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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F. Grease a jelly roll pan and line with parchment paper, ensuring complete coverage for easy removal.
- In a separate bowl, combine flour and baking powder, whisking thoroughly to eliminate any lumps.
- Create a double boiler or use low heat to melt chocolate, butter, vanilla, and salt, stirring constantly until smooth and fully integrated.
- 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.
- Transfer batter to prepared pan, spreading evenly with a spatula. Bake for 15 minutes, watching for a dry surface and set edges.
- Allow brownie to cool completely at room temperature. Carefully slice the slab in half, trimming edges for a clean, symmetrical shape.
- 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.
- Wrap the assembled dessert tightly in plastic wrap. Freeze for 2 hours to set and firm up the ice cream.
- 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