Three ingredients. Five minutes. A dessert that looks like you tried much harder than you did. These crunch cups use Brownie Crisps as a press-in shell - no baking, no fuss.

What You Need

• 1 pack Brownie Crisps, crushed
• 1 tbsp melted coconut oil
• 2-3 scoops vanilla (or any flavour) ice cream
• Optional toppings: crushed nuts, dark chocolate shavings, caramel drizzle

How to Make It

1. Mix crushed Brownie Crisps with melted coconut oil until combined.
2. Press the mixture into silicone muffin moulds or small cups, covering the base and sides.
3. Freeze for 20 minutes until firm.
4. Remove from moulds and fill with a scoop of ice cream.
5. Add toppings and serve immediately - or refreeze for 30 minutes for a firmer cup.

Make It Your Way

Try coffee ice cream inside Chocolate Chip Brownie Crisps for a mocha version. Or use mango sorbet for something lighter. The crunch cups hold for up to a week in the freezer unfilled - make a batch in advance and scoop to order.