Cookie Dough Brownie Soft Serve with a Chocolate Swirl

For The Ice Cream

  • 4 large egg yolks

  • 1/2 cup granulated sugar

  • 1 1/2 cups whole milk

  • 1 1/2 cups heavy cream

  • 1 teaspoon vanilla bean paste or vanilla extract

  • Additional mix-ins of your choice up to 16 ounces

Ingredients

  • Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours.

  • In a medium bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar until the egg yolks are lightened to a pale yellow color. You should be able to pull up your whisk and see the yolk mixture fall down into the bowl in a "ribbon," and that's when the mixture is ready.

  • In a medium sauce pot, add the whole milk, heavy cream, remaining 1/4 cup of sugar, and vanilla bean paste. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.

  • Reduce the heat to low and scoop a spoonful (about 1/4 cup) of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.

  • Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads 170°F on an instant-read thermometer.

  • Strain this mixture through a mesh sieve into a bowl. To prevent a film from forming, directly place cling wrap on the surface of the mixture to seal it. Cover the bowl and store in the fridge for 12-16 hours to chill.

  • When you are ready to churn, take the frozen KitchenAid attachment out of the freezer and pour in the custard. Churn for 20-30 minutes or until the ice cream is thick and the texture of soft serve.

  • Gently fold in your desired mix-ins and pour the ice cream into a bowl or pan.

  • Cover and freeze for a longer or shorter amount of time depending on what texture you want.

Directions

For The Brownies

Ingredients

  • 1/2 cup butter, or oil

  • 1 cup sugar, see note

  • 1/2 cup unsweetened cocoa, preferably, dutch processed

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1/4 cup flour

  • 1/4 tsp salt, leave out if using salted butter

  • Pre-heat oven to 350F.

  • Grease an 8x8 square pan or a 9x5 loaf pan or line with parchment or foil; set aside.

  • In a large microwave-safe mixing bowl, add the butter and microwave for 1 minute or until completely melted.

  • Add the sugar and cocoa powder and whisk vigorously for at least a minute, until the sugar has dissolved.

  • Add eggs one at a time then vanilla and whisk for at least 1 minute, until well combined and batter is shiny.

  • Stir in flour and salt until the flour is fully combined. Be careful not to overmix mix.

  • Spread in pan and bake for approximately 20 minutes or until the center is slightly set.  Be careful not to over-bake!

  • Cool completely then cut into squares

Directions

For The Cookie Dough

Ingredients

  • 3 tablespoons white sugar

  • 2 ½ tablespoons brown sugar

  • 2 tablespoons unsalted butter, softened 

  • 2 tablespoons water

  • ⅛ teaspoon vanilla extract

  • ½ cup chocolate chips

  • ½ cup all-purpose flour

Directions

  • Combine white sugar, brown sugar, and butter together in a medium bowl until smooth. Stir in water and vanilla, then stir in flour until well blended. Transfer into a container and freeze for 1 to 2 hours.

  • Roll into small balls; mix into softened ice cream. Freeze until firm, about 15 minutes, before serving.

For The Hot Fudge

Directions

  • In a small saucepan over medium heat, add all the ingredients, whisking to combine.

  • Bring the mixture to a boil, whisking constantly.

  • Once boiling, immediately reduce the temperature to low, and simmer for 5 minutes.

  • Remove the pan from the heat, and let the fudge cool before serving.

  • Store leftover sauce in an airtight glass container in the fridge for future use.

Ingredients

  • ½ cup semi sweet chocolate chips

  • ½ cup heavy cream

  • 6 TB brown sugar

  • 2 TB unsweetened cocoa powder

  • 1 TB salted butter

  • 1 tsp vanilla extract

  • Kosher salt to taste