04 September 2012

Brownie Ice Cream

In an effort to keep myself cool in this stifling weather, I decided to experiment with some ice cream.  Brownie ice cream is nothing new but to a constantly hot and sweaty pregnant woman like me, it sounded divine.  It's not difficult to make and if you aren't blessed with an ice cream maker, you're in luck--it doesn't require one.  There are two ways to make it depending on if you've got store bought brownie mix or not and both will turn out wonderfully.

If you've got a store bought brownie mix, sprinkle 3/4 cup of the powder (not the batter) over about 1/2 gallon of softened vanilla ice cream.  Mix until smooth and return ice cream to the freezer.  With the remaining brownie mix, add two tablespoons flour and prepare according to package instructions, baking a few minutes less to avoid overcooking (a toothpick inserted in the center should come out clean).
If you don't have a store bought brownie mix, follow the recipe below:

1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cocoa
2 cups sugar

Combine all ingredients and use 3/4 cup of the cocoa mix over about 1/2 gallon softened vanilla ice cream.  Mix with a blender until smooth and return to the freezer.  Add to the remaining brownie mixture, not the ice cream:

2 Tablespoons flour
4 eggs
1 cup butter, melted
1 1/2 teaspoon vanilla

Bake at 350F in a 13x9 pan for about 25 minutes or until a toothpick inserted in the center comes out clean.
Don't worry about keeping your brownies square--they're going to be mixed right into the ice cream!
Once the brownies are baked, place 1/4 to 1/2 the brownies into a bowl and place in the freezer for one hour.  Then combine the brownie flavored ice cream and the brownie bits together, stirring until brownie bits are desired size.  Feel free to add nuts, caramel, miniature marshmallows, etc if you wish.
Either serve immediately for soft ice cream or return to the freezer for about four hours or overnight for firmer ice cream.


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