This rich Chocolate Brownie Ice Cream combines a homemade chocolate custard ice cream base with bits of fudgy brownie. It’s a simple and delicious recipe that gives you the ultimate decadent dessert and is a must-try for all the serious chocolate lovers out there!
This Chocolate Brownie Ice Cream recipe post is sponsored by Ankarsrum®. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Beyond the Butter® possible!
This chocolate brownie ice cream recipe uses three types of chocolate mixed into the thick custard ice cream base—dutch process cocoa powder, melted semi-sweet chocolate, and fudgy chocolate brownie pieces. It’s ultra-rich, chocolatey, and super easy to make!
Like my Dulce de Leche Ice Cream recipe, I am once again using my Ankarsrum Ice Cream Maker Attachment along with my Ankarsrum Assistent Original® Mixer, this time in their newest color addition, Rustic Maroon! Its sophisticated shades of red and brown bring character to a traditional core neutral in a matte finish! I recommend checking it out along with the many other color choices!
For more recipes where I use my Ankarsrum Assistent Mixer, check out my Lemon Cheesecake, Carrot Cake Cookies, and Easy Blender Chocolate Mousse!
Table of Contents
Reasons You’ll Love This Recipe
- Rich and creamy, chocolate-flavored ice cream with bits of fudgy chocolate brownies mixed in—a delicious combo for the hardcore chocolate lover!
- It’s a fun summertime or anytime treat to make with friends and family.
- It’s made using my favorite mixer and ice cream maker attachment from Ankarsrum!
- Only eight ingredients are needed to make the chocolate custard base!
- Once the ice cream base is made and chilled, it takes only 20-30 minutes to churn it into a rich, delicious frozen custard treat!
Ingredients Needed
The following ingredients are used to make this decadent chocolate brownie ice cream. Items noted in the bulleted list below are key ingredients that need a bit more explanation. Please note that the brownie ingredients are not shown.
- Dutch Process Cocoa Powder. You can use unsweetened cocoa powder, but the taste will not be as rich as dutch process cocoa powder.
- Semi-Sweet Chocolate. I recommend using Ghirardelli’s Premium Baking Semi-Sweet Chocolate. For a darker, more robust (far less sweet) chocolate, you can also use Lindt’s 78% Dark Chocolate. Both are in bar form as I don’t recommend using chocolate chips.
- Brownies. For this chocolate brownie ice cream, you can use your favorite homemade brownie recipe (I recommend my Better Than Box Mix Brownies or my Fudgy Brownie Bites!), including box mixes or brownies from your local bakery! If making them, I do recommend using an 8-inch square baking pan, as you’ll only use about a third of the brownies. The rest can be cut into squares and enjoyed on their own if you’d like.
How to Make the Recipe
Below is a brief overview of how to make this homemade chocolate brownie ice cream. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Quick Tip: It’s best to chill the ice cream attachment bowl in the freezer for at least 20-24 hours.
Step 1. Make the brownies. As stated above, under the ingredients section, use your favorite homemade brownie recipe, box mix, or brownies from your local grocery store. Cool them to room temperature, then chill in the fridge. Crumble up about half of the brownies (if you’re using an 8-inch square baking pan). You’ll need roughly 1-2 cups of the crumbled brownies.
Step 2. Whisk the egg yolks and 1/3 cup of the sugar together. Set to the side. I recommend melting the semi-sweet chocolate in a small microwaveable bowl at this time, as you’ll need it for the next step.
Step 3. Mix the chocolate cream mixture together. In a medium-sized saucepan, combine the heavy cream, whole milk, the remaining amount of granulated sugar, dutch process cocoa powder, salt, and vanilla extract over medium heat (Image 1). Do not let the mixture come to a boil. Whisk in the melted chocolate until blended, then remove from heat (Image 2).
Step 4. Temper the chocolate cream mixture with the whisked egg yolk and sugar. Slowly pour about half of the chocolate cream mixture into the bowl (not the entire bowl), whisking constantly (Image 3). Once combined, pour the mixture back into the saucepan and heat over medium-high heat until slightly thickened (Image 4).
Quick Tip: I prefer to use the same large heatproof bowl for whisking the egg yolks/sugar mixture and straining the chocolate custard ice cream base. Wash and dry the bowl between these steps.
Step 5. Pour the chocolate custard mixture through a strainer then cool to room temperature. Use a fine mesh strainer to remove any possible bits of curdled egg into the large heatproof bowl (Image 5). Once strained, place the bowl of chocolate custard ice cream base in a larger bowl of ice water to cool down (it takes roughly 30-45 minutes) (Image 6). Once cooled, dry off the bottom of the bowl and cover the top of the custard mixture, then place it in the refrigerator, covered, for a minimum of 4 hours or overnight.
