Rocky Road Ice Cream Brownies
This Rocky Road Ice Cream Brownie recipe is made for summer! Layers of deliciousness!
Servings: 24 smaller pieces
Calories: 263kcal
Equipment
- Ice Cream Maker
Ingredients
Chocolate Ice Cream Recipe
- ¾ cup (87 g) cocoa, sifted
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) packed brown sugar
- 1 cup (245 g) whole milk
- 2 cups (480 g or 16 ounces) heavy cream
- 2 teaspoon vanilla extract
- ½ cup hot fudge sauce
Brownie Recipe
- 1 ½ cups (186g) all-purpose flour
- ⅓ cup (42 g) dark cocoa
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) butter, softened or room temperature
- 2 teaspoons vanilla
Toppings
- 1 cup roasted almonds
- 2 cups mini marshmallows
- 12 ounces hot fudge, warmed
- 16 ounces (about 3 cups) whipped topping
Instructions
Chocolate Ice Cream Recipe
- In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and with a hand-mixer on low, mix until sugars are dissolved. Stir in the heavy cream and vanilla.
- Cover and refrigerate overnight.
- Whisk once more prior to adding to ice cream maker. Follow machine directions for preparing ice cream.
Brownie Recipe
- Preheat oven to 350°F. Prepare a 9x13-inch baking dish with non-stick spray or GOOP.
- In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
- In the bowl of a stand mixer or in a large bowl using a hand-held mixer beat the eggs, sugar, butter, and vanilla until light and fluffy.
- With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
- Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.
- Allow cooling before assembling ice cream cake.
Assembling the Cake
- Spread out chocolate ice cream evenly over cooled brownie. (If you are using store-bought ice cream, allow it to warm up before spreading.)
- Next add a layer of roasted almonds, about 1 cups.
- The next layer is mini-marshmallows, about 2 cups.
- Next is one 12-ounce jar of hot fudge which has been warmed slightly so that it can pour easier. Pour half (or eyeball how much you want) over marshmallows.
- Chill cake for 15 minutes.
- Spread whipped cream evenly over top of cake and drizzle with remaining hot fudge.
- Freeze for at least 3 hours, preferably overnight.
Nutrition
Serving: 1piece | Calories: 263kcal