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–+ servings
brownie ice cream

Brownie Ice Cream

5 from 1 vote
A rich, homemade chocolate custard base folded with dense, chewy fudge pieces. This Brownie Ice Cream stays perfectly soft and scoopable right out of the freezer for the ultimate dessert experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup whole milk Use cold
  • 2 cups heavy cream Divided use
  • ¾ cup granulated sugar Keeps the texture soft
  • ¼ cup Dutch-processed cocoa powder Sifted to remove lumps
  • 5 large egg yolks Room temperature
  • 1 teaspoon pure vanilla extract Enhances chocolate flavor
  • 1.5 cups prepared fudgy brownies Cut into half-inch squares

Equipment

  • 1 Ice cream maker Bowl must be frozen 24 hours prior
  • 1 Medium saucepan For cooking custard
  • 1 Fine mesh strainer To remove cooked egg bits
  • 1 Whisk For tempering
  • 1 freezer-safe container For storing

Method
 

  1. Combine the whole milk, one cup of the heavy cream, sugar, and cocoa powder in a saucepan over medium heat.
    whisking chocolate ice cream base in saucepan
  2. Whisk the egg yolks in a bowl and slowly pour in a half cup of the hot liquid to temper the eggs without scrambling them.
  3. Pour the yolk mixture back into the saucepan and cook gently until it thickens enough to coat the back of a spoon.
    checking thickness of chocolate custard base
  4. Strain the hot custard into the remaining cold heavy cream, add vanilla, and chill in the refrigerator for at least four hours.
  5. Pour the cold base into your maker and churn until it resembles thick soft serve.
    pouring chocolate ice cream base into maker
  6. Add the chopped baked pieces during the last sixty seconds of churning so they distribute evenly.
  7. Transfer to an airtight container and freeze for four hours until firm.

Nutrition

Serving: 145gCalories: 410kcalCarbohydrates: 38gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 185mgSodium: 85mgPotassium: 210mgFiber: 2gSugar: 31gVitamin A: 900IUVitamin C: 0.5mgCalcium: 110mgIron: 1.5mg

Notes

Always freeze your churning bowl for at least 24 hours before starting. If your baked pieces are too soft, freeze them for 30 minutes before chopping so they hold their shape during the final mixing stage.

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