We really like ice cream around here. As in Sarah-is-a-lactard-but-it’s-worth-the-stomach-ache and Ryan would eat it for dinner every night if possible. We have learned to exercise moderation by not buying it very often, because once it’s in our freezer, there’s no stopping.
A favorite date of ours is a trip to Molly Moon’s adorable little shop. Delicious rotating flavors like roasted apricot, as well as old standbys like salted caramel, scout mint, and strawberry balsamic. My current favorite is the Coconut Chocolate Chunk. Made with coconut milk and well studded with Theo chocolate chunks, it’s a little step into heaven. (Yep, pretty sure there will be ice cream in heaven)
Anyway…back to the subject at hand. Inspired and distracted by a post by a friend, I created this dessert one evening.
Brownie Ice Cream bars
Brownies: (Modified from a recipe from a friend) They have a high fat content to make them a more pleasant texture to eat when frozen)1/2 cup butter 2 T coconut oil 1/2 cup cocoa powder 3/4 cup sugar 2 eggs 1/2 t soda 1/4 tsp salt 1/2 cup flour
Bake in a 8×8 or 9×9 at 350 degrees for 20-25 minutes.
When partially cool I like to tip the brownies out onto a cooling rack, and line the pan with foil/parchment paper, put the cooled brownie back in, and then add the ice cream layer. This makes the removal of the dessert super easy.
On top of the cooled brownies I swirled softened ice cream. I used about:1/2 of a container of vanilla regular ice cream 1 cup of chocolate coconut milk ice cream (Trader Joe’s brand is my favorite)
Freeze until hard.