Double Chocolate Brownie Bites with Homemade Vanilla Ice Cream



{Congratulations to entry #135, Megan P.! You won my Cuisinart Ice Cream Maker!}

Happy 4th of July!

This morning, I’m heading off to a 7 mile race in preparation for all the eating I’m going to be doing today! We are having a party and everyone is bringing something delicious! Of course I will happily try everything!

What did I make for our get together? Well besides a few of the things listed in my last post, I made these little babies! Aren’t they darling? I tell ya, I can’t get enough of the cutesy “bite size” “mini” or “individual” food items.

For these, I just made a super chocolaty brownie batter that wasn’t too terribly sweet, turned them into little mini brownie bites {thank you mini muffin tins} and then topped the warm little guys with some homemade vanilla ice cream. {I tell ya, this ice cream maker will be the death of me!}

These basically are incredible! I mean, who doesn’t like brownies, fresh and warm out of the oven with vanilla ice cream? It’s pretty much one of my favorite combinations….ever. The cold and sweet ice cream with the warm fudgy brownie pretty much is the reason I run….so I can eat guilt free! Anyone else do that?

So, hopefully you all will have a happy and safe celebration and we will see you with a new {maybe healthier} recipe on Wednesday! Enjoy, friends! 🙂

Double Chocolate Brownie Bites with Homemade Vanilla Ice Cream
yield: 12 servings
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for the ice cream-
2 cups cream
1 cup half & half or milk
2/3 cup sugar
2 teaspoons good quality vanilla extract
1/8 teaspoon salt

for the brownies-
1/4 cup butter
3 oz. bittersweet chocolate
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
3 tablespoon cocoa powder
1/2 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

sprinkles or nuts for topping


Freeze bowl of ice cream maker with paddle at least 6 hours in advance.

Mix all ingredients for ice cream together in a large bowl or liquid measuring cup and refrigerate until cold.

Assemble ice cream maker {with frozen bowl} and turn on. Pour ice cream base into machine and churn 15-20 minutes. Scoop ice cream out into a large container and freeze until ready to serve with brownies.

To make brownies, preheat oven to 350 degrees. Lightly spray 24 mini muffin tins with non stick cooking spray and set aside.

Melt butter and bittersweet chocolate over medium low heat. Remove from heat and stir in sugar. Stir in vanilla and egg. Add in all dry ingredients and slowly mix to incorporate. Spoon into prepared pan and bake 8 minutes. Let cool 2 minutes, remove, and top with prepared ice cream. Add sprinkles or any other toppings desired and serve immediately.


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  1. Mmm this sounds amazing! I love homemade ice cream recipe!

  2. This is my kind of dessert. Love the mini muffin tin too. Happy 4th!

  3. I love the mini brownies! I also like this ice cream recipe because it doesn’t have eggs. Have a great 4th!

  4. These little brownies look heavenly. A perfect summertime dessert with ice cream. I also did a run to prepare for the food feast. No guilt here!

  5. These are really making my stomach grumble, rendering my post-holiday detox very difficult to keep! Love it!

  6. This icecream is so hard to resist! Yum….and the brownies are just heavenly!! Loved the recipe. 🙂