These Frozen Toasted Coconut Brownies are easy to make, yet so delicious! Homemade brownies are topped with a thick layer of Toasted Coconut ice cream and a decadent, simple chocolate ganache. Sprinkle with some toasted coconut flakes and you've got one crowd-pleasing dessert!
I love making simple desserts, especially those that involve ice cream! No matter the season or time of year, I always have ice cream in my freezer. If you're anything like me you probably love a classic brownie too, and I've put them together to make one scrumptious dessert!
One of my absolute favorite classic flavors of Hudsonville Ice Cream is Toasted Coconut - chocolate covered toasted coconut pieces are mixed with a rich, creamy coconut ice cream. It's divine! Whenever I eat it I feel like I'm on a tropical getaway. And especially these days - we can all dream about being on a getaway, am I right?
This post is sponsored by Hudsonville Ice Cream. All opinions, as always, are my own.
Toasted Coconut Frozen Brownies
Ingredients
- 1/2 cup (1 stick) melted butter
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 48 oz. carton Hudsonville Toasted Coconut ice cream
- 1/3 cup heavy cream
- 1 3/4 cups semi-sweet chocolate chips
- 1/4 cup shredded coconut, toasted
Instructions
- Preheat the oven to 350 degrees. Line an 8 x 8-inch square pan with tin foil and spray lightly with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the melted butter, cocoa and sugar and stir until fully dissolved.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- Gently stir in the flour until fully combined, being careful not to overmix. Fold in the chocolate chips.
- Spread the batter in the pan and bake for approximately 20 minutes, or until the center is set. Make sure not to overbake!
- Let the brownies cool completely. While they cool, set the ice cream on the counter to soften.
- Spread a little over half the carton of softened ice cream on top of the brownies evenly. Freeze until firm, about 3 hours.
- To make the chocolate topping, heat the cream in a small pot over medium-low heat until hot, but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer, then sprinkle with the toasted coconut. Freeze for at least 1 hour or until ready to serve.
- Remove the brownies from the freezer and use a very sharp knife to cut into 9 squares.
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