Brownie Ice Cream
User Reviews
5.0
12 reviews
Excellent
Brownie Ice Cream
Report
Here, a fudgy brownie made with plenty of chocolate and toasted pecans, and baked slightly thinner than usual, is combined with a good store-bought ice cream—either vanilla or white chocolate works well.
Share:
Ingredients
Make the brownies (or substitute your fave homemade brownies)
- 2 ounces bittersweet chocolate* broken into pieces or chopped
- 1/2 tick (2 oz) unsalted butter plus more for the pan
- 2/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1 extra-large egg lightly beaten
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 1/2 tablespoons unsweetened cocoa powder
- 3/4 cup pecan pieces toasted
Make the brownie ice cream
- 2 pints store-bought or homemade vanilla ice cream
Instructions
Make the brownies (or substitute your fave homemade brownies)
- Preheat the oven to 350°F (176°C). Butter a 9-inch square baking dish.
- Place the chocolate and butter in a heatproof bowl and set it over but not touching a pan of almost but not quite boiling water. Heat until melted, stirring frequently.
- Carefully remove the bowl from the pan. Stir in the sugar and vanilla extract and let cool for a couple of minutes.
- Stir the beaten egg into the chocolate mixture. Sift the flour and cocoa on top of the mixture and then thoroughly combine the ingredients. Stir in the nuts. Scrape the batter into the prepared pan, spreading it evenly.
- Bake the brownies for 12 to 15 minutes, until just firm to the touch. Let cool in the pan before slicing.
Make the brownie ice cream
- Move the ice cream to the refrigerator long enough to soften but not so long that it starts to melt. Dump into a large bowl.
- Chop the brownies into small chunks and mix them into the ice cream. Spoon it into a resealable freezerproof container with a lid and freeze until firm. You know what to do from here.
Notes
- Bittersweet chocolate rests in the 70% cocoa range and can be used interchangeably with semisweet chocolate, which is around 60%. However, there can be a huge range in the amount of sugar used, from brand to brand, so keep that in mind. There are a few other options that involve a little more measuring and mixing. For this recipe, you can use
- —2 tablespoons cocoa powder+2 tablespoons sugar+4 teaspoons butter OR
- —1 1/3 ounce of unsweetened chocolate+4 teaspoons sugar
- Just add either combination directly to the other ingredients and proceed from there.
Nutrition Information
Show Details
Serving
1portion, based on 6 servings
Calories
682kcal
(34%)
Carbohydrates
75g
(25%)
Protein
10g
(20%)
Fat
40g
(62%)
Saturated Fat
19g
(95%)
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
149mg
(6%)
Fiber
4g
(16%)
Sugar
61g
(122%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1portion, based on 6 servings | |
| Calories | 682kcal | 34% |
| Carbohydrates | 75g | 25% |
| Protein | 10g | 20% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 149mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 61g | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)
North American, American, Canadian
5.0
(6 reviews)
