A small sherbet dish helps to control portion size

When I treat myself to something sweet, I want ice cream or chocolate – preferably both! Sweet and creamy vanilla ice cream with a fudgy brownie crumble fits the bill and is easy to make as long as you don’t mind baking the brownies first. Along with being an important add-in for the ice cream, the brownies are a necessary “garnish” as well. I used a Cuisinart ice cream maker for this recipe – enjoy!


Thin brownies are the key to a good crumble!

Brownie Crumble Ice Cream

Make any Ghirardelli Brownie Mix (I used Triple Chocolate), but bake it in a 10 X 15 or 9 X 13 inch pan and bake for 10 minutes less than the suggested baking time on the box – approximately 30 – 35 minutes. Allow the brownies to cool and cut-up one cup of brownies into bite-sized crumbles. Place crumbles in a sealed bowl and freeze for 1 hour or more.


1 C whole milk

3/4 C granulated sugar

1/8 tspn salt

2 C heavy cream or whipping cream

1 Tbspn real vanilla extract

In a medium bowl, use a mixer on low speed to dissolve the sugar and salt in the whole milk, about 4 minutes. Stir in the heavy cream and vanilla by hand until combined. Turn on the ice cream maker and pour mixture into bowl, setting the timer for 20 minutes.

When the timer goes off, remove the brownie crumble from the freezer and add the pieces to the ice cream, keeping the ice cream maker on and allowing it to turn for 5 more minutes. Turn off the ice cream maker and scoop the ice cream into a bowl with a tight cover. Freeze for at least 8 hours or overnight before enjoying. Garnish with a brownie or extra brownie crumble.


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