Ice Cream Brownie Tarts

Preheat your oven to 350°F. Spray four 4 1/2 inch tart pans with (removable bottoms) with oil.

Remove a heaping 1/2 cup of ice cream and allow it to melt. (It should melt down to 1/2 cup.)

Whisk together the flour, cocoa powder, baking powder and salt in a bowl.

In another bowl, whisk together the oil, vanilla, sugar and melted ice cream.

Pour the wet ingredients into the dry and stir until completely blended. It will be stiff.

Divide the batter equally into the 4 tart pans and spread it out to cover the pans. Bake for 14 minutes.

Allow to cool completely. (You can make the brownies a day ahead.)

Soften the remaining ice cream and divide equally onto the top of the 4 brownie tarts.

Top the ice cream with the raspberries. Sprinkle the tops with the chopped almonds and the chocolate chips.

Put the tarts in the freezer for 30 minutes or until the ice cream has firmed up.

Warm some fudge sauce. Remove the tarts from the freezer and drizzle the tops with fudge sauce.

Eat immediately.