What do you crave most in the winter?
You know- on those days when you sprint to your car to get out of the freezing cold, only to be fastened firmly onto a block of ice known as a leather chair and then to have that icy air that you just escaped from rifled at your tender, rosy cheeks at 40 mph from your vents.
Yes, at those moments. What do you crave most?
Could it be this giant bowl of triple chocolate ice cream?
Well then I certainly guessed wrong.
I can’t help it if my ice cream maker arrived in the dead of winter.
If I continue with this luck, perhaps my crockpot will arrive during a summer heat wave.
I’ve only made a few ice creams so far, but holy moly is this stuff good.
With all the egg yolks in the recipes I’ve been trying, there has been such a silky and creamy finish to my batches it’d make a gal swoon.
This most recent batch of triple chocolate ice cream is David Lebovitz’s chocolate ice cream from his book (strongly recommended). It can also be found here. I utilized semisweet chocolate for the ice cream and then folded in his recipe for fudge ripple.
This indulgently rich and intense chocolate ice cream is perfect with these brownies made precisely for ice cream. You have to be careful, you know. Too firm a brownie recipe and people will be forced to eat around the blocks of hardened cocoa and too much oil in a recipe for softness and that lack of buttery, cocoa flavor will leave your ice cream falling flat.
Adapted from David’s brownies for ice cream recipe is my version. I altered it so that I didn’t need to buy unsweetened chocolate, as I never have that in the house. How can I get my chocolate fix in emergency situations if my baking stash is devoid of its sugary soul?
Fold these babies into chocolate, vanilla, mint or peanut butter ice cream. The dense, fudge brownies will keep a chewy texture through freezer and frost.
Seeing your breath in the cold can be good after all. Well, if it’s because you just cleaned the bowl of triple chocolate ice cream, not if it’s because you locked yourself outside of your house during the Polar Vortex.
Brownies for Ice Cream Recipes
The brownies pictured above are shown frozen so you can see what they will look like.
- 1/4 C vegetable oil
- 1/4 C butter, melted
- 2 tsp vanilla
- 2 eggs
- 1/2 C flour
- 1/3 C dutch processed cocoa powder
- 1/2 tsp fine sea salt
- 1 C plus 2 T sugar
Grease a 9×9 baking pan. Line the bottom of the pan with parchment paper then grease the paper. Preheat oven to 350F.
In a large bowl, whisk together the oil, butter and sugar. Add cocoa and salt and mix. Beat in the eggs one at a time until combined. Add the vanilla with the last egg. Finally, fold in the flour with a spatula until almost all the flour is incorporated. It’s okay if there are small streaks of flour visible. Pour the batter into the pan and bake in the preheated oven for about 20 minutes or until the edges pull away from the pan and a toothpick inserted into the middle comes out moist, but free of raw batter.
Remove the brownies from the oven and allow them to cool completely. Cover the pan with tin foil so that it is air tight and allow it to rest overnight. This will insure that any crispy edges that formed during baking soften. If you freeze crispy edges on brownies, they may become very hard in the ice cream.
When your ice cream is prepared but before placing in a container to freeze, tear or cut chunks of the brownies and fold into the ice cream. I layered ice cream and brownies because I scoop downward. Feel free to whirl yours in with the ice cream for a crazy crumb party! Freeze finished ice cream overnight. Enjoy!