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!
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.
Strawberries are in abundance this time of year and, as a dietitian, I should really tell you how they are high in vitamin C, antioxidants and an excellent source of fiber too. I should also tell you some healthy ideas for enjoying strawberries, such as adding them to your morning yogurt or oatmeal. Problem is, all I can think about is dessert and how I might incorporate strawberries into something sweet and decadent. Did I mention I have a sweet tooth? Well, I’ve managed to combine fresh strawberries with creamy, vanilla ice cream and bits of homemade, chocolate truffles. I could tell you about the antioxidants in the chocolate or the calcium in the ice cream to try to justify it all, but let’s just call it what it is – a special treat that tastes as sweet as summer!
Prepare the truffles ahead of time as follows:
1/3 cup heavy cream
6 Tbsp. salted butter, cut into small pieces
1 3/4 cups semi-sweet chocolate chips
Bring the cream to a gentle simmer in a small saucepan and add the butter until melted. Add the chocolate chips and stir until completely melted. Remove from heat and pour into a shallow bowl. Allow to cool for at least two hours in the refrigerator. Use a melon ball scoop to form truffles into balls and refrigerate again until ready to use.
Prepare the strawberries ahead of time as follows:
1 pint container strawberries
1 Tbsp. Vermont maple syrup
Rinse the berries under cold water and pat dry. Slice off the tops and slice the berries into a small bowl. Add the maple syrup and stir gently to coat. Lightly cover with plastic wrap and place in the refrigerator until ready to use.
Ice cream preparation (milk and cream should be well chilled):
Puree enough of the strawberries in a blender until you have 1/2 cup, set aside. Finely chop the truffles until you have 1/2 cup, set aside.
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
2 tspn. pure vanilla extract
In a medium bowl, whisk together the sugar and whole milk until all of the sugar is dissolved (3-5 minutes). Stir in the heavy cream and vanilla. Add the mix to the freezer bowl of your ice cream maker. Add the strawberry puree and truffle bits during the last 5-8 minutes of mixing, following the directions for your specific machine. Allow ice cream to freeze several hours or overnight – waiting is the hardest part!
Let us know what you think – what’s your favorite ice cream flavor? Click on the title of this post and scroll down to leave a comment.