Chunky Brownie-Nut Ice Cream

Chunky Brownie-Nut Ice Cream Recipe
Oxmoor House
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.

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16 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 22 Minutes
Other: 2 Hours

Nutritional 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


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)


Preheat oven to 350°.

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.

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.

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.

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

January 2006
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