The Boardwalk Bakery: Brownie Cheesecake Ice Cream

Ahhh, the Boardwalk.


Our home away from home. It’s not until stepping through the doors of the lobby that I feel like I can breathe deeply and relax. The “Welcome Home” greeting from cast members says it all. The lobby is filled with special touches that remind you of its namesake, with a replica roller coaster and even a miniature Lucy the Elephant. And the pool, well, the pool is just a little creepy for my taste.


But time spent out walking on the boardwalk can almost make you feel like you’re at the Jersey shore.

But no matter how much you love the welcoming cast members, the relaxing lobby, or even the pool, the star of Disney’s Boardwalk Resort just might be the Boardwalk Bakery. The little storefront is impossible to resist – at least for us. We start the day with a breakfast of baked goods every morning, and somehow wander back in after a long day at the parks for a late night snack. And while there are many favorites that can be found here (which will probably be covered in later ice cream recipes on the blog), one of the classic standouts is the Cheesecake Brownie, a fudgy, chewy brownie topped with creamy, tart cheesecake. Sounds like a perfect inspiration for some ice cream, don’t you think?

The brownie here is key.


It’s a pretty traditional brownie base, with the addition of melted chocolate drizzled and swirled over the top and only partly mixed in with the rest of the batter. That’s what helps to keep it good and chewy when you add it to the ice cream. Be sure to only cook them until the center is just set.

Gooey, chewy, fudgy awesomeness!

Gooey, chewy, fudgy awesomeness!

And bonus: the recipe makes a whole 9 x 13 pan of brownies, so there’s plenty leftover to snacking while you wait for the ice cream to freeze 🙂

As for the ice cream, the base is made a little more tangy with the addition of cream cheese to taste like a traditional, rich cheesecake. After churning the ice cream, you’ll want to make alternate layers of the ice cream and the brownies.


And the amount of brownies you add is completely up to you! It seems that everyone here couldn’t get enough of the brownie chunks, so I may add more next time I make it.

I have to say, this is one ice cream that truly lives up to its namesake. Almost like putting one of those Boardwalk Bakery Cheesecake Brownies in your room mini-freezer over night….Hey, that’s a pretty good idea!



The Boardwalk Bakery: Brownie Cheesecake Ice Cream


2 cups sugar

1 3/4 cups flour

5 large eggs

1/3 cup cocoa powder

1 cup canola oil

1 tsp. vanilla

generous pinch of salt

6 oz. (approx. 3/4 cup) semi-sweet chocolate chips

4 Tbsp. unsweetened butter

2 tsp. corn syrup

Preheat the oven to 350. Grease a 9 x 13 pan and set aside.

In a large mix bowl, mix together the sugar, flower, eggs, cocoa powder, vegetable oil, vanilla and salt until blended. In a microwave safe dish, melt together the chocolate chips, butter, and corn syrup in the microwave, checking every 30 seconds. You want to stop heating the chocolate before it is completely melted; there should still be some bits of chocolate visible.

Pour the prepared batter into the baking dish. Spoon the melted chocolate over the top and gently swirl it through the batter, do not mix completely. Bake the brownies for about 30 minutes, or until set in the center. Do not over cook them, as you still want them to be soft and chewy. Allow to cool.

Cheesecake Ice Cream Base:

2 cups whole milk

1 1/2 cups heavy cream

3/4 cup sugar

1 Tbsp light corn syrup

2 egg yolks


1 tsp. vanilla

4 oz. (half block) cream cheese at room temperature

Combine milk, cream, sugar, and corn syrup in a large saucepan, bring to a boil, and cook at full boil for five minutes. Remove from heat. Meanwhile, mix egg yolks with salt in a heat-proof bowl (I always use the measuring cup I used for the cream/milk to save on dishes). Slowly add approximately 1 cup of the hot cream mixture to the egg yolks, stirring briskly the whole time. Add the tempered egg yolks back into the hot cream, return to heat, and cook until slightly thickened stirring the whole time (should take about 5-7 minutes until it coats the back of your spoon).

In a separate bowl, whisk together the softened cream cheese and vanilla. Pour about half of the hot cream into the cream cheese and whisk until well blended. Add the remaining hot cream mixture, stir to combine, and cool completely.

When cold, pour into your ice cream machine and freeze according to manufacturer’s suggestions. When the ice cream base is finished, pour about 1/3 into a freezer-proof container. Top with crumbled chunks of brownie. Pour more ice cream base over the brownies, followed by another layer of brownies. Pour the rest of the ice cream on top, and sprinkle a few additional brownie chunks on top. Put in the coldest part of your freezer for at least four hours. Let sit out for 5-10 minutes before serving.

(Brownie recipe adapted from


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