From soft serve cones to pints of dairy-free ice cream, there’s no form of frozen treat that isn’t delicious. Generally, we want to eat our ice cream before it melts (although when it’s a little soft and drippy, it’s especially delicious). But, there are occasions on which a puddle of melted ice cream is actually a good thing! Because it can be used as a secret ingredient in several different dishes, from French toast for breakfast to numerous desserts.

–Cookies and Cups; Melted Ice Cream Cake

And, when it comes to flavors:

Are you “Spooning your way to brownie nirvana? Smack dab in the middle of this brownie-chunk-filled ice cream there’s a core of unbaked brownie batter calling your name, while the pint literally melts in your hand?” (C’mon – a PINT is a single serving…why else would it be precisely the size of my little hand?)

Well, if you’ve lost track of time and your little single-serve pint of Ben & Jerry’s has melted away (for shame), just melt some chocolate, stir well, and sprinkle with some thin dark chocolate brownie cookie crumbles and chill –

Chocoholics, beware…

Brownie Batter Core Ice Cream Fudge

Brownie Batter Core Ice Cream Fudge

1 pint Ben & Jerry’s Brownie Batter Core Ice Cream (or any flavor), melted
24 oz. dark chocolate (GOOD quality chocolate – makes a difference) chunks
1 cup chocolate chunk cookies, roughly crumbled

Line an 8″x8″ baking pan with oiled aluminum foil.

Melt the ice cream on the counter or in the microwave (or stovetop) until room temperature and most liquidy.

Over very low heat, melt the chocolate chunks until mostly smooth – a few chunks add character.

Remove from heat and stir in the melted ice cream.

Pour the melted chocolate mixture into the prepared pan.

Top with crumbled chocolate cookies.

Chill overnight.

Slice and serve chocolate perfection!