Chocolate Mousse Ice Cream with Brownies

On Monday I made some healthy vegan brownies. They were gross, and were thrown out. I then made some normal vegan brownies, which were good but half of them ended up getting crushed. What to do when life gives you crushed brownies? Crushed brownie-ade, obviously!

Ingredients:

  • 2 2/3 cup heavy cream
  • 2/3 cup sugar
  • 1/3 cup cocoa powder
  • 3 egg yolks
  • 1/3 cup chocolate chips (of your favored sweetness)
  • 3-4 brownies

If you’re going to want your brownies to be in larger chunks in the ice cream, cut them into pieces and freeze for several hours before starting the ice cream.

Put the remaining ingredients in a blender in the order listed (starting with the cream).

Blend until the chocolate chips have been cut up into small pieces and everything is well mixed, 30-45 seconds. Don’t just blend indefinitely after that, as you’ll probably start making butter at the bottom of the blender after a few minutes, and that’ll be a gross pain to clean.

Chill in the refrigerator until cool. Since the cream and eggs probably came out of the fridge recently, a half hour should be plenty. Freeze according to your ice cream maker’s instructions. At 20 minutes, add the frozen brownie chunks, or crumble in room temperature brownies, and continue freezing a further 5 minutes. Transfer to a tupperware or other container.

Eat right away, or place in the freezer for several hours to firm up further. Even once well frozen, this remains a really smooth, easily scoopable ice cream with a great mousse-y flavor.

A perfect dessert to combat a chocolate craving, and a fabulous way to resuscitate some smooshed brownies.

Chocolate Mousse Ice Cream with Brownies

  • 2 2/3 cup heavy cream
  • 2/3 cup sugar
  • 1/3 cup cocoa powder
  • 3 egg yolks
  • 1/3 cup chocolate chips
  • 3-4 brownies

If you’re going to want your brownies to be in larger chunks in the ice cream, cut them into pieces and freeze for several hours before starting the ice cream.

Put the remaining ingredients in a blender in the order listed and blend until the chocolate chips have been cut up into small pieces and everything is well mixed, 30-45 seconds. Chill in the refrigerator until cool.

Freeze according to your ice cream maker’s instructions. At 20 minutes, add the frozen brownie chunks, or crumble in room temperature brownies, and continue freezing a further 5 minutes. Transfer to an airtight container and store in the freezer.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dessert and tagged , , , , . Bookmark the permalink.

2 Responses to Chocolate Mousse Ice Cream with Brownies

  1. Brenda Berkal says:

    Definitely a a nice chocolaty, moussy flavor

  2. Pingback: Vegan Brownies | sparecake

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