White Chocolate Brownie Ice Cream
Ingredients:
For the Brownies:
1/2 cup (1 stick) unsalted butter
1 cup white chocolate chips
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
For the Ice Cream:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup white chocolate chips, melted and slightly cooled
1 cup brownie pieces (from above recipe)
Directions:
Make the Brownies:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a microwave-safe bowl, melt the butter and white chocolate chips together, stirring until smooth.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract. Stir in the melted white chocolate mixture.
Fold in the flour and salt until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the brownies to cool completely before cutting into small pieces for the ice cream.
Make the Ice Cream:
In a large bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
Stir in the melted white chocolate until fully incorporated.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Gently fold in the brownie pieces.
Freeze and Serve:
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Scoop and serve the White Chocolate Brownie Ice Cream. Enjoy!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes
Kcal: 350 kcal | Servings: 6 servings
