Ingredients:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ½ cup mini chocolate chips
  • ⅓ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • ⅓ tsp vanilla extract
  • ⅓ cup all-purpose flour
  • ⅛ tsp salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 2 tsp pure vanilla extract
  • Pinch of salt

Instructions:

  1. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  2. Mix in the vanilla extract. Gradually add in the flour and salt until combined.
  3. Fold in mini chocolate chips.
  4. Scoop out small portions onto parchment paper and freeze for at least 30 minutes while you prepare other components.
  5. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan.
  6. In a mixing bowl, combine cocoa powder, granulated sugar, melted butter, egg, and vanilla extract; mix well.
  7. Stir in flour and salt until just combined – do not overmix.
  8. Pour batter into prepared pan and bake for approximately 20 minutes or until a toothpick inserted comes out with moist crumbs.
  9. Let cool completely before cutting into small chunks.
  10. In a large mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and pinch of salt until fully dissolved.
  11. If using an ice cream maker follow manufacturer instructions for churn time (typically about 20–25 minutes). If not using one pour mixture into a shallow dish.
  12. Once ice cream is thickened but still soft serve consistency from churning or after about an hour if using no-churn method: Gently fold in brownie chunks and cookie dough pieces into your ice cream mixture.