How to Make Chocolate Brownie Ice Cream

I love Chocolate Brownies, but you can't really get them in France. You can obtain something equivalent from Patisseries, a slice of chocolate torte which has the luscious taste of dark, dense chocolate and melts in the mouth, but it doesn't have that combination of dry crisp outside and smooth gooey centre that makes a brownie so irresistible.

Because I can't buy them I make my own brownies and they are a real favourite to make when we have guests round for coffee. It's most likely a good thing I can't buy them as one of the things that I have discovered living in France is that with time on your hands every guest expects homemade treats if they are invited for coffee. Throwing a packet of biscuits on the table and telling them to help themselves is not really the done thing.

A few months back I had the idea to try and make a chocolate brownie ice cream. Well really I was a little bit tiddly after one particular afternoon coffee session had turned in to a bit of a boozy evening. Far too much wine and cognac got flowed and as midnight approached yours truly got the munchies. With left over brownies on the kitchen counter and a tub of chocolate ice cream in the freezer I decided to combine the two. The taste was divine, although not appreciated as it should have been at the time.

The morning after the night before, and with a hazy recollection of sitting on the sofa with a large bowl of chocolate ice cream and brownies I decided to try and make it properly. And so this dessert was born. In this article I have given my recipe for Chocolate Brownies, but for a good quality homemade chocolate ice cream you will need to visit my website the address of which is at the bottom of this page. I'm not precious about my chocolate ice cream so if you have your own recipe, or want to get a recipe from elsewhere then this will work just as well.

Best Brownie Recipe :

150g or 5oz Dark Chocolate 

100g or 1/2 Cup Butter 

4 Eggs 

100g or 1 Mug Plain Flour 

100g or 1 Mug Ground Almonds 

300g or 1/3 Cups Sugars (Superfine)

Line a baking tin with parchment papers and preheat your oven to 200C or Gasoline Mark 5.

Put the chocolate on a plate on top of a saucepan of simmering water, add the butter and let it all melt.

Whisk the eggs and the sugar together until you have a frothy blend. Stir in to the melted chocolate and butter.

Bash the almonds with a rolling pin, or blitz in a meals processor. Add these to the chocolate, eggs, sugar and butter.

Add the flour to the mix a tablespoon at a time, stirring each time to ensure the mixture is well blended.

Pour the mixture in to your baking tin and bake for 45 minutes. This is longer than you would usually bake brownies for but they go better in the ice cream if they are just a little bit drier than normal.

Once cooked take out and turn on to a cooling rack. Once cooled, cut in to small bite sized items. They could be stored for up to 4 days until you are ready to make your ice cream.

To make the ice cream follow your normal recipe for chocolate ice cream. With only a few minutes remaining in the ice cream maker 

See how Healthy Muffins is made.

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