Two warm brownie cookies topped with cold ice cream, made from a single box of premixed dough. This shelf makes a weeknight dessert that feels indulgent but takes minutes; keep a tub of ice cream on hand and you have dinner solved.

Serves 2. 18 minutes, 5 at the stove.

About 1210 calories a serving, 17 g protein, 182 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Scoop 2 large cookie dough portions from the box and set them 3 inches apart on the sheet. Bake for 12 to 13 minutes, until the edges are set but the center feels soft when you press it gently.13 min
3. While the cookies bake, scoop 2 generous portions of vanilla ice cream into bowls and set them in the freezer. When the cookies come out, let them cool on the sheet for 1 minute, then transfer each to a bowl.
4. Top each warm cookie with a scoop of ice cream and serve at once, letting the cream melt into the warm brownie.

Note Swap the ice cream for whipped cream or a drizzle of caramel if you prefer. Leftover dough balls keep refrigerated for up to a week and bake just as well. Serve with cold milk or strong coffee alongside.