Brownie Sundae Ice Cream

Brownie Sundae Ice Cream combines all the elements of my favorite dessert into one sweet treat. Leftover brownie chunks and a fudge swirl are mixed in to a vanilla ice cream.

Brownie Sundae Ice Cream

I always seem to have random leftover desserts in our freezer. Brownies are one of my favorite desserts, so there always seems to be a batch in the freezer. I like being able to pull them out when I’m in a pinch. Whether it’s unexpected guests, or a sudden desire to ship baked goods to a loved one, brownies usually do the trick. So when I make one batch, I just go ahead and make two and throw the extras in the freezer.

Brownie Sundae Ice Cream

I pulled out a brownie from the freezer to have a brownie sundae one night. I heated the brownie up, topped it with some vanilla ice cream, and some hot fudge sauce. I absolutely love it when the ice cream gets all melty from the hot brownie and the hot fudge sauce.

Brownie Sundae Ice Cream

After enjoying one of my favorite desserts and remembering how much success I’ve had with throwing leftover desserts in to ice cream (sugar cookie bars and snickerdoodles, specifically), I decided to turn my brownie sundae in to an ice cream.

Brownie Sundae Ice Cream

I used Jeni’s base ice cream recipe and substituted coconut milk for the milk and heavy cream for the vanilla ice cream base. Then I just layered in hot fudge sauce and frozen brownie chunks. When you scoop it out, you get lovely swirls of fudge, brownie, and ice cream. THIS is hands-down my favorite ice cream recipe that I’ve made.

One Year Ago: Date, Cherry, Goat Cheese Spread
Two Years Ago: Blackberry Raspberry Pie Bars
Five Years Ago: Crispy Yogurt Chicken
Six Years Ago: Bruschetta
Six Years Ago: Double Chocolate Chewy Cookies

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Brownie Sundae Ice Cream

Brownie Sundae Ice Cream combines all the elements of my favorite dessert into one sweet treat. Leftover brownie chunks and a fudge swirl are mixed in to a vanilla ice cream.

Ingredients:

For the Mix-Ins
~4-5 brownies (homemade, from a box, or storebought) cut into chunks, yielding 2 cups brownie chunks
~1 1/2 - 2 cups Hot Fudge Sauce

For the Ice Cream Base
2 cans coconut milk
4 tsp cornstarch
2/3 cup sugar
2 Tbsp light corn syrup
1/4 tsp kosher salt
3 Tbsp cream cheese, softened

Directions:

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.

In a 4-qt saucepan, whisk together 3 cups milk, sugar, syrup, and salt; bring to a boil over medium-high heat.

Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.

Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.

Chill mixture in fridge until completely cool or overnight.

Pour mixture into an ice cream maker; process according to manufacturer's instructions.

Layer the ice cream, hot fudge sauce, and brownies in a freezer-safe container with a lid, starting and ending with fudge sauce. Do not swirl ice cream.

Freeze at least 4 hours before serving.

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8 Responses to “Almond Joy (actually Mounds) Cupcakes”

  1. #
    1
    Erin — June 16, 2009 at 7:36 pm

    I’ve had my eye on these for a while now! They look fabulous!

  2. #
    2
    Carrie — June 16, 2009 at 8:56 pm

    These sound great, I love coconut!

  3. #
    3
    Julie — June 16, 2009 at 11:11 pm

    Those look delish! I’ll bet my husband would love those.

  4. #
    4
    Jennifer — June 17, 2009 at 9:34 am

    Loving the cupcake creation and the filling looks SO good!!

  5. #
    5
    Joelen — June 17, 2009 at 2:02 pm

    I have cupcake envy – this looks fantastic!

  6. #
    6
    Deborah — June 17, 2009 at 3:46 pm

    These look amazing!!

  7. #
    7
    Carol — June 28, 2009 at 1:05 am

    HOLY COW!!! I just stumbled upon your blog and am I ever glad I did!

    From one Massachusetts “sista” to another….these look AMAZING, Jen.

    I can’t WAIT to try them. I’m enjoying all of your other delicious dishes too!!! 🙂

  8. #
    8
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