Irresistible Homemade Brownie Ice Cream Recipe for Sweet Lovers

Decadent chocolate melts seamlessly into creamy homemade brownie ice cream, creating a dessert that tantalizes every sweet tooth.

Rich fudgy brownies swirl through velvety smooth frozen custard, promising pure indulgence.

Each spoonful brings intense chocolate notes that dance across your palate.

homemade treats always feel more special than store-bought alternatives.

The combination of warm brownies and cold ice cream creates a delightful contrast of temperatures and textures.

Fresh ingredients elevate this dessert from ordinary to extraordinary.

You’ll want to savor every delicious bite of this irresistible frozen delight.

Homemade Brownie Ice Cream What Makes It Special

• Create a decadent dessert that combines rich brownies with creamy ice cream for an irresistible treat.
• Follow easy steps to craft a gourmet-style dessert that looks impressive but requires minimal culinary expertise.
• Wow friends and family with a show-stopping dessert that's perfect for gatherings, celebrations, or weekend indulgences.
• Experiment with different ice cream flavors or add toppings to make this recipe uniquely yours and keep things exciting.

Everything Needed for Brownie Ice Cream Magic

• Chocolate: Rich, dark chocolate provides deep flavor and helps create the signature brownie texture.
• Butter: Adds richness and helps create a smooth, moist brownie base.
• Sugar: Provides sweetness and helps create a soft, tender brownie texture.
• Eggs: Bind ingredients together and contribute to the brownie's structure.
• Flour: Forms the primary structure of the brownie base.

• Vanilla Extract: Adds depth and enhances the overall chocolate flavor.
• Salt: Balances and intensifies the sweet chocolate taste.
• Baking Powder: Helps the brownie rise slightly and creates a lighter texture.

• Ice Cream: Soft, creamy filling that transforms brownies into a decadent frozen dessert.

Tools to Whip Up Brownie Ice Cream at Home

• Mixing Bowls: Essential for combining ingredients and preparing batter.
• Whisk: Perfect for blending dry ingredients and mixing eggs smoothly.
• Saucepan: Crucial for melting chocolate and butter gently over low heat.
• Jelly Roll Pan: Large, flat pan with sides for baking brownie base evenly.
• Parchment Paper: Helps remove brownie layer easily and prevents sticking.
• Sharp Knife: Needed for trimming brownie edges and cutting final dessert.
• Spatula: Great for folding ingredients and spreading ice cream.
• Plastic Wrap: Used for wrapping and freezing the assembled ice cream brownie.

Steps to Creamy Brownie Ice Cream Bliss

Step 1: Prepare the Oven

Warm up your oven to 350°F.

Grab a jelly roll pan and generously coat it with butter.

Line the pan with parchment paper, ensuring complete coverage.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together flour and baking powder until perfectly combined and lump-free.

Step 3: Melt Chocolate Base

Use a saucepan to gently melt chocolate with butter over low heat.

Stir in vanilla and a pinch of salt.

Keep stirring until smooth and glossy.

Step 4: Create Brownie Batter

Pour sugars into the melted chocolate mixture.

Crack eggs one at a time, mixing thoroughly after each addition.

Carefully fold in the flour mixture until just combined.

Step 5: Bake the Brownie Layer

Spread the batter evenly across the prepared pan.

Slide into the preheated oven and bake for 15 minutes.

The top should look dry and set when done.

Step 6: Prepare Brownie Layers

Allow the brownie slab to cool completely.

Slice the brownie in half.

Trim the edges to create clean, even sides.

Step 7: Assemble Ice Cream Sandwich

Remove ice cream from the freezer to soften slightly.

Spread a generous layer of softened ice cream over one brownie half.

Carefully place the second brownie layer on top.

Wrap tightly in plastic wrap and freeze for 2 hours.

Step 8: Slice and Store

Cut the frozen treat into 6 rectangular sandwiches or 12 smaller squares.

Wrap individually and return to the freezer for storage.

Brownie Ice Cream Expert Advice

• Watch brownies closely at 15-minute mark to ensure they stay fudgy and moist, avoiding dry texture.
• Use high-quality dark or semi-sweet chocolate for rich, intense brownie flavor that complements ice cream.
• Let ice cream sit at room temperature for 5-10 minutes before spreading to achieve smooth, even layer.
• Wrap sandwich tightly in plastic wrap or wax paper to prevent freezer burn and maintain optimal texture.
• Experiment with different ice cream flavors like mint chocolate chip, coffee, or salted caramel for unique combinations.

