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.
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.
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.
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.
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
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.
Recipe adapted from Jeni's Splendid Ice Creams at Home
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Aren’t they the best? They’re so addicting. I’ve actually starting using the same ingredients, but mixing them like a more traditional chocolate chip cookie (i.e., softened butter instead of melted), because I like the dough better with softened butter. The baked cookies were just as good. Best of both worlds!
These look gorgeous. Don’t you just love AB??? 🙂
The cookies look great. I love AB too..he’s such a dork (in a good way).
I love the ATK/CI Thick and Chewy Chocolate Chip Cookies. I will have to try these to see what I think. I remember seeing that the recipes looked similar so I am sure I will love them.
Another AB lover here. My husband gives me a hard time about my DVR list with him but loves it when I give him a fun tidbit or cook him something from AB.
I completely agree CoCo. Hubby does the same thing. I sometimes even watch episodes I’ve seen before! Hubby doesn’t like to admit it, but he loves AB too. Sometimes he’ll be the one saying “AB says to do this…”
They look SO good!! I am a sucker for a chewy chocolate chip cookie. Although, I must side with your hubby – I prefer mine with just a bit of chocolate.
How much is a stick of butter? I’m not in the US and have never come across this measurement before.
Sorry about that Naomi – 1 stick of butter = 8 Tbsp. Does that help?
this is very similar to the ccc recipe i use, but anything that makes it chewier is good in my books! i will have to keep this one in mind 🙂
Yes Jen, thank you!
Yum! I will definitely be trying these. I always chill my cookie dough too usually because I’m too busy with 3 little ones but I also read that article in the NY times awhile ago and I felt like I deserved a nice big pat on the back for always doing the 24hour chill 🙂 Great post and beautiful cookies!
I love Alton Brown because of his scientific approach to cooking and baking. I’ve been baking “The Chewy” for years. One thing I do differently: Before chilling the dough, I scoop it into balls. This makes the process much easier. Sometimes I freeze the balls for baking later. After I place the balls on parchment, I carefully place a few extra chocolate morsels on top, pointy side up. This extra step produces picture-perfect cookies every time.
The Chewy is my go to recipe for cookies. I make a few alterations, occasionally, such as substituting 1/4 of the brown sugar with dark brown sugar. I bake small portions in mini muffin tins; one batch makes 48 cookie bites that are super chewy and the perfect size bite. I’ve made them every year for Christmas gifts for a few years now.