Brownie Ice Cream

This brownie ice cream is made with chunks of rich brownie swirled through vanilla ice cream. Because when it comes to dessert, you should never have to choose between brownies and ice cream.

Yes, a recipe for brownie ice cream. Because even if you’ve been smashing brownies into ice cream since you were a kid, we could all use a reminder. This simple recipe does the trick. It indulges crazy schedules and must-satisfy-now cravings by suggesting store-bought ice cream or gelato, although you may wish to opt for a homemade vanilla, just to make the best darn moment of your day even more astounding.–Renee Schettler

Brownie Ice Cream

A square metal dish filled with brownie ice cream and a metal ice cream scoop removing a scoop from the dish.
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.
Linda Collister

Prep 15 mins
Cook 15 mins
Total 45 mins
Dessert
American
6 to 8 servings
682 kcal
5 from 1 vote
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Ingredients 

Make the brownies (or substitute your fave homemade brownies)

  • 2 ounces bittersweet chocolate* broken into pieces or chopped
  • 1/2 stick (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

Directions
 

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.
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Notes

*What can I substitute for bittersweet chocolate?

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.

Show Nutrition

Serving: 1portion, based on 6 servingsCalories: 682kcal (34%)Carbohydrates: 75g (25%)Protein: 10g (20%)Fat: 40g (62%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 125mg (42%)Sodium: 149mg (6%)Potassium: 499mg (14%)Fiber: 4g (17%)Sugar: 61g (68%)Vitamin A: 963IU (19%)Vitamin C: 1mg (1%)Calcium: 248mg (25%)Iron: 2mg (11%)

Recipe Testers' Reviews

If you’re reading this recipe and asking yourself, why can’t I just go to the store and buy a pint of brownie ice cream, you’re absolutely correct—and also unworthy of this recipe. The fresh, nutty brownie taste is a complete revelation compared to the bland brownie chunks you’ll find in store-bought versions. The nut-to-batter ratio is perfect.

As you make the brownies, don’t worry if the batter seems skimpy—you’re not making a regular batch of brownies, but an ice cream add-in. I urge you to make this today and have a spoon in hand as you wait patiently (or not so patiently) by the freezer door for the ice cream to firm up.

This was a big hit here—I know we’ll be making it again. We made homemade vanilla ice cream to swirl the brownies in. This is a great one to get the kids involved in.


Originally published May 23, 2011

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Comments

  1. 5 stars
    The brownie recipe was good—I doubled it because I figured what didn’t go in the ice cream could go in my tummy. Probably due to the recipe being doubled, the cook time was much longer than suggested: I had them in for 20 minutes, and the middle was still fairly gooey. I thought this might actually be a good thing—sort of a brownie-meets-cookie-dough concept, so I went with that. I used half vanilla and half chocolate, and swirled the still-sticky brownie through the softened ice cream. When it froze, the undercooked brownie was significantly harder in texture than the ice cream, so you sort of had to dig it out. The kids loved this, but my husband said that it mightn’t be so good for those trying to eat their dessert more “delicately.” All in all, I’d definitely make this again, and maybe make my own vanilla ice cream to go with it.

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