Brownie Ice Cream

Delicious brownie ice cream recipe with homemade brownies and ice cream made without an ice cream maker.

Serves 6 | Preparation Time: 2 hours 30 minutes | Cooking Time: 15 minutes

Ingredients Required:

• 50g Plain Chocolate (Good quality)
• 50g Unsalted Butter
• 100g Light Brown Muscovado Sugar
• 1 Egg (Large, Free Range)
• 50g Plain Flour
• 1 1⁄2 Tablespoon Cocoa Powder
• 75g Pecan Pieces (Toasted)
• 300ml Double Cream
• 397g Sweetened Condensed Milk

Method:

• Preheat oven to 180C/160C Fan/350F/Gas Mark 4.
• Break chocolate into pieces, place into a heatproof bowl and add butter.
• Melt gently over a pan of steaming water, stirring frequently.
• Once melted, stir the sugar into the bowl of chocolate and leave to cool for a few minutes.
• Stir beaten egg into the mixture.
• Sift the flour and cocoa powder into the mixture, and mix well until smooth.
• Toast pecans in a little oil, and add them to the mixture.
• Transfer mixture to a brownie tin, spreading evenly.
• Put in oven for 12-15 minutes, or until it is firm to the touch.
• Remove from oven and allow to cool.
• Once cooled, break brownie into thumbnail-sized chunks.
• To make the ice cream, whisk the double cream in a large bowl until firm peaks. Add the condensed milk and combine well.
• Mix brownie pieces into the ice cream mixture, and add to a container for freezing.
• Place container into freezer and freeze for at least 5 hours.

Serve and enjoy 🙂