This recipe combines creamy chocolate ice cream with decadent brownie pieces.
Chocolate brownies are possibly the perfect companion to ice cream. Why? Because unlike chocolate chips, brownies are fantastic frozen. They don’t turn rock hard; if anything the texture improves.
How to make brownie ice cream
- Make the brownies using the recipe below
- Make a batch of your favourite chocolate ice cream
- Break the brownies into small pieces (or big if that’s what you like) and add to the ice cream as it’s almost finished churning.
A quick tip
After making the brownies, add them to the freezer for a couple of hours before adding to your ice cream. You don’t want to add them still warm as it will effect the texture of your ice cream.
The fast method
If you’re short on time, simply buy a tub of chocolate ice cream and mix in these delicious homemade brownies.
- 85 gm chopped chocolate at least 70% cacao
- 110 gm unsalted butter plus some extra for greasing the pans
- 180 gm granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 85 gm plain flour all purpose flour
- Heat oven to 180°C (350F). Line two 20cm (8") square baking pans with buttered baking paper.
- Place a medium bowl (must be heat-proof) over a pot of simmering water. Ensure the bowl isn't touching th water. Gently melt chocolate and butter until almost melted then remove from heat and stir until fully melted.
- Stir in sugar until fully combined and then stir in eggs and vanilla. Mix in salt and flour until just combined.
- Divide the mixture evenly between the two pans and smooth over the top. Bake on two racks for 20 minutes or until a toothpick inserted comes out without any batter on it.
- Once brownies have cooled a little transfer them to the freezer (don't remove the brownies from the pans). They'll need to stay in there for about 20 minutes before adding the ice cream.