So this recipe comes at a kind of odd time of year. Fall just started here in Logan and it’s 55 degrees and cloudy and I’m LOVING it, but it doesn’t exactly scream “ice cream”.
BUT…any weather’s ice cream weather if you want it to be! And I always want it to be 😉 Plus, I really wanted to share this recipe with you because I’ve been enjoying it so much!
My very favorite ice cream…well, probably. Maybe. That’s a really loaded statement. I love ALL ice cream. Even vanilla has its place atop pie and cobbler. I’ll rephrase… *ahem*. My favorite ice cream CURRENTLY is Brownies on the Moon from Farr’s Ice Cream.
I will warn you now, this IS a recipe for an ice cream maker. I have not made ice cream without an ice cream maker, but there are ways to do it. It’ll just take you longer and require a bit more of your attention. Ty and I got our ice cream maker for our wedding and we did not even touch it for a full YEAR we were married. And then we made ice cream and COULD NOT BELIEVE IT TOOK US THAT LONG TO USE IT! As I said, I LOVE ice cream. Favorite dessert. It’s always the season for ice cream. And making it is so fun and easy! And I love how customize-able it is. It was Ty’s brilliant idea to make peanut butter ice cream and add Kit-Kat bits to it, but that’s a story for another day.
Anyways, if you enjoy ice cream, I would recommend getting an ice cream maker. Besides that first year, ours churns out A LOT of ice cream.
SO! Brownies on the moon ice cream. Three perfectly matched components. Rich chocolate ice cream. Chewy brownie bites. Soft marshmallow bits. BAM. Winning combination.
I’m over the moon (HA!) thrilled about my brownie bites I developed for this. They don’t have eggs, so you don’t have to worry about baking them before you add them to the ice cream AND you can eat the whole bowl with no worries! Except for the 20 pounds you might gain as a result ;). Whatever. #worthit
The key to the brownie bites is POWDERED sugar. Granulated sugar will work IF YOU MUST, but this is a texture thing here. Using granulated sugar results in a grainy texture in your brownie bites because there’s no heat to melt them down. Powdered sugar gives it a nice smooth texture I think you’ll appreciate.
Room temperature butter (as always) is also important here. It helps the brownie bites have a bit of a chew like a baked brownie. When I was first recipe developing for these, I used oil and while the taste was great, the texture (even with my powdered sugar!) was ALL wrong. Melted butter will turn out similarly. So creaming together room temperature butter and powdered sugar like you’re making buttercream frosting is really the way to go here.
And the process is really so simple. Make your brownie bites. Make your ice cream. Swirl your brownies and marshmallows into your completed ice cream. That’s all! Although I would recommend freezing your ice cream in an airtight container for about an hour after it’s done churning so it firms up a bit. I just prefer that over the soft-serve texture the ice cream is when it’s finished churning, but it’s up to you!
A note on the ice cream: many ice cream recipes recommend you chill your ice cream mixture for at least an hour before you pour it into your ice cream machine, but I’ve just never found that step necessary if it’s a no-cook ice cream based like this one is. So chill it if it makes you feel better, but know that this recipe has been done many times over without that chilling step with successful results!
Question for today: what’s your favorite flavor of ice cream? Is there ever a weather NOT for eating ice cream?
Copycat Brownies on the Moon Ice Cream
Time: 2 hours
Serves: About 10 half cup servings
- Ice Cream:
- 3/4 C cocoa powder
- 1/2 C sugar
- 1/3 C brown sugar
- pinch of salt
- 1 and 1/2 C milk
- 1 and 1/2 C heavy/whipping cream
- 1/2 Tbls vanilla
- Brownie Bites:
- 3/4 C flour
- 5 Tbs cocoa
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 C + 2 Tbls powdered sugar
- 1/2 C room temperature butter
- 1 tsp vanilla
- 1 Tbls corn syrup
- 9 large marshmallows, cut in eighths
- Make the brownie bites by whisking the flour, cocoa, baking powder, and salt in a small mixing bowl.
- In a separate bowl cream together butter and powdered sugar.
- Add vanilla and corn syrup.
- Slowly beat in dry ingredients.
- Roll dough into small balls and put in the freezer on a plate or baking sheet to firm.
- For the ice cream, whisk the cocoa, sugars, and salt in a medium bowl.
- Whisk in milk until sugar and cocoa is fully incorporated.
- Whisk in cream and vanilla.
- Pour mixture into your ice cream maker and mix until thickened, around 20 minutes.
- Add brownie bites and marshmallows to the ice cream and allow to churn for a few more minutes until they’re incorporated into the ice cream.
- If you want firmer ice cream, transfer the ice cream to an airtight container and place in freezer for at least 2 hours.