Melissa says that her food style is a bit quirky as she is a picky eater. She loves veggies, fish and intensely loves chocolate. That means that she has a very distinct focus: vegetarian and fish dishes plus dessert! She believes that variety is the spice of life so there are many variations to try that will lead new things to love! Keep cooking, Melissa! I had fun touring your blog.
I must admit that I did love the recipe I selected, Brownie Cheesecake Ice Cream! But, I was still trying to recover from baking and eating cookies with my granddaughter so I was being pulled toward either the Gruyère and Asparagus Tart or the Niçoise Salad with Seared Tuna, not wanting to indulge. But....our weather got really, really hot....unreasonably hot for this time of year so....ice cream wins!!
One of the biggest appeals was that I didn't have to mess with eggs and making a custard base! Easy mixture to put together but it does have to be made in advance. It is not a last minute dessert.
Brownie Cheesecake Ice Cream
8 oz. cream cheese, room temperature
1 cup sugar
1 cup sour cream
1 cup heavy whipping cream
1 tsp vanilla bean paste (or vanilla extract)
2 cups brownie cubes (1/2") from a batch of Baker's One Bowl Brownies
In a mixer bowl, beat the cream cheese and sugar together until soft and smooth. In a measuring cup stir together the sour cream, heavy cream and vanilla. Add the mixture to the cream cheese in two batches, beat well after each, until combined. Scrape the edges of the bowl and beat for 1 minute more. The batter should be thick and smooth.
Chill the cheesecake batter for 1 hour in the refrigerator.
After the hour, churn the mixture in your ice cream maker per the manufacturer's directions.
Add the brownie cubes per the manufacturer's directions for add-ins.
Transfer the ice cream to a plastic container with a lid, such as a cambro.
Freeze at least 3 hours before serving.
NOTES: My ice cream maker didn't like the brownie cubes. I found it easier to mix them into the ice cream prior to transferring them to the plastic container.
PRINTABLE RECIPE (Ice Cream and Brownies)
This is a two fer one post! The Baker's One-Bowl Brownies are a must to accompany the wonderful Brownie Cheesecake Ice Cream. Serving the ice cream on top of a brownie square is a must and this simple brownie recipe is perfect.
Baker's One-Bowl Brownies
12 Tbsp unsalted butter
2 cups sugar
1 tsp vanilla paste, or extract
1 cup flour
1/4 tsp salt
Preheat oven: 350° F.
Line a 9"X 13" baking pan with foil (to make a sling) and spray lightly with baking spray.
In a large microwave-safe bowl, break the chocolate into small pieces and cube the butter. Microwave on high for 2 minutes or until the butter is completely melted. Stir to combine.
Stir in the sugar. Beat in the eggs and vanilla until well combined.
Stir in the flour and salt. Do not over-beat the batter or the brownies will become tough and chewy.
Transfer the batter to the prepared pan. Spread the batter evenly and smoothing the top with a spatula.
Bake for 30 minutes.
Remove the pan from the oven and allow to cool for 5 minutes. Lift the sling out of the pan and continue cooling the brownies on the counter. When completely cool, cut the brownies into squares. Serve with a scoop of ice cream and drizzled with chocolate sauce.
PRINTABLE RECIPE (Brownies only)
I topped a brownie square with this tasty ice cream and then drizzled it with chocolate sauce. It was so tasty and very refreshing on this hot, hot evening! Let's face it, 107° F. is a bit much!