Ingredients:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour (heat-treated)
- ¼ teaspoon salt
- ½ cup (90 g) chocolate chips
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ teaspoon salt
Instructions:
- In a mixing bowl, combine heavy cream, whole milk, sugar, vanilla extract, and salt. Whisk until the sugar dissolves. Chill in the fridge for 4 hours or overnight.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla extract and mix well. Gradually add heat-treated flour and salt, mix until just combined. Fold in chocolate chips. Form small balls of dough and refrigerate.
- Preheat the oven to 350°F (175°C). Melt butter in a bowl and stir in sugar, then add eggs and vanilla. Mix in cocoa powder, flour, and salt until just combined. Spread batter in a greased pan and bake for 20-25 minutes. Let cool, then cut into bite-sized pieces and chill.
- Pour chilled ice cream base into an ice cream maker and churn according to the manufacturers instructions. Once thickened, gently fold in cookie dough balls and brownie pieces.
- Transfer the churned ice cream to a container and freeze for at least 4 hours.