This Chocolate Fudge Brownie Ice Cream is rich chocolate ice cream, swirled with hot fudge, and stuffed full of brownie chunks throughout. Its the ultimate ice cream for chocolate lovers.
The chocolate flavors are deep and rich throughout with hot fudge swirls and moist, chewy, fudgy brownie pieces throughout too. This ice cream is the ultimate ice cream for chocolate lovers.
In my opinion, this ice cream tastes just like Ben & Jerry’s Chocolate Fudge Brownie Ice Cream, if not a little better.
The best thing about homemade ice cream is you can choose how many chunks you want to put it in it. This ice cream has 1 whole cup of chopped up brownie pieces, but I made mine a heaping cup because every time you come across a little fudgy brownie bite in the ice cream its like heaven.
To make this ice cream you need an ice cream maker. It makes it perfectly churned, silky smooth and delicious. But that means you’ll need to plan for it a bit, you’ll need to freeze your ice cream bowl about 12 hours or more ahead of time.
Plus to enjoy it best, and to make it scoop-able like you might get from the store, you’ll need to freeze for another 6 hours, up to overnight, but then about 24 hours later you’ll have chocolate ice cream perfection!! I know its hard to wait, but I PROMISE its totally worth it.
Serve a scoop of this ice cream over our brownie in a mug and we’re talking the best chocolate dessert ever.
Ingredients Needed to make Chocolate Brownie Ice Cream:
- Heavy Cream – makes the ice cream rich and creamy
- Whole Milk – you can substitute a lower fat milk, but the ice cream won’t be as creamy
- Cocoa Powder – gives the ice cream the perfect chocolate flavor
- Granulated Sugar – to sweeten the ice cream
- Salt – to balance out the sweetness
- Semi Sweet Chocolate – to make the perfect creamy chocolate ice cream
- Egg Yolks – to make the perfect ice cream custard base
- Vanilla Extract – to give the ice cream a little flavor
- Chopped Brownies – homemade or store-bought brownies
- Hot Fudge Sauce – to give the perfect fudge chocolate swirls
How to make Chocolate Brownie Ice Cream?
- Add your cream, milk, cocoa powder sugar and salt to a medium sauce pan. Heat until the mixture starts to bubble. Then add in the chopped chocolate pieces, stir until the chocolate is melted and the whole thing can be stirred smooth.
- In a small bowl, add your egg yolks and whisk them up. Slowly add 1/2 cup of the chocolate cream mixture to the egg yolks, whisking while you add it. Then add another 1/2 cup, then another 1/2 cup, whisking the whole time.
- Pour the egg chocolate mixture back into the sauce pan to combine them, and let it cook for about 5 more minutes, or until the mixture starts to thicken.
- Stir in vanilla extract.
- Pour the mixture into a bowl and let that bowl chill over an ice bath for about 10 minutes. Then place it in the fridge to chill for another 30 minutes, to overnight.
- Pour the mixture into the chilled ice cream maker and let it churn until the ice cream starts to thicken, according to your ice cream maker directions.
- With 5 minutes left, sprinkle in your chopped up brownie pieces.
- Pour half the ice cream into a 2qt pan (a loaf pan works great), then drizzle hot fudge over the top, and swirl it in with a knife. Then repeat with the remaining ice cream and hot fudge.
- Cover the container and freeze it for another 6 hours at minimum.
Tips and Tricks:
- Don’t forget to freeze the ice cream bowl at least 12 hours before you want to make the ice cream. I keep mine in the freezer always if we have room.
- This ice cream recipe takes several hours to make from start to finish, with cooking the custard, chilling the custard, making the ice cream in the machine, then freezing the ice cream to get it scoop-able. Probably 12 hours from start to finish at minimum, not including chilling the ice cream maker bowl, so be prepared.
- I recommend using high fat ingredients for the richest, creamiest ice cream – you want heavy cream and whole milk. But you can substitute half and half and a lower fat milk (even skim milk) if desired, your results will be slightly less creamy.
- Add mini chocolate chips to the ice cream if desired.
How to store chocolate ice cream?
Cover the ice cream tightly in a freezer-safe container with a lid and store it in the back of your freezer for the best results. It will stay good in the freezer for about 2 weeks for the best results. After 2 weeks the ice cream may start to lower in quality and could get freezer burn or ice crystals on top, or degrade the ice cream’s flavor or textures.
To make it even more chocolatey, serve this deliciousness on top of a hot brownie and drizzled with even more hot fudge, because you can never have too much chocolate, right?!
Looking for ice cream recipes:
- Cookies and Cream Ice Cream Recipe
- Strawberry Ice Cream
- Chocolate Peanut Butter Ice Cream
- Cookie Monster Ice Cream
- Vanilla Ice Cream
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Chocolate Fudge Brownie Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 1/4 tsp salt
- 4 oz semi sweet chocolate (chopped)
- 5 egg yolks
- 1/2 tsp vanilla
- 1 cup chopped brownies
- 1/4 cup hot fudge sauce
- In a large sauce pan, combine your heavy cream, milk, cocoa powder, sugar, and salt.
- Heat over medium high until the mixture starts to bubble. And add in the semi sweet chocolate. Stir until smooth.
- In a separate bowl, whisk the egg yolks.
- Slowly pour 1/2 cup of the chocolate cream mixture into the egg yolks while whisking vigorously.
- Pour another 1 cup of the chocolate cream mixture, 1/2 cup at a time, while whisking the whole time.
- Pour the egg mixture back into the sauce pan and continue to heat for another 5 minutes, or until the mixture starts to thicken (coats the back of a spoon).
- Stir in the vanilla extract.
- Pour back into the bowl.
- Put bowl into an ice bath and allow to sit for about 10 minutes, stirring occasionally.
- Cover the bowl and place it in the fridge for 30 minutes to 1 hour to chill.
- Pour the mixture into a prepared ice cream maker, and allow to run according to manufactures instructions (about 25-30 minutes).
- The last 5 minutes sprinkle in your brownie pieces.
- Pour half of the ice cream into a 9x5in loaf pan and drizzle with half of the hot fudge and swirl throughout. Repeat with remaining ice cream and hot fudge.
- Cover and transfer to the freezer to freeze for another 6 hours, up to overnight to freeze solid.