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. 

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