Strawberry Brownie Ice Cream Cups

In the midst of this excruciatingly hot summer – this dessert is absolutely the perfect relief.  A brownie base – that tastes great still frozen – topped with homemade strawberry ice cream (or any flavor of your choice really!) and topped with a dollop of chocolate ganache.   It’s almost like your own individual mini ice cream cake.   You don’t even need a reason to celebrate to enjoy these – just reward yourself for getting through another hot day. 

Ingredients

For the brownies

• 3/4 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 Tbsp. unsalted butter, cut into 8 pieces
• 3 oz. unsweetened chocolate, coarsely chopped
• 2 large eggs, plus 1 egg yolk
• 1 cup plus 2 Tbsp. sugar
• 1 tsp. vanilla extract

For the ice cream

• 2 cups fresh ripe strawberries, stemmed and sliced
• 3 Tbsp. freshly squeezed lemon juice
• 1 cup sugar, divided
• 1 cup whole milk
• 2 cups heavy cream
• 1 tsp. vanilla extract

For the ganache

• 3/4 cup mini semisweet chocolate chips
• 1/4 cup heavy cream

Directions

1. To make the ice cream: Combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.  In another bowl, use a hand mixer to combine the milk and remaining granulated sugar until the sugar is dissolved.  Stir in the heavy cream, the vanilla and strawberries and their juices.  When ready to use – churn according to your manufactures instructions.  Freeze until ready to fill ice cream brownie cups.

2. To make the brownie bottoms: Preheat the oven to 350 degrees F.  Line two cupcake pans with foil liners.  Combine the flour, baking powder and salt in a small bowl; stir together and set aside. 

3. In a heatproof bowl set over simmering water combine the butter and chocolate.  Heat, stirring occasionally, until melted and smooth.  In a large mixing bowl combine the eggs, egg yolk, sugar and vanilla extract.  Whisk to blend.  Stir in the warm chocolate mixture, and then the dry ingredients, mixing just until incorporated.

4. Scoop 1 tablespoon of batter into cupcake liner.  Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6-8 minutes.  Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature.  Freeze for at least 30 minutes.  Top with strawberry ice cream until the cupcake liner is full.  (If the ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return the cupcake pans to the freezer for 45 minutes to 1 hour. 

5. To make the ganache: Place the chocolate chips in a small bowl.  Bring the cream to a simmer in a small saucepan.  Pour the cream evenly over the chocolate, let stand for 1 minute.  Stir until smooth with a rubber spatula and let sit until firm enough to spread.  Once the ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. 

Source: Annie’s Eats 

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