Step 6. Make the chocolate brownie custard ice cream. Turn the Ankarsrum ice cream maker attachment to medium speed, then carefully pour the chocolate custard ice cream base into the ice cream freezer bowl (Images 7 and 8). Churn on medium speed for 20-30 minutes until the base thickens into a soft serve chocolate custard ice cream.
Step 7. Add in the crumbled brownies. Use any freezer-safe ice cream container. Scoop some of the chocolate ice cream into the container, then add in half of the crumbled brownie pieces. Repeat once more, ending with the remaining brownie pieces. Swirl together, then place in the freezer for 2-4 hours before serving.
Quick Tip: If you use your Ankarsrum Ice Cream Mixer attachment, you can choose to mix the brownie pieces directly into the freezer bowl and cover it with the lid that is included.
Recipe FAQs
It is a 1.5 quart-size freezer bowl. It has a maximum capacity of 750 grams (or about 5 cups) of finished ice cream.
Before starting this recipe, it’s best to freeze the ice cream bowl for 20-24 hours. If you can still hear the liquid gel inside the ice cream freezer bowl, it’s not ready!
It will keep in an airtight container for up to 2 weeks. If kept longer or not kept properly, ice crystals may start forming or develop a grainy texture.
The higher the fat content, the creamier and smoother your chocolate brownie ice cream will be, so I do not recommend swapping out the whole milk for 2%, 1%, skim, or fat-free milk. Likewise, I do not recommend swapping out dairy milk for non-dairy milk like oat, almond, or soy for this ice cream recipe.
More Chocolate Recipes to Enjoy!
If you tried this Chocolate Brownie Ice Cream Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
The BEST Chocolate Brownie Ice Cream
Ingredients
- 3 cups Brownies, made ahead of ice cream and broken into small bits
- 8 oz Semi-Sweet Baking Chocolate, melted
- 4 large Egg Yolks
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 2/3 cup Granulated Sugar, divided
- 1/4 cup Dutch Process Cocoa Powder, sifted
- 1/4 tsp Salt
- 3 tsp Vanilla Extract
Instructions
- Before starting, make and chill your brownies and put the ice cream attachment bowl in the freezer for 20-24 hours.
- In a small microwaveable bowl, melt the semi-sweet baking chocolate bars until fully melted and smooth. Set to the side.8 oz Semi-Sweet Baking Chocolate
- In a medium-sized heatproof bowl, whisk together the egg yolks and 1/3 cup of the granulated sugar. Set to the side.4 large Egg Yolks, 2/3 cup Granulated Sugar
- In a medium-sized saucepan, combine the heavy cream, whole milk, the remaining 1/3 cup of granulated sugar, cocoa powder, salt, and vanilla extract over medium heat, occasionally whisking until the mixture begins to bubble around the edge of the saucepan. Do not let the mixture come to a boil. Whisk in the melted chocolate until blended, then remove from heat.2 cups Heavy Cream, 1 cup Whole Milk, 1/4 cup Dutch Process Cocoa Powder, 1/4 tsp Salt, 3 tsp Vanilla Extract
- Temper the whisked egg yolks and sugar mixture by slowly pouring about half of the warm cream and chocolate mixture into the bowl (do not pour all of the mixture into the bowl), whisking constantly. Once fully combined, pour the mixture back into the saucepan and heat over medium-high heat until slightly thickened and the temperature reaches 165ºF or bubbles appear around the edge. Be careful not to boil the mixture.
- Pour the custard mixture through a fine mesh strainer into the heatproof bowl, then place it in a larger bowl of ice water to cool down (it takes roughly 30-45 minutes). Once cooled, dry off the bottom of the bowl and cover the top of the custard mixture, then place it in the refrigerator for a minimum of 4 hours or overnight.
- Remove the custard mixture from the fridge and give it a quick stir or whisk. Turn the Ankarsrum mixer and ice cream maker attachment on to medium speed. Carefully pour the mixture into the top opening, then mix for 20-30 minutes until thick.
- Scoop some of the chocolate ice cream into a freezer-safe container, then add in half of the brownie pieces. Repeat once more, ending with the remaining brownie pieces. Swirl together, then place in the freezer for 2-4 hours before serving.3 cups Brownies
Notes
- The Ankarsrum Assistent Original® mixer with the Ankarsrum ice cream maker attachment was used for this chocolate brownie ice cream. However, you can use any ice cream maker you prefer.
- You can use any brownie recipe you’d like, including box mixes or brownies from your local bakery! I do recommend using an 8-inch square baking pan, as you’ll only use about a third of the brownies.
- You can reuse the medium-sized heatproof bowl used to temper the egg yolk/sugar mixture, but I recommend quickly cleaning it before you pour the chocolate ice cream base into it.
- This recipe calls for egg yolks—not the entire egg.
- Be mindful to churn the ice cream at a medium speed to avoid ice crystals, which can cause the ice cream to freeze too hard.
- Your homemade ice cream will keep in an airtight container for up to 2 weeks. If kept longer or not kept properly, ice crystals may start forming or develop a grainy texture.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
