- 1/4 C granulated sugar
- 1/4 C unsweetened natural cocoa powder
- 3 C Ice Cream Base
- 1 C gooey brownie pieces
Combine the sugar and ¼ C water in a small saucepan, set it over medium heat, and bring to a boil. Remove from the heat and whisk in the cocoa powder until the mixture is smooth and glossy, about 15 seconds. Let it cool to room temperature. Put the ice cream base and the chocolate mixture into a bowl and whisk to combine. Transfer it to the fridge to chill until cold if you’re using a pre-frozen bowl type of machine.
Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
Quickly transfer the mixture to freezer-friendly containers: Sppon in a layer of ice cream, sprinkle on some brownies, and use a spoon to press them in gently. Repeat. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer until firm, at least 6 hours.
GOOEY BROWNIES:
- 8 Tbsp unsalted butter, cut into 1 inch chunks
- 3/4 C (5 oz) chocolate chips
- 2 large eggs
- 3/4 C granulated sugar
- 1/2 C flour
- 1/4 C unsweetened cocoa powder (any kind, but Dutch-processed is preferred)
- 2 tsp kosher salt
- 1/2 C heavy cream
- 1 C marshmallow fluff
Heat the oven to 250. Line a 9×9 inch baking dish with parchment paper and spray it with nonstick spray.
Pour an inch or so of water into a small saucepan and bring it to a simmer. Put the butter in a heatproof bowl that’ll sit on top of the saucepan without touching the wtaer. Set the bowl on the saucepan, reduce the heat to low, and let the butter melt completely, stirring it occasionally. Add the chocolate chips and stir until the chocolate is completely melted. As soon as it’s fully melted, remove the pan and bowl from the heat but keep the bowl over the warm water.
In a stand mixer fitted with the paddle attachement, beat the eggs and sugar until the eggs look lighter in color and slightly frothy, about 3 minutes. Reduce the speed to low, add the chocoalte mixture to the eggs, then increase the speed to medium-high and mix until completely combined.
In a separate mixing bowl, lightly whisk together the flour, cocoa powder, and salt to break up any clumps. Turn off the stand mixer, add the flour mixture, and mix on medcium speed until the ingredients are just combined. Reduce the mixer speed to low, slowly drizzle in the heavy cream, and continue to mix until just combined, scraping down the sides as necessary. Use a large spoon to fold the marshmallow fluff into the batter, mixing just enough to get most of the fluff incorporated with just a few streaks remaining.
Pour the batter into the prepared baking dish and spread it out to make an even layer. Bake until a butter knife inserted into the center comes out clean and the top is crackly but the brownies are sticky and ooey-gooey, about 30 minutes. Let them cool completely then cut them into ½ inch pieces. Freeze them in sealed freezer bags until cold before using. They will keep for up to 2 months.
Salt and Straw