34 | no churn ice cream | SUMMER 2019
CARAMEL BROWNIE ICE CREAM INGREDIENTS
DIRECTIONS
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1/4 cup of butter, melted 1/ 3 cup of sugar 1/2 tsp vanilla 1 egg 1/ 3 cup cocoa powder 1/ 3 cup all-purpose flour 1/4 tsp baking powder 1/4 tsp salt 1/4 cup semisweet chocolate chips
1. 2.
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1/2 cup granulated sugar 3 tbsp butter 1/4 cup heavy cream
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1 (14-ounce) can sweetened condensed milk 2 tsp vanilla extract 2 cups cold heavy cream
Brownies
Caramel Sauce
Ice Cream Base • •
Brownies
3.
Preheat oven to 350°. Spray a standard-sized muffin tin with cooking spray. In a medium bowl mix the butter, sugar, vanilla, and egg together until smooth. In a small bowl whisk together the cocoa powder, flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips. Fill the muffin cups about halfway with the batter (you’ll have enough batter to fill 4-6 of the cups). Bake the brownies for about 20 minutes or until a toothpick comes out clean. Allow them to cool on a wire rack. Once cooled, chop them up into bite-sized pieces.
Caramel Sauce 4. 5.
Melt the sugar in a small pot over medium-high heat, stirring constantly. Once the sugar has melted let it come to a boil and stop stirring. Once the sugar turns to an amber color (it won’t take long) add the butter and whisk it all together until the butter is melted. Once the butter is melted, remove the pot from the heat and slowly pour in the heavy cream. Whisk continuously (be careful – the cream will bubble up) until the cream is incorporated and the sauce is smooth. Let it cool for a few minutes and then transfer it to a glass container.
Ice Cream Base 6. 7.
8.
In a large bowl stir together the sweetened condensed milk and vanilla. In a separate bowl (or stand mixer) whip the heavy cream until you get soft peaks. Gently fold the whipped cream into the condensed milk and vanilla mixture until combined. Gently fold in the chopped brownies. Pour the ice cream mixture into two loaf pans. Using a spoon swirl the caramel sauce in the ice cream. Cover with plastic wrap and freeze for at least 6-8 hours or overnight. When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.