brownie sundae ice cream
Ingredients
for the brownie bites
1/2 cup (118 mL) oil
8.8 ounces (250 grams) semisweet chocolate (60-70% cocoa)
3 eggs
1 cup (200 grams) brown sugar
1 teaspoon vanilla extract
1/4 cup (10 grams) dutch process cocoa powder (you can substitute natural cocoa powder; the result just won't have as rich of a flavor)
1/4 teaspoon salt
1/4 cup (31 grams) all-purpose flour
for the fudge ripple
1/2 cup (100 grams) sugar
1/3 cup (80 mL) light corn syrup
1/2 cup (125 mL) water
6 tablespoons (50 grams) unsweetened dutch process cocoa powder
1/2 teaspoon vanilla extract
for the custard
5 egg yolks
2/3 cup granulated sugar
1/4 teaspoon sea salt
3 cups lactose free half and half (or 1.5 cups whole milk + 1.5 cups heavy cream)
2 teaspoons vanilla
2 tablespoons vodka (optional)
Instructions
make the brownie bites
Preheat the oven to 350°F. Grease a 9”x9” metal baking pan and line it with parchment paper.
In a small saucepan, heat oil and semisweet chocolate on low until melted, stirring frequently. It should never be warm enough for the chocolate to bubble. Once melted, remove from heat and set aside to cool.
In a small bowl, whisk together the eggs, brown sugar, and vanilla.
Add melted chocolate to egg mixture and whisk to combine. (Note: the melted chocolate should still be warm but not hot to the touch)
Add cocoa powder and salt and mix thoroughly.
Fold in flour and mix until just combined.
Pour the brownie batter into the prepared baking pan. Bake for 20 minutes, until the top is set and has a glossy, cracked appearance. The center will still be gooey but the brownies will continue to bake once they are on the counter.
Once cool, cut brownies into bite sized pieces. (You will only need about half of the brownies for this recipe). Store in fridge or freezer overnight.
make the fudge ripple
In a small saucepan over medium heat, whisk together sugar, corn syrup, water, and cocoa powder.
Whisk continuously until mixture comes to a low bowl.
Continue to whisk for one minute.
Remove from heat, add vanilla, and stir.
Chill in refrigerator overnight.
make the custard
Prepare an ice bath by filling a large bowl with ice and water. Place a medium mixing bowl fitted with a fine mesh strainer inside the ice bath.
In a small saucepan, whisk together egg yolks, sugar, salt, and half and half.
Cook at medium low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon (about 170 F on an instant read thermometer).
Remove custard from heat and immediately pour through fine mesh strainer into the bowl over the ice bath.
Add vanilla and vodka to custard and stir.
Allow custard to cool to room temperature, stirring occasionally.
Cover with a layer of plastic wrap pressed directly over the surface of your custard. Place custard in refrigerator and chill until cold (I leave mine overnight).
assemble the ice cream
Make ice cream according to ice cream machine instructions.
Layer the ice cream, brownie bites, and fudge ripple.
Add brownie bites to the bottom of your ice cream storage container.
Add about a quarter of the ice cream on top of the brownie bites.
Spoon about a quarter of the fudge ripple on top of the ice cream.
Add brownie bites on top of the fudge.
Continue to alternate layering brownie bites, ice cream, and fudge ripple.
Freeze for at least 4 hours before serving.
About this recipe
Brownies and ice cream are a match made in heaven! The brownies in this recipe are super fudgey and are the perfect level of soft and chewy when frozen. If you want to add sprinkles or nuts to your brownie sundae ice cream, go for it! I'd add those ingredients to the ice cream machine in the last 5 minutes of churning.
Credit goes to David Lebovitz for the fudge ripple recipe! He is a fount of knowledge about making ice cream, so I recommend checking out his site if you are interested in learning more!
