Creamy Chocolate Fudge Brownie Ice Cream
A luscious homemade chocolate ice cream loaded with fudgy brownie bits, offering a rich, creamy, and perfectly textured frozen treat that’s easy to make and sure to delight.
Equipment
- 1 Aluminized Steel Loaf Pan
- 1 Ice Cream Maker (2-quart capacity)
- Mixing Bowls (various sizes)
- Whisk or Hand Mixer
- Measuring Cups and Spoons
Ingredients
For the Chocolate Ice Cream Base:
- 1 ½ cups whole milk preferably organic
- ½ cup unsweetened cocoa powder high quality
- 1 cup granulated sugar organic cane sugar preferred
- 2 cups heavy cream organic if possible
- 1 ½ teaspoons pure vanilla extract
For the Fudge Brownie Mix-Ins:
- 1 to 1 ½ cups brownie pieces homemade or store-bought, cut into small bites
Instructions
- Prepare the Brownie Pieces: Start by baking your favorite fudge brownies according to your preferred recipe or box mix instructions. Once baked, allow the brownies to cool fully. After cooling, break or cut the brownies into bite-sized chunks. Set these aside to be folded into the ice cream later.
- Combine Dry Ingredients with Milk: In a large mixing bowl, whisk together the whole milk, cocoa powder, and sugar. Continue mixing for about 2 minutes until the cocoa powder and sugar dissolve completely, creating a smooth, chocolatey milk base.
- Add Cream and Vanilla, Whip to Thickened Texture: Pour in the heavy cream and add the vanilla extract. Using a whisk or electric mixer, beat the mixture for 2 to 3 minutes. The goal is to slightly thicken the base and ensure all sugar granules are fully dissolved, resulting in a creamy consistency.
- Chill the Ice Cream Mixture: Cover the bowl and refrigerate the chocolate base for at least 30 minutes. This chilling step improves the texture, allowing the flavors to meld and helps the ice cream freeze more evenly in the machine.
- Final Stir and Freeze in Ice Cream Maker: Before transferring to the ice cream machine, give the mixture a final stir to ensure everything is well incorporated. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, typically around 20 minutes, until the ice cream reaches a soft-serve consistency.
- Layer Brownies and Ice Cream for Freezing: In a freezer-safe container (such as a loaf pan), spread a thin layer of the churned ice cream. Sprinkle a layer of brownie bites over it. Repeat layering ice cream and brownies two more times, finishing with a smooth ice cream layer on top.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer. Let it freeze for at least 2 hours for a firmer texture, or overnight for easy scooping and serving.
Notes
- Soft Serve or Firm Texture: The ice cream fresh from the machine has a soft-serve texture—perfect for immediate enjoyment. Freeze longer for a traditional firm scoop.
- Brownie Variations: Feel free to use gluten-free brownies or store-bought brownie bites for convenience without sacrificing flavor.
- Mix-In Alternatives: Try substituting brownie chunks with crushed cookies, peanut butter cups, or nuts to customize the flavor.
- Milk Options: You can substitute lower-fat milks like 2% or 1% for a lighter dessert, but expect a slightly less creamy result.
- Storage Tip: Keep leftovers tightly covered to prevent ice crystals and maintain creamy texture for up to one week.