Chocolate Brownie Ice Cream Recipe
Chocolate Brownie Ice Cream is a perfect dessert that combines brownie chunks with creamy vanilla ice cream.
Ingredients
For the Brownies:
- 2 eggs
- 1 cup sugar:
- 1 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Toppings:
- 1 pint cherry vanilla ice cream or your preferred flavor
- Whipped cream
- Chocolate syrup
- 1/2 cup strawberries hulled and sliced
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Bake the Brownies:
- Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
- In a bowl, whisk together the vegetable oil, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, mixing gently to avoid overworking the batter.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 15-20 minutes, or until the edges start pulling away from the pan and a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely on a wire rack, then cut them into squares.
Assemble the Brownie Ice Cream:
- Place a brownie square at the base of your serving dish.
- Scoop your choice of ice cream on top—cherry vanilla is a great option, but feel free to get creative with other flavors.
- Drizzle chocolate syrup over the ice cream for extra indulgence.
- Add a generous swirl of whipped cream for a light, fluffy contrast.
- Finish with fresh strawberry slices for a pop of color and freshness.
- Serve and enjoy!
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