Chunky Brownie-Nut Ice Cream

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.

Yield: 16 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 10.2g
  • Saturated fat: 4.5g
  • Protein: 5.5g
  • Carbohydrate: 40.0g
  • Cholesterol: 51mg
  • Iron: 0.9mg
  • Sodium: 116mg
  • Calories from fat: 33%
  • Fiber: 1.5g
  • Calcium: 106mg

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)

Preparation

  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.
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