Blackberry-Brownie Ice Cream Sundaes

📝 Ingredients

• 1 1/2 cups fresh or thawed frozen blackberries (6 oz.), plus more for garnish
• 1 Tbsp. granulated sugar
• 1/4 tsp. vanilla extract
• 1/2 cup semisweet chocolate chips (from 1 [12-oz.] pkg.)
• 1/2 cup dark chocolate chips (from 1 [12-oz.] pkg.)
• 1 1/2 Tbsp. coconut oil
• Pinch of salt
• 1 (14-oz.) can sweetened condensed milk
• 2 cups heavy whipping cream, chilled
• 1 (18-oz.) pkg. brownie mix, prepared according to pkg. directions and cooled, divided
• Whipped cream

👨‍🍳 Instructions

1. Process blackberries, sugar, and vanilla in a blender until smooth, about 30 seconds. Pour mixture through a fine mesh strainer into a bowl; discard solids. Set aside.
2. Stir together semisweet chocolate chips, dark chocolate chips, coconut oil, and salt in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring between each interval until completely melted, 1 minute to 1 minute, 30 seconds. Set aside.
3. In a large bowl, whisk together sweetened condensed milk and reserved blackberry puree until well combined. Beat heavy cream in a cold bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
4. Gently fold whipped cream into condensed milk mixture until combined, being careful not to overmix. Cut half of brownies into 3/4-inch chunks, and fold into condensed milk mixture. Drizzle with desired amount of melted chocolate mixture.
5. Transfer to a freezer-safe container; drizzle additional chocolate mixture over top, if desired. Cover and freeze at least 8 hours or up to 1 week. Serve over warmed leftover brownies or with whipped cream and fresh blackberries.