Brownie Fudge Swirl Ice Cream

This rich, decadent brownie fudge swirl ice cream is loaded with brownie chunks and swirled with hot fudge!

Serve this Brownie Fudge Swirl Ice Cream on top of a thick Fudge Brownie with Chocolate Salted Caramel Sauce for one perfect dessert! Or switch it up and serve atop a Peanut Butter Blondie. Yum!!

Two scoops of Fudge Swirl Ice Cream on top of a brownie

We all scream for ice cream!

Raise your hand if you love chocolate! I know I do! I especially love a good creamy rich chocolate ice cream. Add bits of freshly baked brownie and homemade hot fudge to it and you’ll probably never get a scoop for yourself 😉

In all seriousness though, this ice cream is so darn good! I love how tender and fudgy the brownies get and the swirl of fudge that runs through every spoonful. 

The one thing you’ll need for this recipe is an ice cream maker. I love my KitchenAid attachment, but any one will do. Unfortunately this is not a no-churn ice cream. It’s an egg-based recipe that requires churning to create that perfect silky texture. 

Next time you’re in the mood for a rich, creamy chocolate ice cream, I hope you’ll give this one a try! It’s truly is a chocolate lover’s dream! Enjoy & happy churning 🙂

Scooping chocolate brownie ice cream with an ice cream scoop

Easy Brownie Fudge Swirl Ice Cream

BOIL. In a medium saucepan, warm the heavy cream with the cocoa powder, whisking to blend cocoa. Bring mixture to a boil, remove from heat and add in the semisweet chocolate. Stir until smooth. Then add 1 c. of whole milk, stirring until smooth. Pour mixture into a large bowl along with the vanilla extract. Set a mesh sieve over the bowl. Warm the remaining milk along with the sugar and salt in the same saucepan.

COMBINE. In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture.

CHILL. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min – 1 hour).

CHURN. Pour mixture into ice cream maker according to the manufacturer’s instructions. Churn for 20-25 minutes. Meanwhile (towards the end of the churning process), chop the brownie into chunks and stir the fudge sauce till smooth.

FOLD + FREEZE. Remove bowl from mixer, fold in the brownie chunks, then pour into an air-tight freezer safe container. Swirl the fudge throughout. Cover and freeze for 4-6 hours before serving.

Chocolate swirl ice cream on top of a brownie

Tips, Variations + Storing Info

My best advice is to use high quality cocoa powder because the flavor will impact all of the ice cream. If you want a deeper and a more chocolatey taste use Dutch-process cocoa powder.

If you don’t want to take the time to make homemade add-ins, you can certainly buy a container of hot fudge sauce and used a boxed mix for the brownies… it’ll taste just as good, I promise!

Use your personal favorite brownie mix but if you want a more intense chocolate flavor I recommend using a dark chocolate brownie mix. Or make your own brownies.

To separate eggs, simply crack the egg into your hands and let the egg whites slip through your fingers, or you can use an egg separator tool.

To STORE, firmly press a piece of parchment paper on top of the ice cream before you put the lid on the airtight container. This will ensure that the ice cream has another level of protection against freezer burn!

Close up of Fudge Swirl Ice Cream on a white plate

For more chocolate desserts check out:

Brownie Fudge Swirl Ice Cream

Brownie Fudge Swirl Ice Cream Recipe

This rich, decadent brownie fudge swirl ice cream is loaded with brownie chunks and swirled with hot fudge!
5 from 7 votes
Pin Rate
Course: Ice Cream & Frozen Treats
Cuisine: American
Prep Time: 20 mins
Cook Time: 10 mins
Freeze Time: 5 hrs
Total Time: 5 hrs 30 mins
Servings: 6 servings
Calories: 694kcal
Print Recipe

Ingredients

  • 1 cup heavy cream
  • 2 cup whole milk - divided
  • 3 tbsp unsweetened cocoa powder - Dutch process cocoa powder
  • 5 oz semisweet chocolate - chopped
  • ¾ tsp vanilla extract
  • ¾ cup granulated sugar
  • 5 egg yolks
  • ¼ tsp salt
  • 1 cup brownie pieces - chopped
  • ¼ cup hot fudge sauce

Instructions

  • In a medium saucepan, warm the heavy cream with the cocoa powder, whisking to blend cocoa.
  • Bring mixture to a boil, remove from heat and add in the semisweet chocolate. Stir until smooth. Then add 1 c. of whole milk, stirring until smooth. Pour mixture into a large bowl along with the vanilla extract. Set a mesh sieve over the bowl.
  • Warm the remaining milk along with the sugar and salt in the same saucepan.
  • In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook.
  • Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture.
  • Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min – 1 hour).
  • Pour mixture into ice cream maker according to the manufacturer’s instructions. Churn for 20-25 minutes. Meanwhile (towards the end of the churning process), chop the brownie into chunks and stir the fudge sauce till smooth.
  • Remove bowl from mixer, fold in the brownie chunks, then pour into an air-tight freezer safe container. Swirl the fudge throughout. Cover and freeze for 4-6 hours before serving.

Notes

-You can use store-bought hot fudge sauce or grab my favorite recipe [url:1]here[/url]!
[i]Recipe source: base adapted from [url:2]The Perfect Scoop[/url][/i]

Nutrition

Serving: 6g | Calories: 694kcal | Carbohydrates: 83g | Protein: 10g | Fat: 37g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 316mg | Potassium: 363mg | Fiber: 3g | Sugar: 62g | Vitamin A: 943IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 4mg

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Comments:

  1. What size ice cream maker did you use for this recipe? (Asking because I have a 4-quart and want to fill it)

    1. Hi Maribel, I used a 2 quart ice cream maker. I’d suggest doubling the recipe to fill the 4 quart. Hope that helps 🙂

  2. 5 stars
    I just have to comment because this ice cream is THE best. Chocolate is not my favorite flavor of ice cream but i made it for my 5yr old who loooves chocolate and i can’t stop eating it. It’s perfection. Perfect sweetness, perfect chocolate-ness, perfectly rich and creamy. I did not have brownie pieces but i may try it with them next time because i plan on making this again. Thank you!

    1. You are so welcome! That makes me so happy!! It’s hard to pass this ice cream up! Thank you!

  3. 5 stars
    This ice cream is SO creamy and delicious! I made it for son-in-law’s birthday and he said it is his favorite so far! We did not do the fudge layer, we just did the brownies and added a few chocolate chips!

    1. You can’t go wrong with homemade ice cream. And brownie fudge…forget it. Cheers to new favs!

  4. 5 stars
    I’m not too hip on chocolate ice cream, usually, but this one is really fantastic. I love the chocolate ribbon and chunks and how surprisingly easy this was! Wonderfully delicious!

    1. I can’t ask for anything better then converting someone to chocolate. So glad you love it!