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!!

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 🙂

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.

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!

For more chocolate desserts check out:

• Chocolate Molten Lava Cakes
• Perfect Chocolate Crinkle Cookies
• Homemade Chocolate Pudding
• Easy Chocolate Cake
• Brown Butter Chocolate Chip Cookies