Chunky Brownie-Nut Ice Cream |
|
 |
Prep Time: 18 Minutes Cook Time: 22 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
If you love the specialty ice creams that are sold in the little-bitty cartons in the grocery store, then here's a recipe you've got to try! This creamy frozen treat has all of the same chunky, fun ingredients but with less saturated fat. Ingredients:
1 cup sugar |
1/4 cup butter, softened |
1 large egg |
1 large egg white |
1 teaspoon vanilla extract |
3/4 cup all-purpose flour |
1/2 cup unsweetened cocoa |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
2 tablespoons semisweet chocolate minichips |
cooking spray |
1 (1.75-quart) carton vanilla light ice cream, softened |
1/2 cup chopped unsalted peanuts |
1/4 cup fat-free caramel topping (such as smucker's) |
Directions:
1. Preheat oven to 350°.
2. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add egg and egg white, 1 at a time, beating just until blended. Stir in vanilla.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Add flour mixture to butter mixture, stirring just until blended. Stir in chocolate minichips.
4. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 22 minutes or just until a wooden pick inserted in center comes out clean (do not overcook). Cool completely on a wire rack.
5. Spoon ice cream into a large freezer-safe container. Crumble brownies over ice cream. Add peanuts and caramel topping; stir until well blended. Cover and freeze until firm.
|
|