Fudge Brownie Ice Cream – Creamy dark chocolate ice cream is loaded with chewy fudge brownies and drizzles of hot fudge. This is the best ice cream you’ll ever have!
It’s finally here…my first ever chocolate ice cream recipe! And this one was well worth the wait, people.
But before we get to the recipe, why did it take so long to get here?? Well, the answer is this…I don’t like chocolate ice cream. Or should I say, I didn’t like chocolate ice cream.
I am a chocoholic, no doubt. But I have never really been a fan of chocolate ice cream. It’s just boring to me. It wasn’t until I had dark chocolate ice cream that I realized why…regular ice cream just isn’t chocolatey enough!
But don’t you worry…this chocolate ice cream does not have that problem! It’s made with rich, dark chocolate ice cream for the base, loaded with chunks of chewy fudge brownies, and swirled with gooey hot fudge. Fellow chocoholics rejoice!!
Check out my Fudge Brownie Ice Cream!
How This Ice Cream Is Made
As I mentioned above, this ice cream is loaded with chocolate to make it the most chocolatey ice cream you’ve ever had. It’s not just the chunks of fudge brownie and swirls of hot fudge that make this so chocolately, but they definitely help! But it’s also the dark chocolate ice cream base.
The ice cream base is made with unsweetened cocoa and bittersweet chocolate to get a deep chocolate flavor. Don’t worry, thought, all the cream and milk in the base help balance out the bitterness and make the chocolate ultra rich.
What you may not know is that any chocolate recipe has a secret ingredient to deepen the flavor even more. Do you know what it is??? It’s brewed coffee! I remember first seeing this trick on a recipe of Barefoot Contessa where Ina made homemade brownies. I was in shock that she was adding coffee to the recipe!
But I’ve since learned that it makes such a difference! Plus, you don’t even taste the coffee in the ice cream – you just taste a deeper, richer chocolate flavor. I use this same trick in these Nutella cupcakes.
This ice cream is made with cream and milk. A lot of my other ice cream recipes are made with egg yolks to thicken them up. But this recipe using cornstarch instead. Other than that little difference, the process is very similar:
- Heat milk base up and cook for a few minutes
- Heat chocolate sauce and add to milk base
- Strain mixture and stir over ice bowl to cool down to room temperature
- Cover and chill completely in fridge
- Remove from fridge and freeze in ice cream machine
- Layer frozen ice cream with fudge brownie pieces and hot fudge
- Freeze for a few hours to firm up
Tips & Tricks
Here are a few tips to make sure this ice cream comes out perfectly:
- Make sure to read the directions of your ice cream machine before starting. For my machine, I needed to freeze my ice cream bowl for 24 hours before using. I keep it in the freezer at all times to make sure I’m never waiting on it for my ice cream recipes.
- The ice cream base is heated through before it’s put in the ice cream machine. Therefore, we’ll need to chill the ice cream before putting into the ice cream machine. You always want to add a cold ice cream base to an ice cream machine to ensure that the machine will freeze the ice cream properly.
- If using homemade brownies, make sure they have completely cooled before adding to the ice cream. Otherwise, the warm brownies will melt the ice cream and it will take longer to freeze.
The best part about making homemade ice cream is that you control the ingredients. Therefore, you can load this ice cream with however many brownies pieces or swirls of hot fudge that you want! Long gone are the days for digging for brownie pieces in your ice cream!
Fudge Brownie Ice Cream
For the ice cream base:
- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 cup heavy cream
- 1/2 cup sugar
- 2 tablespoon light corn syrup
- 1/4 teaspoon salt
- 3 tablespoons cream cheese softened
- 1 teaspoon vanilla extract
For the fudge brownie mix-ins:
- 1/2 cup unsweetened cocoa
- 1/2 cup brewed coffee
- 1/2 cup sugar
- 1 1/2 ounces bittersweet chocolate
- 5 fudge brownies
- 1/2 cup hot fudge sauce
- In a small bowl, whisk together 1/4 cup milk and cornstarch slurry. Set aside. Grab a large bowl and fill it with 2 cups of ice and 1 cup of water. Nest another bowl into that bowl so that it's sitting on the ice water. Place a strainer on top of the inner bowl. Set this setup aside.
- In a medium saucepan, add remaining milk, cream, 1/2 cup sugar, corn syrup, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes then add in slurry. Continue cooking for 2 minutes or until thickened. Remove from heat.
- In a small bowl, add softened cream cheese and whisk to smooth it out. Add about 1/4 cup of heated milk mixture and whisk together until smooth. Add mixture back to rest of milk.
- Add cocoa, coffee, and last 1/2 cup of sugar to a small sauce pan. Heat over medium-high heat and cook for 1 minute. Remove from heat. Add to milk mixture and stir. Add in vanilla extract and stir.
- Pour mixture through mesh sieve into chilled bowl. Stir to cool down the mixture. Place plastic wrap on top of milk mixture to prevent film from forming on top. Chill in refrigerator until really cold, at least 4 hours.
- Once chilled, it's time to freeze the ice cream. Freeze ice cream according to your ice cream maker's instructions (mine took about 15 minutes to freeze).
- When the ice cream is finished, spread half of it into rectangular glass container with a lid. Crumble half of the brownies over the ice cream. Then finish with a drizzle of about 1/2 of the hot fudge. Repeat layer one more time and then spread top of the ice cream into one flat layer. Place plastic wrap directly on top of the ice cream and then cover with the lid. Freeze until firm, about 4 hours.
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