If you can imagine your favorite homemade brownies transformed into a smooth and creamy bowl of ice cream, then you have a glimpse of the awesomeness that is Brownie Ice Cream. This dessert was an enormous hit with our friends a few weeks ago and there wasn’t a bite left the next day.
Yes, I did serve brownie ice cream over warm brownies. Too much decadence? Not at all! (Is there ever such a thing as too much chocolate?!)
- 1 cup milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/8 teaspoon fine sea salt
- 4 large brownies crumbled
- Stir ins: 3 large brownies chopped into 1/2" pieces, about 2 cups worth
- Add the milk, cream, vanilla, sugar, and salt to a blender pitcher. Add enough crumbled brownies to fill the pitcher to the 4 cup mark. Blend until smooth. Pour into the ice cream machine and freeze according to manufacturer's instructions.
- Transfer to an airtight container and stir in brownie chunks. Freeze until firm. Enjoy!
You may use any brownies that you like for this ice cream. This is our favorite traditional brownie recipe and this is our favorite gluten free brownie recipe! (I omit the nuts for either recipe if I know I will be using them for ice cream!)
ONE YEAR AGO TODAY: Crock-Pot Mexican Pork and Baked Taquitos
TWO YEARS AGO TODAY: Chipotle Ranch Chicken Bites
THREE YEARS AGO TODAY: Homemade Whole Wheat Tortillas
Kate says
July 31, 2014 at 3:50 pmJeni says
July 31, 2014 at 10:47 pm