Fudgy Brownies + Homemade Vanilla Bean Ice Cream

Keep reading for the complete recipe! ^_^

***Adapted from: Gluten Free On A Shoe String***

INGREDIENTS

For the Brownies
8 Tbs (1 stick) unsalted butter
1/2 c. unsweetened cocoa powder
Semi-sweet melted chocolate chips
1 c. packed light brown sugar
3/4 c. granulated sugar
1 tsp vanilla extract
1/2 tsp salt
3 large eggs + 1 egg yolk
1 c. all-purpose flour

For the Ice Cream

7 oz. sweetened condensed milk 

1 teaspoons pure vanilla extract
1/2 pint heavy whipping cream (chilled)

Chopped brownies (chilled, optional)

DIRECTIONS

For the Brownies

1. Combine melted butter with some melted chocolate chips.

2. Add sugars, vanilla and salt into the melted chocolate and mix together

3. Add eggs and beat vigorously until you see a thick and glossy batter.

4. Stir in flour & cocoa powder & salt and mix just until incorporated.

5. Pour batter over the baked crust.

6. Bake until top is set and toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (you don't want to overbake the brownie- a little gooey inside is good).

For the Ice Cream

1. Place the sweetened condensed milk and vanilla in a large bowl, and whisk to combine well.

2. Beat the heavy whipping cream on medium-high speed until slightly stiff peaks form. 

3. Scrape the whipped cream into the bowl of condensed milk, and fold the whipped cream in until only a few bright white streaks remain.
(optional: add chopped chilled brownies and combine gently)

4. Pour into a 2 quart freezer-safe container with a lid, and smooth the top. 

5. Cover tightly and place in the freezer until firm (at least 4 hours). 

6. Serve right from the freezer. It will not need to thaw at all to be scoopable.