press down on the warm brownies to create a small cavity for the ice cream.
  3. Remove ice cream from freezer at least 10 minutes before serving so it’s softened and easier to scoop. Scoop desired amount of ice cream to top each brownie cup.
  4. To make the ganache, simply combine heavy cream or full fat coconut milk and the dark chocolate chunks and microwave, on 50% power, for 45 seconds to a minutes and stir until all the chocolate is fully melted and smooth. Let cool slightly then drizzle over the sundaes.
  5. Garnish with whipped cream and sprinkles.
  6. Serve and enjoy!