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.
Brownie Ice Cream
- Quick Glance
- 15 M
- 45 M
- Serves 6 to 8
IngredientsEmail Grocery List
- Make the brownies (or substitute your fave homemade brownies)
- Make the brownie ice cream
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.
Transfer the ice cream to the refrigerator long enough to soften but not so long that it starts to melt. Transfer to 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. Originally published May 23, 2011.
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.
This recipe allows you to put your own spin on ice cream without needing any special equipment, or having to go back to the freezer every few hours to churn by hand. The brownies are so quick and easy to make, and they’re crumbly enough to break into small pieces while still being chewy in the centre. They give flavor and texture to a quality store-bought ice cream. The idea is so simple, yet it had never occurred to me to try it before—but I’ll certainly be trying it again.
This was excellent—not that I expected a quick, simple brownie ice cream to be bad. I didn’t, however, expect to consume the entire batch almost single-handedly in the span of 5 days.
I wound up stirring it into freshly made ice cream, but I’m sure it would work just fine with premium store-bought. The brownies were quite good on their own when fresh, too.
This brownie ice cream recipe is for sinners. It’s an excellent idea for a special and different dessert.
Here is a tip for a softer ice cream: Wrap the packages in a couple layers of plastic bags before storing in the freezer. This way, the ice cream is always soft and ready to eat. I had only coffee mocha ice cream, and it was delicious for adults. Next time we’ll try it with vanilla ice cream. Thanks for the idea! I’m sure we’ll use it a lot in summer.