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Vanilla ice cream with brownies is a classic combination. This ice cream adds a little bit of salt for a fun and delicious spin on a classic.
Salty & Sweet
Have you ever seen people sprinkle some flaky salt on the top of a warm chocolate chip cookie? There’s something about that little hit of salt in each bite that contrasts with the sweet cookie. It just makes it something extra special. That same idea is used in this ice cream recipe.
Chewy chocolate brownies with creamy vanilla ice cream is a combination that’s hard to beat; it’s a classic. Adding some flaky salt in the final stage of churning adds just that little bit of something special. It’s something to make your taste buds go “oooh, that was interesting, I want some more”.
Vanilla vs. French Vanilla Ice Cream
If you’ve ever looked for vanilla ice cream at the grocery store, it can get a bit confusing because of all of the varieties offered: vanilla, french vanilla, vanilla bean, etc. Typically, vanilla ice cream is white in color and has a base that is made with milk, cream, sugar, and vanilla extract/flavoring. The same goes for vanilla bean ice cream, except it’s usually flavored with vanilla bean instead of extract/flavoring. That’s what gives it those little brown flecks you see throughout the ice cream.
French vanilla ice cream is typically made with the same ingredients as vanilla ice cream (milk, cream, sugar, and vanilla extract/flavoring), but it also includes egg yolks, giving it that signature yellow color. The egg yolks also give it a more custardy flavor and a rich, smooth texture compared to the lighter, fluffier standard vanilla ice cream.
Since French vanilla ice cream tends to be a bit richer in flavor, silkier, and creamier, I chose to use a French vanilla ice cream base for this recipe.
Brownies
You can choose to use any brownies for this recipe. You can purchase ready-made brownies, prepare a boxed mix, or make brownies from scratch – it’s totally up to you! I chose to make a mini batch of brownies, specifically for this ice cream recipe. I baked them in a loaf pan, if that gives you an idea of just how mini the batch of brownies is. If you’d like to do the same, you can follow that recipe, included in the recipe card below.
How Salty is Salty Enough?
I add flaky salt to the ice cream near the end of the churning process to add little pockets of salt throughout the ice cream. If you like your salty & sweet treats to lean more on the sweet side, feel free to reduce the amount of salt used. You can also increase it if you tend to like things more salty than sweet.
If you’re worried that the ice cream will be too salty or not salty enough for your liking, I would recommend adding some salt, letting it churn for a moment and then tasting the ice cream to see how you like it. If you’re tasting the ice cream on its own, without the brownies, however, remember that it will taste sweeter overall when the brownies are added.
Equipment
I use an ice cream maker to churn this ice cream. The one I currently use, and some other options, are linked below:
- Cuisinart Ice Cream Maker (the one I currently use)
- Kitchen Aid Mixer Ice Cream Attachment
- Bosch Mixer Ice Cream Attachment
- Dash Ice Cream Machine
Don’t have an ice cream machine or not ready to buy one? Check out my post: How to Make Ice Cream Without a Machine.
More Ice Cream Recipes You’ll Love:
- Black Cocoa Cookies & Cream Ice Cream
- Coffee Toffee Ice Cream
- Crème Brûlée Ice Cream
- Brown Sugar Walnut Ice Cream
- Peanut Butter Cookies & Cream Ice Cream
- Chocolate Hazelnut Ice Cream
Salted French Vanilla Brownie Ice Cream
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 tsp vanilla
- 1/4 tsp table salt
- 6 egg yolks
- 3/4 cup sugar
- 1 tsp flaky salt (such as Maldon)
- 1 – 1 1/2 cups brownies, cut into small pieces (pre-made, boxed brownies, or homemade – recipe below)
Brownies – Mini Batch (Optional)
- 1 oz dark chocolate
- 2 tbsp butter
- 1 egg
- 1/2 cup sugar
- 1 pinch table salt
- 1/4 tsp vanilla
- 2 tbsp cocoa powder
- 1/4 cup flour
Instructions
- Whisk together egg yolks and sugar in medium bowl until light and fluffy. Set aside.
- Add whole milk, cream, vanilla, and table salt to a pot and place over medium heat. Stir constantly until warm.
- Slowly pour or ladle some of the warm milk mixture into the egg yolk mixture, while whisking constantly to temper the egg yolks. Continue until all of the milk mixture has been added.
- Pour the mixture back into the pot and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spoon well.
- Pour the mixture through a fine-mesh sieve (optional) into a heat-safe container. Cover and let cool slightly at room temperature for 20 minutes. Then, place in the fridge and chill overnight, or until completely cold.
- If baking brownies to use in this recipe, prepare them now. A recipe for a mini batch of brownies is provided below, if needed. If using store-bought brownies, I recommend chilling them in the fridge so that they're cold when you're ready to add them to the ice cream.
- Churn the ice cream according to the manufacturer's instructions. You'll want to keep an eye on the ice cream as it's nearing the end of the churning process. When it is almost done churning, but still soft enough to incorporate ingredients, add the flaky salt and allow it to mix in.
- Manually mix in the brownie pieces, transfer to an air-tight container, cover, and freeze until firm.
Brownies – Mini Batch (Optional)
- Preheat oven to 325℉.
- Melt the butter and chocolate together in a microwave-safe bowl. Set aside.
- In a separate bowl, whisk egg, sugar, and salt until light and fluffy. Add the butter mixture and mix until combined.
- Add vanilla and cocoa powder and mix until combined. Then, gently mix in flour just until combined.
- Spread into a parchment lined or greased loaf pan and bake for 15 minutes or until edges are set and the middle no longer appears wet.
- Allow to cool, then place in the fridge to chill so they're cold and ready to add to the ice cream.
- Before adding to the ice cream, chop brownies into tiny bite-sized pieces.
Notes
If you try out this recipe, I’d love to see it! Leave a star rating with a comment letting me know your thoughts and tag @brooksidekitchen on Instagram and hashtag it #brooksidekitchen
