Let me repeat that: Chocolate Brownie Ice Cream. Let’s break it down: rich, chocolatey ice cream, an ENTIRE PAN OF FUDGEY BROWNIES, homemade caramel and walnuts for good measure. Need I say any more? I mean, SEO says I need to say more. But, we both know I don’t. This is my favorite ice cream. Ever. If you like brownies and chocolate ice cream and caramel, I’d care to bet you’d say the same. It requires a little more effort because you’ll make both the brownies and the caramel but I swear and of course the cream but your efforts will be handsomely rewarded when all is said and done.
No-Churn or Ice Cream Maker?
I personally use this ice cream maker. I love it but it’s absolutely not necessary! If you’re going no-churn, you’ll just want to let your ice cream freeze about 80% of the way and then mix in your brownies, caramel and walnuts. After that, you can return it to the freezer to continue to set.
With an ice cream maker, you’ll make the ice cream, mix in the extras and then put it in the freezer to solidify for a few hours. You could eat it right away – not that I would know anything about that – but it would be pretty soft (but still incredibly delicious). Again, I’m assuming.
What do I do first?
If you have an ice cream maker: make those brownies! If you don’t, then start with the ice cream base. You’ll make the caramel (I used Rosana’s recipe) when the ice cream is either freezing or churning. The only caveat with the no-churn method is that I wouldn’t recommend starting the ice cream at night due to the fact that you won’t want it to fully freeze. Unless you want to wake up in the middle of the night to add in your brownies. I mean, you might want to and who am I to stop you?! It would be weelllll worth it but I figured I should give you a heads up. Ok, I’ll leave you to it. Happy Chocolate Brownie Ice Cream making, y’all!
- 8×8 pan
- ⅓ cup cocoa powder
- 3 tbsp Dutch-processed cocoa
- ½ cup all-purpose flour
- ¼ tsp baking powder
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 tbsp instant espresso powder
- ¼ tsp kosher salt
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- Pre-heat the oven to 350
- Grease an 8×8 pan with oil and line with parchment paper, set aside
- Sift cocoa powders, flour, baking powder and granulated sugar into a large bowl
- Add brown sugar, espresso powder and salt to mixture, whisk to combine all
- Add vegetable oil, eggs and vanilla extract to the dry ingredients and stir until shiny and well combined, about 2 minutes
- Pour batter into pan and bake for 17-20 minutes or until edges start to crisp and center is still wiggly
Chocolate Ice Cream
- Ice Cream Maker (optional)
- Loaf Pan
- ¾ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tbsp espresso powder
- ½ tsp kosher salt
- 2 cups whole milk
- 1 cup heavy cream
- 2 tsp vanilla extract
- 4 tbsp caramel
- ½ cup walnuts
- Sift cocoa powder and sugars in to a large bowl
- Add in remaining ingredients and using a hand mixer, mix until ingredients are well combined and the sugars have completely dissolved
- Cover with plastic wrap and refrigerate (if using an ice cream maker) for an hour OR if using no-churn method, place mixture in freezer, covered until ice cream is roughly 80% frozen – start checking on ice cream after ~4 hours
- If using an ice cream maker, add liquid to bowl and churn until your mixture is thick
- Once ice cream is ready either via freezer or churning, cut up brownies into 1″ chunks and stir into ice cream. Add 4 tablespoons of caramel and 1/2 cup of walnuts, swirl to gently combine. Return to freezer for at least 2 hours or until ice cream as fully solidified.