Last Saturday night, I had company for dinner. Never having met the guests that were coming, I wanted to prepare a menu that was pretty safe and most anyone would like. I made lasagna, salad, bread, and this fudgy brownie sundae. It was SO good! Who doesn’t love a dense chocolaty brownie with a couple of scoops of the creamiest homemade vanilla ice cream, topped with rich, fudge sauce? It seemed like a safe idea to me, and I don’t think it disappointed!
Here is the simple fudge brownie which tastes rich and amazing, but looks a little lonely. If I hadn’t made this ice cream sundae with it, I would have topped with frosting. The top has a little crispness and the bottom is very dense and rich.
Now this is a brownie that is dressed up and ready for company! I used my fabulous, new Kitchen Aid Ice Cream attachment to whip up this vanilla ice cream. This recipe couldn’t be any easier. If you are thinking of getting one, just know that the ice cream comes out pretty runny, but firms up after several hours in the freezer. The fudge sauce is the same that I use on my ice cream cake that tastes like a Dairy Queen copy. You can find the recipe for this fudge sauce here: Ice Cream Cake. There is absolutely no comparison in the taste of this fudge sauce and the bottled grocery store type.
- 1 stick butter
- 1/2-3/4 cups choc chips
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 cup flour
- 1/4 cups chopped nuts (optional)
Melt butter and chocolate chips in microwave until smooth.
Stir in sugar, vanilla, and eggs, beating well.
Blend in flour and nuts.
Bake in greased 8 inch square pan 400°F for 15-20 minutes, just until done. (Longer time if in 9×13-about 35 min)
Homemade Vanilla Ice Cream Ingredients:
- 4 eggs
- 2 1/2 cups sugar
- 5 cups whole milk
- 4 cups cream
- 4 tablespoon vanilla
- 1/2 teaspoon salt
Beat eggs well.
Add sugar, beating well.
Add all other ingredients.
Freeze according to ice cream freezer directions.