Chipwrecked Recipe

Soften ice cream

Remove vanilla ice cream from the freezer and let it sit at room temperature for 5–10 minutes until scoopable but not melted.

Chunk the brookies

If you don’t have pre-made brookie chunks, cut or break brookies into small, roughly 1/2-inch pieces until you have about 1.5 cups.

Combine ice cream and brookies

Place the softened vanilla ice cream in a large mixing bowl. Fold in 1.5 cups of brookie pieces gently with a rubber spatula until evenly distributed, leaving some larger chunks for texture. Do not overmix; you want visible brookie bits throughout.

Refreeze if needed

If the ice cream became very soft while mixing, transfer the mixture into an airtight container and return to the freezer for 15–30 minutes to firm up slightly so scoops hold shape.

If using store-bought chocolate sauce, warm it briefly: pour 1/2 cup sauce into a microwave-safe bowl and microwave in 10–15 second bursts, stirring between, until pourable but not hot (about 15–30 seconds). If making a quick homemade sauce, combine 1/2 cup chocolate chips, 2 tbsp heavy cream and 1 tsp light corn syrup in a microwave-safe bowl and microwave in 20-second intervals, stirring until smooth.

Reserve 2–3 tablespoons of sauce for drizzling on individual servings; keep the remainder warm or at room temperature for assembly.

Take 1/2 cup brookie pieces and place them in a zip-top bag. Using a rolling pin or the bottom of a glass, crush them to a coarse crumble (small crumbs and some tiny chunks). Transfer to a small bowl for topping.

Scoop and assemble: Using a large ice cream scoop, portion the vanilla-brookie ice cream into 4 dessert bowls or glasses (about 3/4 cup per serving if making 4 servings).

Drizzle: Spoon 1–2 tablespoons of chocolate sauce over each scoop. For a layered look, drizzle some sauce into the bottom of the bowl before the first scoop.

Top with crumble: Sprinkle about 2 tablespoons of the brookie crumble over each serving, concentrating some on top so you get crunchy texture with every bite.

Whip: Dollop approximately 1/4 cup whipped cream on each serving (or pipe for a neater presentation).

Garnish: Sprinkle 1/2 tablespoon mini chocolate chips over the whipped cream and finish with a light pinch (about 1/16 tsp) of sea salt if using.

Serve immediately: Serve the CHIPWRECKED sundaes immediately so the cream remains fluffy and the crumble stays crisp. If you prepared the ice cream in advance and it hardened in the freezer, let each assembled serving sit 1–2 minutes before eating for easier scooping.