Brownie Ice Cream
Brownie ice cream combines two beloved desserts into one indulgent treat: fudgy brownies and creamy ice cream. With rich chocolate chunks of brownies folded into a smooth, homemade ice cream base, this dessert is perfect for any occasion. Whether you make it with a no-churn method or an ice cream maker, this brownie ice cream is guaranteed to please your taste buds with every bite.
Equipment
- 8x8-inch baking pan (for brownies)
- Mixing bowls (for both brownies and ice cream base)
- Hand or stand mixer (for whipping the cream, if making no-churn ice cream)
- Whisk (for brownie batter and ice cream mixture)
- Spatula (for folding and spreading the ice cream)
- Loaf pan or freezer-safe dish (for assembling the brownie ice cream)
- Freezer (for setting the ice cream)
Ingredients
For the Brownie Base:
- 1/2 cup 115g unsalted butter, melted
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup 60g all-purpose flour
- 1/3 cup 40g unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Ice Cream Base (No-Churn Method):
- 2 cups 480ml heavy cream
- 1 can 14oz / 400g sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Mix-ins:
- 1 cup 140g brownie chunks (from the brownie base)
- Chocolate sauce caramel sauce, or other toppings (optional)
Instructions
For the Brownie Base:
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt the butter. Let it cool slightly before adding to the mixing bowl.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the eggs one at a time, mixing well between each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until combined.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 25-30 minutes, checking with a toothpick in the center — it should come out with moist crumbs. Let it cool for at least 15 minutes before cutting into bite-sized chunks.
For the Ice Cream Base:
- In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form (about 2-3 minutes).
- Gently fold in the sweetened condensed milk and vanilla extract until well combined. Be careful not to deflate the whipped cream.
- Add any desired mix-ins, such as crushed brownies or chocolate chips, and fold them into the ice cream base.
Assembling the Brownie Ice Cream:
- Spoon a layer of ice cream into a loaf pan or freezer-safe container.
- Scatter brownie chunks over the ice cream layer, pressing them lightly into the ice cream.
- Add another layer of ice cream, smoothing it over the brownies. Repeat layers as necessary.
- Cover the container with plastic wrap or a lid and freeze for 4-6 hours or until fully set.
Notes
- Use any type of brownie: If you're short on time, feel free to use store-bought brownies for convenience.
- No churn option: If you prefer a no-churn method, simply mix the heavy cream and sweetened condensed milk, whip it to soft peaks, and freeze.
- For a richer flavor: Add chocolate chips, caramel sauce, or a touch of espresso powder to the ice cream base for a deeper flavor profile.
- Customization: Customize the flavor by choosing a different ice cream base like mint chocolate chip or coffee-flavored ice cream, or by adding different mix-ins like crushed Oreos, nuts, or toffee bits.