Chocolate Fudge Brownie Ice Cream Recipe

Closeup on a bowl of chocolate ice cream with brownies.

5 from 2 votes

Chocolate Fudge Brownie Ice Cream Recipe

Chocolate Fudge Brownie Ice Cream is a decadent and luscious frozen treat that combines rich chocolate ice cream with generous chunks of chewy, fudgy brownie pieces. The velvety texture of the chocolate base complements the indulgent swirls of fudge, creating the perfect dessert for chocolate lovers.

Course Dessert

Cuisine American

Keyword chocolate fudge brownie ice cream, homemade ice cream

Prep Time 1

Cook Time 30

Total Time 1 30

Servings 1/2 cup servings

Calories 322kcal

Author Sue Ringsdorf

Ingredients

For the ice cream:

2 cups whole milk
1 cup granulated sugar - divided
4 large egg yolks
1/2 cup unsweetened cocoa powder
2 cups heavy whipping cream
2 Tablespoons vanilla extract
pinch of salt

For the brownies

2 cups chopped brownie bites - homemade is best (or store-bought)

Instructions

Make the brownies. I highly recommend making my Triple Chocolate Brownies for this recipe. I used about 1/3 of the recipe, or two cups, but you can use more if you'd like! Otherwise, buy your favorite box mix.
2 cups chopped brownie bites
Chop the brownies. Let the brownies cool (if making homemade) and then chop them into small pieces. Store the brownie bites in the refrigerator or freezer until you're ready to add them to the ice cream.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees.
Add the unsweetened chocolate and mix well. Remove from heat.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine base ingredients. In a large measuring cup of bowl, combine the tempered eggs, heavy cream, vanilla extract, and salt. Whisk until well combined.
2 cups heavy whipping cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid egg mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add chilled brownie chunks to the top of the ice cream and stir in to create a fudge swirl.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of chocolate brownie ice cream to cones or individual serving bowls. Add a few extra brownie bites to the top of the ice cream, if desired.

Notes

Chocolate fudge brownie ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

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