Chocolate Fudge Brownie Ice Cream

Cooking Light
Chocolate Fudge Brownie Ice Cream Recipe

Homemade chocolate ice cream and fudgy brownie bites are perfect companions in this recipe combo. Place the ice-cream freezer can and your freezer-safe dish for ripening the ice cream in the freezer while you make the custard. This helps the ice cream ripen quickly. We awarded this rich-tasting treat our Test Kitchens' highest rating.

11 servings (serving size: about 2/3 cup)

Ingredients

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Brownies:
1/2 ounce bittersweet chocolate, chopped
1/2 cup sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
Cooking spray
Ice Cream:
1 1/3 cups sugar
1/3 cup unsweetened cocoa
3 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks
1/2 cup half-and-half
2 1/2 ounces bittersweet chocolate, chopped

Preparation

Preheat oven to 350°.

To prepare brownies, place 1/2 ounce chocolate in a microwave-safe dish, and microwave at high 30 seconds or until almost melted, stirring once. Combine chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add extract and egg; beat until combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup cocoa, baking powder, and salt. Add flour mixture to sugar mixture; beat just until blended. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

To prepare ice cream, combine 1 1/3 cups sugar and 1/3 cup cocoa in a medium, heavy saucepan over medium-low heat, stirring well with a whisk. Stir in 1/2 cup milk and egg yolks. Stir in remaining 3 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

Place half-and-half in a medium microwave-safe bowl; microwave at high 1 1/2 minutes or until half-and-half boils. Add 2 1/2 ounces chocolate; stir until smooth. Stir half-and-half mixture into milk mixture. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cut brownies into small squares; stir into ice cream. Cover and freeze 1 hour or until firm.

Created date

June 2006

Nutritional Information

Calories 297
Caloriesfromfat 29 %
Fat 9.6 g
Satfat 5.1 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 6.6 g
Carbohydrate 49.2 g
Fiber 2 g
Cholesterol 90 mg
Iron 1.4 mg
Sodium 105 mg
Calcium 37 mg