Dark Chocolate Brownie Ice Cream

It’s our 7th wedding anniversary tomorrow, and after 408 days of stay-at-home because of a frickin’ pandemic, I wanted to make a fun dinner for us. And fun dinner calls for a fun dessert.

Happy anniversary, my love!

I adapted this recipe from It’s Always Autumn‘s Dark Chocolate Fudge ice cream recipe.

You’ll need an ice cream maker for this recipe

Ingredients

  • 1 cup whipping cream
  • 2 cups 2% milk divided
  • 4 tablespoons unsweetened baking cocoa
  • 1 cup 60% or darker chocolate chips
  • 1/4 cup sugar
  • 1/2 teaspoon sea salt
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 1 package of 2-bite brownies

Instructions

  • In a medium pot, heat cream and unsweetened cocoa over medium heat, whisking until well combined.
  • When edges begin to bubble, remove from heat and add chocolate chips.
  • Let them sit for a few minutes to melt, then stir until smooth.
  • Whisk in one cup of milk. Pour mixture into a large bowl and set aside.
  • Heat remaining cup of milk, sugar, and salt in a medium pot over medium heat, stirring until combined.
  • While that continues to heat, separate 5 eggs, discarding whites. Whisk yolks.
  • Pour all the eggs back into the warm milk, whisking well.
  • Continue to heat mixture until it starts to thicken. When it’s thick enough to coat a metal spoon, remove from heat and pour milk/egg mixture over the chocolate mixture.
  • Add vanilla and stir until completely combined.
  • Cover mixture and chill in the fridge for 5-6 hours until cold.
  • Chop 2-bite brownies into small pieces and set aside.
  • Once cooled, churn in ice cream maker for 20-25 mins until it’s a soft serve consistency
  • Put ice cream into freezer safe container and fold in brownie pieces until incorporated
  • Freeze for 3-4 hours (or overnight) and take out of the freezer for 10 mins prior to serving

Pumpkin Brownies

With the sudden change of the weather (30 last Sunday, 11 today) I felt like starting what will be one of many ‘autumn’ recipes.

What you’ll need:
2 Cups All Purpose flour
1 tablespoon Pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup of unsalted butter (room temperature)
1 1/4 cups granulated white sugar
1 large egg
2 teaspoons vanilla
1 tablespoon cocoa power
1 cup of canned pure (unsweetened) pumpkin pureé
1 package of mini semi-sweet chocolate chips
(melted white chocolate for drizzle – totally optional)

Directions:
1. Preheat oven to 350 degrees.  Spray 9×13-inch baking pan with cooking spray
2. In a bowl,  whisk together dry ingredients and set aside

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3. In a mixer – cream butter and sugar together until smooth. Beat in egg and vanilla until combined. Beat in pumpkin at a medium speed (mixture may appear curdled, no worries, its supposed to look like that)
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Reduce speed to low and mix in dry ingredients.
4. Fold in chocolate chips
5. Spread batter evenly in prepared baking pan.

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Bake for 35-40 minutes until sides are golden
6. Cool completely in pan.  Cut and serve! (or place in air-tight container.  Should keep for a few days)
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Watch for some more pumpkin recipes coming at you…
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