To create this ice cream, we use the same brownie as in our ice cream sandwiches. These brownies work well because they retain their chewy, firm, moist texture when frozen. The edible serving cups are created from a modified fortune cookie recipe infused with orange flavor. See recipes below.

Dig in!

Chocolate Brownie Ice Cream

Ingredients

• 2 oz. semi-sweet chocolate chips
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cups whole milk
• 2 eggs
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 cup chopped brownies, cut into 1/2 inch cubes (see recipe below)

Directions

1. Melt chocolate chips in top of double boiler.
2. Whisk cocoa powder into melted chips until smooth.
3. Whisk in milk a little at a time until completely blended.
4. Remove from heat and let cool.
5. Beat eggs in bowl of a stand mixer until light and fluffy.
6. Mix in sugar a little at a time until completely blended.
7. Mix in cream and vanilla. Thoroughly combine.
8. Pour chocolate mixture into cream mixture and whisk to blend.
9. Cool completely. I put the mixture in the refrigerator overnight before I use it.
10. Pour into freezer bowl of ice cream machine. Turn machine on and mix until mixture thickens, about 20 minutes. 5 minutes before ice cream is complete, add chopped brownies to freezer bowl.
11. Transfer to airtight container and place in freezer until firm, about 2 hours.

Brownies for Ice Cream

Ingredients

• 2 oz. semi-sweet chocolate chips
• 1/2 stick unsalted butter
• 3 eggs
• pinch salt
• 1 3/4 cups granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F. Grease a 9″ x 9″ baking dish. Set aside.
2. Melt chocolate and butter in a double boiler over simmering water. Mix completely. Let mixture cool slightly.
3. Beat eggs and salt in a mixing bowl.
4. Gradually beat in sugar and vanilla.
5. Mix in cooled chocolate.
6. Mix in flour.
7. Pour batter in baking dish.
8. Bake for 30 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Let cool completely before using for ice cream recipe.

Edible Chocolate Orange Ice Cream Bowls (makes 4 wafers)

Ingredients

• 1 egg white
• pinch salt
• 1/2 tsp orange zest
• 1/2 tsp orange extract
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tbsp orange juice

Directions

1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside. Have two small teacups or ramekins ready.
2. Whisk egg white in a medium bowl until foamy, not stiff.
3. Add salt and whisk to incorporate.
4. Whisk in orange zest and orange extract.
5. Whisk in sugar.
6. Whisk in flour.
7. Whisk in orange juice.
8. Drop a teaspoon of batter onto parchment-lined baking sheet.
9. Spread the batter around in a circular motion with the back of teaspoon until you have about a 4 inch circle. Repeat to make second wafer.
10. Bake for 6 minutes.
11. Immediately remove wafers with an offset spatula and place on an upside-down teacup to cool and dry in the shape of a cup.
12. Repeat with batter for second 2 wafers.
13. If desired, dip edges of wafers in chocolate.
14. Let cool completely before using.