Brownie Ice Cream Variations to Try

• Gluten-Free Brownie Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains rich chocolate flavor.
• Vegan Chocolate Dream: Swap eggs with mashed bananas or flax eggs, use dairy-free dark chocolate, and choose plant-based ice cream for a compassionate dessert.
• Low-Sugar Chocolate Treat: Substitute sugar with monk fruit sweetener or stevia, and use dark chocolate with higher cocoa content to reduce overall sugar while keeping intense flavor.
• Nutty Chocolate Adventure: Mix chopped walnuts or pecans into brownie batter for added crunch and incorporate nut-based ice cream like pistachio or hazelnut for complementary texture.

Brownie Ice Cream Serving Ideas for Summer

• Sweet Symphony Sundae: Drizzle warm chocolate sauce or caramel over sliced brownie ice cream sandwich for extra decadence.
• Nutty Crunch Topping: Sprinkle chopped almonds, pecans, or toasted coconut flakes on top for delightful texture contrast.
• Berry Bliss Companion: Serve alongside fresh raspberries or strawberries to add a tangy, refreshing element that cuts through the rich chocolate.
• Whipped Cream Dream: Add a dollop of fresh whipped cream and a light dusting of cocoa powder for an elegant finishing touch.

How to Store Brownie Ice Cream Properly

• Wrap tightly in plastic wrap or place in airtight container for up to 5 days, preventing freezer burn and maintaining flavor.
• Store in sealed freezer bag or container for 2-3 months, separating layers with parchment paper to prevent sticking.
• Let thaw at room temperature for 5-10 minutes before serving to soften ice cream and enhance texture.
• Place in refrigerator for 30 minutes before enjoying to ensure even, smooth consistency without melting completely.

FAQs

• Can I use a different type of chocolate for the brownies?

Yes, you can swap dark, milk, or semi-sweet chocolate based on your preference. Just ensure it’s high-quality baking chocolate for the best flavor.

• How do I know when the brownies are perfectly baked?

Look for a dry top and slightly set edges. The center should still be slightly soft. A toothpick inserted should come out with a few moist crumbs.

• What if my brownies turn out too hard or too soft?

Overbaking leads to dry brownies, while underbaking creates very gooey texture. Follow the 15-minute baking time and check doneness with the toothpick test to achieve the right consistency.

Homemade Brownie Ice Cream Recipe

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4.8 from 16 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Homemade brownie ice cream blends rich chocolate brownies with creamy vanilla ice cream for an indulgent dessert. Cool chocolate chunks nestle within smooth, sweet layers, creating a delightful treat that satisfies intense chocolate cravings.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 ounces (113 grams) semisweet chocolate, chopped
• 2 large eggs
• 1/2 gallon (1.89 liters) ice cream, any flavor
• 1/2 cup (113 grams) unsalted butter

Dry Ingredients:

• 1 cup (120 grams) all-purpose flour
• 1 cup (220 grams) brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/4 teaspoon (1.25 grams) baking powder
• 1/2 teaspoon (3 grams) salt

Flavor Enhancers:

• 1 1/2 teaspoons (7.5 milliliters) vanilla extract

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Instructions

1. Preheat the oven to 350°F. Grease a jelly roll pan and line with parchment paper, ensuring complete coverage for easy removal.
2. In a separate bowl, combine flour and baking powder, whisking thoroughly to eliminate any lumps.
3. Create a double boiler or use low heat to melt chocolate, butter, vanilla, and salt, stirring constantly until smooth and fully integrated.
4. Incorporate sugars into the melted chocolate mixture, blending until uniform. Add eggs individually, mixing completely after each addition. Gently fold in the flour mixture until just combined.
5. Transfer batter to prepared pan, spreading evenly with a spatula. Bake for 15 minutes, watching for a dry surface and set edges.
6. Allow brownie to cool completely at room temperature. Carefully slice the slab in half, trimming edges for a clean, symmetrical shape.
7. Soften ice cream slightly at room temperature. Spread a smooth, even layer of ice cream over one brownie half. Place second brownie layer on top, pressing gently.
8. Wrap the assembled dessert tightly in plastic wrap. Freeze for 2 hours to set and firm up the ice cream.
9. Remove from freezer and slice into 6 rectangles or 12 smaller squares. Immediately wrap individual portions and return to freezer for storage.

Notes

• Ensure chocolate melts gently to prevent burning by using low heat and stirring constantly.
• Line pan with parchment paper overhanging edges for easy brownie removal without breaking.
• Check brownies at 12-13 minutes to avoid overbaking, which can make them dry and crumbly.
• Let brownies cool completely before adding ice cream to prevent melting and maintain layered structure.
• For gluten-free version, substitute all-purpose flour with almond or gluten-free blend.
• Use high-quality chocolate and premium ice cream for richer, more decadent flavor profile.
• Experiment with different ice cream flavors like mint chocolate chip or salted caramel for variety.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks, Ice Cream
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg