Chocolate Fudge Brownie Ice Cream
The richest, creamiest, chocolate-y-est chocolate brownie ice cream ever. Just like the scoop shops used to make!
Choooooocoate Fudge Brownie Ice Cream. That’s right, that is what I said: Chocolate Fudge Brownie Ice Cream. Holy cow is this stuff un-freaking-believable too.
I mean sure, Chocolate Fudge Brownie Ice Cream, blah blah sounds like a familiar flavor you’ve surely had before, no big deal, what’s the scoop (ahhh ha, ice cream pun, hahaha), why bother with a ho-hum we’ve seen this before?
Because you haven’t had this one.
This one is a near exact replica of the Ben & Jerry's scoop shop version. And I would know, I was a scooper for several years!
You'll make a custard base with eggs and cocoa powder -- make sure to pick a good cocao powder as you'll be using a whole cup of it for this recipe!
Once the custard is cooked, chill it in an ice bath or in the refrigerator.
Too, pick your favorite brownie recipe and bake it up, preferably a chewy one, or at least that's my preference! You can find a few different brownie recipes over at The Bake Dept.
Churn the custard in an ice cream machine (affiliate link) according to the manufacturer's instructions then toss in your brownie chunks.
Freeze, scoop, and serve! And get ready for the richest, most knock-out Chocolate Fudge Brownie Ice Cream you've ever had in your life!
Yeah, apparently the skill of scooping nice scoops is not like riding a bike!
So creamy, so lush, so chocolate, ugh this is such good stuff.
Serve it alone or atop an extra brownie, you cannot go wrong!
Be sure to click the link below to find more about this recipe and others at The Bake Dept!
Chocolate Fudge Brownie Ice Cream
- 1 cup (237 ml) milk
- 2 cups (473 ml) heavy cream, divided
- 1/2 cup (99 g) granulated sugar
- 1/2 cup (107 g) brown sugar
- 2 egg yolks
- 1 egg
- 1 cup (84 g) cocoa powder
- Pinch of salt
- 1 teaspoon (5 g) vanilla extract
- 1 1/4 cup (160 g) brownie pieces, give or take
- Do note there is about a 4 hour inactive time while the cooked custard cools and ice cream hardens so plan accordingly.
- In a saucepan over medium low heat, warm the milk and 1 cup of the heavy cream. While this is warming, set up an ice bath (a large bowl of ice with a smaller empty bowl set within it) and pour the remaining cup of heavy cream into the empty bowl.
- In a medium sized bowl, combine the sugars, egg yolks, and egg. Whisk thoroughly until the mixture turns a pale yellow color. Add the cocoa powder and pinch of salt then whisk thoroughly.
- Once the milk and cream mixture has begun to steam, slowly stream about half of the liquid into the sugar/egg mixture while whisking constantly to temper the eggs.
- Pour the tempered liquid back into the saucepan. Turn the heat to medium and while stirring constantly, cook the ice cream base until it thickens enough to coat the back of a spoon or looks almost like a pudding. Remove from the heat, place a strainer over the bowl with the cream, and pour the cooked base into it.
- Cover directly on the surface with plastic wrap to cool. If possible, place the entire ice bath in the refrigerator.
- Once the ice cream base has chilled, add the vanilla extract then churn it in an ice cream machine following the manufacturer’s instructions. Chop the brownies into small bite size pieces and place in the freezer.
- With about 5 minutes left until the ice cream is ready, add the brownie chunks. Other methods include churning the ice cream completely then stirring in the brownie chunks in by hand or alternate layers of ice cream with brownie bits in the freezer safe container.
- Scoop the ice cream into a freezer safe container, cover with plastic or wax paper and freeze until hardened. Set out on the counter about 5-10 minutes before serving for ease of scooping.
- For some great brownie recipes to use in this recipe, drop by The Bake Dept website! You'll also find more details and tips as well as lots of other terrific baking recipes!