The BEST Chocolate Brownie Ice Cream
This rich Chocolate Brownie Ice Cream combines a homemade chocolate custard ice cream base with bits of fudgy brownie. It's a simple recipe that gives you the ultimate decadent dessert and is a must-try for all the serious chocolate lovers out there!
Servings: 6 servings
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
Calories: 649kcal | Carbohydrates: 49g | Protein: 8g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 219mg | Sodium: 144mg | Potassium: 421mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1414IU | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 3mg