Brownie Chocolate Swirl Ice Cream Recipe

If you’re a fan of brownies and chocolate, this Brownie Chocolate Swirl Ice Cream—loaded with fudgy chunks and ribbons of hot fudge—is about to become your new favorite dessert.

Prep Time20

Cook Time10

Freeze Time5

Total Time5 30

Course: Ice Cream & Frozen Treats

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 690kcal

Ingredients

1 cup heavy cream
2 cup whole milk divided
3 tbsp unsweetened cocoa powder Dutch process cocoa powder
5 oz semisweet chocolate chopped
3/4 tsp vanilla extract
3/4 cup granulated sugar
5 egg yolks
1/4 tsp salt
1 cup brownie pieces chopped
1/4 cup hot fudge sauce

Instructions

In a medium saucepan, warm the heavy cream with the cocoa powder, whisking to blend the cocoa.
Bring the mixture to a boil, remove from heat, and add the semisweet chocolate. Stir until smooth. Then add 1 cup of whole milk, stirring until smooth. Pour the 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°F/77°C on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture.
Place the bowl over an ice bath to cool, then place it in the refrigerator to chill thoroughly (approximately 30 minutes to 1 hour).
Pour the mixture into the ice cream maker according to the manufacturer’s instructions. Churn for 20-25 minutes. Meanwhile, towards the end of the churning process, chop the brownies into chunks and stir the fudge sauce until smooth.
Remove the bowl from the mixer, fold in the brownie chunks, then pour into an airtight, 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!

Recipe Source: Base adapted from The Perfect Scoop

To STORE your Chocolate Fudge Ice Cream, transfer it to an airtight, freezer-safe container. Firmly press a piece of parchment paper on top of the ice cream before sealing the lid. This adds an extra layer of protection against freezer burn.

It will stay fresh for up to 2 weeks in the freezer. Let it sit at room temperature for 5-10 minutes before scooping for the best texture. Allow it to soften slightly on the counter. Keep frozen to maintain its rich flavor.

Nutrition