Recipe courtesy of Great Northwest Ice Cream
10 min
10 min
4 servings


  • Four 3 1/2-inch square brownies
  • 1 quart vanilla ice cream with milk chocolate coated English toffee bar chunks 
  • Hot Fudge Sauce, recipe follows
  • One 21-ounce can cherry pie filling, strained, rinsed with water, and drained
  • Whipped cream, for topping
  • Chopped chocolate-coated English toffee candy, or toasted sliced almonds, for sprinkling
Hot Fudge Sauce:
  • 6 ounces chocolate chips
  • 1/2 cup heavy cream 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon almond liquor, optional


Put a brownie on a plate and a heaping scoop of ice cream on top of the brownie. Spoon the cherries and Hot Fudge Sauce over the ice cream. Add a dollop of whipped cream, and sprinkle with candy bits or almonds.

Hot Fudge Sauce:

In a small saucepan heat the cream until small bubbles form around the edge of the pan. Add the chocolate chips and let sit for several minutes. Stir with a wire whisk until the chocolate is melted. Stir in the butter and amaretto, if using, and allow the butter to melt. Whisk until combined. 

Recipe courtesy of Great Northwest Ice Cream

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