I made these this past weekend for my Sunday school class. They look cute since they are bite-sized, but they start to melt quickly. It’s a good excuse to eat quickly! I made them in my mini-muffin pan, but you can use the same idea in a regular sized muffin pan. This is really instructions more than an actual recipe. I used peanut butter ice cream for some and cherry chocolate chip ice cream for the other half. You can choose your favorite ice cream of course. I found this idea on Julie Cooks and she found it at Joy the Baker . Take a look for more detailed instructions.
Joy used a cake mix, but I used my favorite Ultimate Chocolate Brownie Muffin recipe that I posted before. But I just filled the mini-muffin cups a little less than half-way. After baking them and cooling them in the pans, I loosened the muffins and then pushed them down a little with my tart tamper.
Joy froze the cake mix at this point, but I didn’t have time to do that so I just topped them (while in the pans) with softened ice cream. Then I covered them with plastic wrap and put them in the freezer overnight.
The next day I made a ganache and covered some of the ice cream muffins with it and sprinkled them. (You can top them however you’d like or not at all.) Then I put them back in the freezer for a few hours. Run a knife around each muffin and pop them out. Serve and eat immediately.