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Brownie Cookie Ice Cream Clouds

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  • Author: Ter Turner
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 6
  • Category: Dessert
  • Method: Oven


A fun dessert for the Holidays.


  •   2-3 pints of vanilla or mocha ice cream (or any flavor of your choice)
  •   1 Box of Williams Sonoma Peppermint Bark
  •   Brownie cookies – recipe below (or your favorite cookie)Brownie Ingredients
  •   3 ounces (85 grams) unsweetened chocolate, roughly chopped
  •   1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
  •   1 cup (200 grams) granulated sugar
  •   2 large eggs
  •   1 teaspoon (5 ml) vanilla extract
  •   1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
  •   2/3 cup (85 grams) all-purpose flour


  1.  Soften the ice cream and gently fold in chopped Peppermint Bark, about a cup per pint, or to taste. With large dinner spoon  scoop generous amount of ice cream onto each brownie cookie, using your fingers to smooth it down.
  2. Place each cookie cloud on a platter that will fit in your freezer. Freeze to set. Once set, break off nice sized chunks of Bark to decorate the top of each cloud.
  3. Preheat oven to 350°F. Grease two 8×8-inch or 9×9-inch square baking pans extremely well.
  4. In double-boiler or medium heatproof bowl over gently simmering water, heat chocolate and butter together until just before melted.
  5. Remove from heat and stir until totally dissolved. Stir in sugar and combine well. Crack one egg into bowl and mix. Add and mix second egg. Stir in vanilla then salt until combined, then stir in 1/2 the flour. Add  remaining flour and mix until  batter is smooth.
  6. This batter tends to be thick, so spoon equal amounts of batter between the two very well greased pans. Then use an off-set spatula to smooth out and spread evenly. I always leave a little left over to make sure I have enough for each of the corners.
  7. Bake on 2 different racks for about 12 minutes, rotating once top to bottom and once front to back. (Every oven is different, and I think these are best if not overcooked.)
  8. Remove and allow them to cool completely. They can sit overnight, if covered loosely.
  9. When brownies cool, cut brownies using a biscuit cutter, as close to one another as possible, so you get as many as you can. Remove each brownie piece as you cut. (Be sure to save all the brownie crumbles for your happy family!)


Note:  Brownie recipe is inspired by Smitten Kitchen’s recipe.