Double Brownie Blast Ice Cream

Now that I’ve started making ice cream at home, I can’t stop! My first attempt was this peach sherbet. Today I want to share an ice cream that should hook you just with its name: double brownie blast. Yes, it is even better than it sounds, if that is possible! This recipe comes from the book, The EVERYTHING Ice Cream, Gelato, and Frozen Desserts Cookbook by Susan Whetzel (page 84). The trick to the double brownie concoction is first adding brownie mix to the ice cream and then topping it off with brownie bits to add that chocolate brownie texture and taste.  I would suggest going overboard on the brownie bits—if some bits are good than more must be better, right?

Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
3/4 cup brownie mix*
1 tablespoon vanilla extract
1/2 cup frozen brownie bits (I’d increase this to one full cup)

*Note: I used a box-brownie mix, took 3/4 cup out to use for the ice cream then proceeded to bake the brownies adding an extra 2 TB flour to the mix. The brownies baked nicely, though may not have been as chewy as if I had used the whole mix. Once the brownies were frozen and added back into the ice cream this was not a problem at all. Alternatively you could use store-bought brownies to mix into the ice cream or you could bake a separate box mix of brownies.

Directions:
Blend all of the ingredients except the frozen brownies. Refrigerate 4 hours or overnight. Add to the ice cream machine and process for 15-18 minutes. Mix the frozen brownie bits in during the last minute. Eat right away if you prefer soft ice cream or freeze for 2-4 hours before enjoying this treat.

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