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Chunky Brownie-Nut Ice Cream

Oxmoor House
Prep time 18 mins
Cook time 22 mins
Other time 2 hrs
Yield 16 servings (serving size: 1/2 cup)
If you love the specialty ice creams that are sold in the little-bitty cartons in the grocery store, then here's a recipe you've got to try! This creamy frozen treat has all of the same chunky, fun ingredients but with less saturated fat.

Ingredients

  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons semisweet chocolate minichips
  • Cooking spray
  • 1 (1.75-quart) carton vanilla light ice cream, softened
  • 1/2 cup chopped unsalted peanuts
  • 1/4 cup fat-free caramel topping (such as Smucker's)

Nutrition Information

  • calories 271
  • fat 10.2 g
  • satfat 4.5 g
  • protein 5.5 g
  • carbohydrate 40.0 g
  • cholesterol 51 mg
  • iron 0.9 mg
  • sodium 116 mg
  • caloriesfromfat 33 %
  • fiber 1.5 g
  • calcium 106 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add egg and egg white, 1 at a time, beating just until blended. Stir in vanilla.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Add flour mixture to butter mixture, stirring just until blended. Stir in chocolate minichips.

  4. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 22 minutes or just until a wooden pick inserted in center comes out clean (do not overcook). Cool completely on a wire rack.

  5. Spoon ice cream into a large freezer-safe container. Crumble brownies over ice cream. Add peanuts and caramel topping; stir until well blended. Cover and freeze until firm.

Oxmoor House Healthy Eating Collection