Chocolate Brownie Ice Cream
A holiday weekend recipe for you
-Please make sure your ice cream machine bowl (if using one like this) is and has been in the freezer-
•Bake your favorite brownies and let cool. I love King Arthur’s gluten-free brownie mix. Save brownies for after ice cream is made.
•4 cups heavy cream (I used what I had which was 2 cups half and half, 1 cup heavy cream, 1 cup milk).
•1.5 cups sugar
•1/2 cup cocoa powder (I use Dutch process which is much richer than Hershey’s)
•1 tablespoon vanilla
.
Mix all of the ice cream ingredients together over heat until the sugar dissolves and cocoa is incorporated. Do not boil the milk.
Pour into a bowl and refrigerate for at least 4 hours. The longer the better. A skin may form on the top. Just scrape it off and discard.
Add to ice cream machine and mix according to instructions.
Cut cooled brownies into pieces and fold into ice cream.
Store in freezer for yourself, we use this container. Or divide into these ice cream containers and share! And for those of you who love cake cones, like me, but can’t have gluten, I was so happy to find these in our local grocery store.
Enjoy! If you make this ice cream, would you please send me a photo. I’d love to see!
We love making homemade ice cream! It's a good excuse to eat all of it, too, because I don't find it tastes as good if we save it (something about freezing too hard and then not getting the right timing for when it thaws--how does your ice cream work with the saving?). Thanks for the recipe! Saving it for a slow summer day!