Brownie Ice Cream
A delightful combination of rich, fudgy brownies and creamy vanilla ice cream, perfect for any dessert lover.
Equipment
- 9-inch Square Baking Dish
- Oven
- Heatproof Bowl
- Freezer-Safe Container
Ingredients
- 2 oz bittersweet chocolate (chopped or in pieces)
- 1/2 stick unsalted butter (2 oz, plus more for greasing)
- 2/3 cup light brown sugar
- 1/2 tsp. vanilla extract
- 1 extra-large egg (lightly beaten)
- 1/3 cup all-purpose flour (plus 1 tablespoon)
- 1 1/2 Tbsp. unsweetened cocoa powder
- 3/4 cup pecan pieces (toasted)
- 2 pints vanilla ice cream (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (176°C) and grease a 9-inch square baking dish with butter.
- In a heatproof bowl, combine chopped chocolate and butter. Set over a pan of hot water and stir until melted and smooth.
- Remove from heat and stir in brown sugar and vanilla extract. Let cool slightly, then add the beaten egg and mix until fully incorporated.
- Sift flour and cocoa powder over the mixture and stir until combined. Fold in the toasted pecans.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, until firm to the touch. Allow to cool completely in the pan.
- While the brownies cool, soften the ice cream in the refrigerator until it’s easy to mix.
- Chop the cooled brownies into small chunks and fold them into the softened ice cream. Spoon the mixture into a freezer-safe container and freeze until firm.
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Notes
Store in a well-sealed container in the freezer. For best texture, consume within two weeks.