For this brownie ice cream, a fudgy brownie is 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 chocolate works well. Serve with your choice of hot sauce for pouring.–Linda Collister
LC Recipe Tomfoolery Note
Chances are you’ve been mashing brownies into ice cream since you were a kid. Still, we could all use a reminder–and this simple recipe does the trick. Although it indulges crazy schedules–and crazy cravings–by suggesting store-bought ice cream or gelato, you may wish to opt for a homemade vanilla, just so as not to risk marring what could just be the best darn moment of your day.
Brownie Ice Cream
- Quick Glance
- 15 M
- 45 M
- Serves 6 to 8, so they say
- 2 ounces bittersweet chocolate, broken into pieces or chopped
- 1/2 stick 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
- 2 pints store-bought or homemade vanilla ice cream
- 1. Preheat the oven to 350°F (176°C). Butter a 9-inch square baking dish.
- 2. 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.
- 3. Carefully remove the bowl from the pan and use a wooden spoon to stir in the sugar and vanilla extract. Let cool for a couple of minutes
- 4. Stir the beaten egg into the chocolate mixture. Sift the flour and cocoa on top of the mixture, then thoroughly combine the ingredients. Stir in the nuts. Scrape the batter into the prepared pan, spreading it evenly.
- 5. Bake the brownies in the preheated oven for 12 to 15 minutes, until just firm to the touch. Let cool in the pan before slicing.
- 6. Meanwhile, 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.
- 7. Chop the brownies into small pieces and mix them into the ice cream. Spoon it into a resealable freezer proof container with a tight lid and freeze until firm. You know what to do from here….
Recipe Testers Reviews
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.
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 five 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 one 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 two 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.