Desserts, Food, Ice Cream

Chocolate Brownie & Cookie Dough Chunk Ice Cream

Chocolate Brownie Cookie Dough

You should know, I’m not big into sharing my food.  Especially uber delicious chocolate-y ice cream.  I always make sure to remind my hubby of how unhealthy ice cream is.  He is trying to eat really healthy, so I am hopeful that he will take the bait and resist the ice cream.  However, it rarely (ok, never) works.  I still try.

In this case, it didn’t work.  I made the mistake of showing him a picture and saying, “doesn’t this picture look good”?  I think I secretly wanted him to try the ice cream and hopefully rave about it.  Well, that worked…

I think I’ll let my husband introduce this ice cream…in his words, “This may be the best ice cream I’ve ever had.” Actually, I was blown away when he said that.  I thought it was pretty amazing myself, but to hear those (honest) words from his mouth was a big compliment. (I’m can always tell when he tells me something is “good” so as not to hurt my feelings and when he really means it.  He’s a sweet guy, so he rarely tells me he doesn’t like something that I make.)

I could tell he was telling the truth because after he finished his small bowl of ice cream, he ran like a crazy man back to the kitchen for more.  So much for trying to appeal to his healthiness..

Chocolate Brownie Cookie Dough 3I think he’s completely right though, this ice cream is crazy good.  I remember years back, Breyers had a chocolate ice cream with brownie chunks in it (and maybe fudge too, can’t remember for sure).  Anyway, it was positively my favorite and most requested ice cream ever.  I was crushed when the grocery store stopped carrying it.  I sadly, haven’t had it in years.

However, this more than makes up for the lost Breyers ice cream.  It has more brownie chunks (actually it can have exactly how many you like), plus cookie dough.  I have my sister to thank for this incredible ice cream idea (see this post).  I also have Jenn of Eat Cake for Dinner to thank.  She posted a delicious chocolate brownie ice cream recipe last year that I never got around to making (actually, I did try it once when we still had the old ice and salt ice cream maker but a ton of salt slipped in it somehow and made it inedible).  I knew instantly that I needed to base my ice cream off that recipe, since she too claimed it was the best ever.

Oh, and the cookie dough.  I suppose I could write a whole post on the cookie dough.  I really should, but I would feel like a child for posting a recipe for cookie dough, just to eat raw.  But come on, you know you eat it raw all the time (unless you’re my mother or my husband, in which case you always bake all of the dough). I’ve tried other eggless raw cookie dough recipes before, and I finally gave up and decided they’re just not good without eggs.  This recipe changed my mind.  (Just make sure it’s well chilled before you eat it, it will be much better.)

Anyway, this recipe makes extra cookie dough, so you’re in luck if you’d like to chow down.  Otherwise, if you’re a raw cookie dough hater, you can always freeze it in bite sized pieces for your next ice cream, or just cut the batch down.

Enjoy and come back tomorrow if you can get out of your chocolate coma!

Don’t miss the rest of the week of ice cream:
Monday: {No Cook} Homemade Vanilla Ice Cream
Tuesday: {Loaded} Cookies and Cream Ice Cream
Wednesday: Chocolate Peanut Butter Fudge Chunk Ice Cream
Stay tuned tomorrow for another great ice cream recipe!

Chocolate Brownie & Cookie Dough Chunk Ice Cream

Chocolate Brownie Ice Cream recipe adapted from: Eat Cake for Dinner
Cookie dough recipe adapted from: Lady with the Red Rocker
Yield: about 1 1/2 – 2 quarts, depending on mix-ins
For the brownies:
1/2 cup butter (1 stick)
12 ounces semisweet chocolate chips
1 cup brown sugar
3 eggs
1 1/4 cup flour
pinch of salt
For the cookie dough:
1/2 cup butter (1 stick), at room temperature
1/2 cup brown sugar
1/3 cup white sugar
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda (apparently for flavor)
1/2 teaspoon salt
1/2 – 1 cup chocolate chips, chopped (or mini)
For the ice cream:
2 egg yolks
3/4 cup sugar
3 cups half and half
1/3 cup dutch process cocoa powder**See note below
1 teaspoon vanilla extract
1/2 cup unsweetened chocolate, roughly chopped

For the brownies: 
1. In a saucepan over low, melt butter and chocolate chips, stirring occasionally.  Remove from heat and stir in sugar.  Add eggs one at a time until mixed, then flour and salt.  Pour into a greased 9 x 13 inch baking dish.  Bake in a preheated oven at 350° for about 25 minutes.  Make sure not to over-bake or brownies will be crumbly instead of chewy!  Cool completely and break into small chunks.
For the cookie dough:
2. Using an electric mixer, cream together butter and sugars for several minutes or until fluffy and lighter in color. Mix in yogurt and vanilla extract. Stir in flour, baking soda, salt until completely mixed. Fold in chocolate chips.  Refrigerate until ready to use.
For the ice cream:
3. In a saucepan, heat sugar, cocoa powder, and 2 cups of half and half over medium-low.  In a separate bowl, whisk together egg yolks.  Pour warmed dairy mixture slowly into bowl of egg yolks, whisking the entire time. (You don’t want to cause the eggs to curdle.) Carefully pour entire mixture back into the saucepan and heat til it reaches 170°, stirring continually/frequently.
4. Remove from heat and add the vanilla extract and chocolate. Stir until chocolate is completely melted. (At this point you can pour the mixture through a mesh sieve to strain it, if desired.  Sometimes I do, and sometimes I don’t!) Add in the remaining 1 cup of half and half.  Refrigerate until completely chilled.
5. After mixture is chilled, churn according to ice cream machine instructions.  Once churned mix in brownies and cookie dough (I mixed in about 1 cup of each, but feel free to use whatever amount of mix-ins you prefer.)  Freeze for at least 4 hours before serving.  Try not to eat the whole batch by yourself  🙂

**Note: both the cookie dough and brownie recipe make plenty of extra.  Also, I used dutch process cocoa powder (I found mine on amazon), because David Lebovitz recommends it in his ice cream book, explaining that dutch process cocoa powder has a richer flavor, due to the way it’s processed that removes the acidity found in normal cocoa powder. You won’t regret using it  🙂


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