Cherry Almond Brownie Ice Cream
The sun is out and it's time to celebrate with some tasty, chilled treats. This homemade ice cream recipe filled with cherries and chocolate brownie bits will make your mouth water.
Cherry almond brownie bite ice cream? Yes, please, with a cherry on top!
Whether in Africa, Aruba, or the States, I've spent most of my life living in the sun... and trying to beat the heat! Cool island breezes, crystal waters, and chilled treats are some of my favorite ways to survive sweltering summers. This homemade ice cream is easily adaptable to include some of your favorite flavors: Peach, strawberry cheesecake, mango & Pineapple, or whatever suits your fancy.
This recipe is reminiscent of black forest cake, filled with cherries and chocolate for good measure. With it’s creamy, rich flavor, it’s sure to please your family and friends and quench the heat as well as their sweet tooth. And with beautiful pops of color, it’s a wonderful addition to BBQs, birthdays, and Memorial Day and Fourth of July celebrations.
Cherry Almond Brownie Ice Cream
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- Medium sized pot
- Baking pan for brownies
- Kitchen aid ice cream maker attachment (swivel top or lift top)
- Mixing bowl and canister for freezing.
Note: while we are finding the Kitchen Aid attachment a fantastic investment, if you don’t have one, here’s a boy scout hack: you can seal your ice cream mixture in a Ziploc bag, then place the bag inside a second plastic Ziploc filled with rock salt and ice cubes. Seal the second bag once your ice cream mixture is inside and then shake well for about 15-20 minutes. Viola! (We made ice cream both ways, and both worked well - the Kitchen Aid just spares you an arm workout and freezing finger tips.)
- 3 eggs
- 1 3/4 cups sugar (divided - 1 cup for the ice cream and 3/4 cup for simple syrup)
- 2 cups, pitted, chopped cherries (divided -1 cup for syrup & puree and 1 cup to mix whole into the ice cream)
- 1 batch of brownies (homemade or from a mix )
- Note: I added 1 cup of chopped, pitted cherries to my brownies)
- 3 cups heavy whipping cream (or 2 cups cream and 1 cup milk)
- 1 teaspoon vanilla
- 1 teaspoon almond
- 1/2 teaspoon salt
- 3/4 cup water (for the simple syrup)
- Bake the brownies and freeze for at least 1 hour.
- Make a simple syrup by bringing 1 cup of cherries, water and 3/4 cup sugar to a simmer in a small pot for ~10 minutes. Mash the fruits gently to extract some of their juice.
- Drain the cherries from the simple syrup. Allow the syrup and cherries to cool separately.
- Puree the set aside, cooled cherries.
- Cut the chilled brownies into bite-sized bits.
- In the bowl of the Kitchen Aid ice cream maker, combine the eggs, cherry puree, syrup, 1 cup of chopped cherry pieces, brownie bites, vanilla, almond extract, salt, and heavy cream (if not using an ice cream maker, combine ingredients in a mixing bowl).
- Whisk for 15-20 minutes.
- Freeze mixture for at least 4 hours, preferably overnight.
This makes for a cool and creamy summer sweet ideal for front porch sittin and backyard bbq bashes like the 4th of July. Whatever the occasion (and who says you need a special day for a special treat?) I hope you and your family enjoy!