The final recipe in our ice cream play date, this Brownie Batter Ice Cream is ready to churn in just 2 minutes and tastes like you are licking the bowl of your favorite brownie batter but in ice cream form! With no egg and no time on the stove, you can throw this together faster than you could bake them into brownies! Want to take it over the top? Make brownies to go with it and add some Salted Caramel Sauce.
We enjoyed this ice cream at an ice cream play date with about a dozen little kids who were waiting patiently in line for ice cream with tiny 6 oz paper cups and face fulls of sprinkles. On the menu was this ice cream, Sprinkles Cake Batter Ice Cream and Oatmeal Raisin Cookie Dough Ice Cream with sprinkles. I would’ve brought more toppings but the kids were 4 and under. Showing them a bag of rainbow sprinkles and three kinds of ice cream already completely made their day!
Want a bit more ice cream inspiration? You can always head over to my business page where you can see all of the Ice Cream Flavors I make for my clients. I dare you to find most of those in your grocery store!
Add the heavy cream, milk, vanilla, cocoa powder and brownie mix into a bowl. Mix well.
Put in ice cream maker and make to your machine’s specifications.
In the last 30 seconds before you take the ice cream out, pour in the sprinkles so they can mix in. Freeze for at least 4 hours, preferably overnight.
Double Chocolate Brownie Batter Ice Cream
- Yield: 10 servings
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Course: Dessert
- Cuisine: American
- Author: Dinner, then Dessert
- 2 cups half and half
- 1 cup 2% milk (This is what we have on hand for our toddler, use any milk you may have, even non-fat)
- 1/2 cup sugar
- 2 teaspoons vanilla
- 3/4 cup brownie mix
- 1/2 cup unsweetened cocoa powder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Mix the heavy cream, milk, vanilla, cocoa powder and cake mix until combined.
- Put in ice cream maker and make to your machine's specifications.
- In the last 30 seconds before you take the ice cream out, pour in the sprinkles so they can mix in.
Freeze for at least 4 hours, preferably overnight.
Adapted heavily from Food.com
Yield: 10 servings, Amount per serving: 294 calories, Calories: 294g, Carbohydrates: 45g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 143mg, Potassium: 161mg, Fiber: 1g, Sugar: 30g, Vitamin A: 195g, Vitamin C: 0.4g, Calcium: 85g, Iron: 1.7g
All images and text © for Dinner, then Dessert.