Chocolate Fudge Brownie Ice Cream
A decadent, ultra-creamy chocolate ice cream loaded with chunks of fudgy brownie and swirled with hot fudge. It’s the ultimate frozen dessert for chocolate lovers—perfect for making ahead, storing, and serving straight from your freezer for a premium, homemade treat.
Equipment
- 1 × Ice Cream Maker
- 1 × Medium Saucepan (2–3 qt)
- 1 × Silicone Whisk
- 1 × Mixing Bowl
- 1 × Freezer-Safe Container with Lid
- 1 × Chef’s Knife
Ingredients
- 1½ cups heavy cream
- ⅓ cup Dutch-process cocoa powder
- ⅔ cup granulated sugar
- ⅛ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips
- 1½ cups whole milk
- 1 teaspoon pure vanilla extract
- 4 brownies chilled and chopped into ½-inch cubes (about 1½ cups total)
- ½ cup hot fudge sauce at room temperature (optional)
Instructions
Make the Chocolate Base
- In a medium saucepan, pour in the heavy cream and whisk in the cocoa powder, sugar, and salt. Set the pan over medium heat and cook while whisking constantly. The mixture should begin to steam and small bubbles will form at the edges—this means it's hot enough.
Melt in the Chocolate
- Remove the saucepan from the heat and immediately stir in the semi-sweet chocolate chips. Whisk until the chocolate is completely melted and smooth.
Add Milk and Vanilla
- Once the chocolate is fully blended, pour in the milk and add the vanilla extract. Stir to combine, then transfer the mixture to a large bowl. Cover and refrigerate for a minimum of 4 hours or until it’s thoroughly chilled—overnight is even better.
Churn the Ice Cream
- Once the base is cold, pour it into your ice cream maker and churn according to your machine’s instructions. This usually takes 20–25 minutes, depending on the model.
Layer with Brownies and Fudge
- Scoop about a third of the churned ice cream into a freezer-safe container. Drizzle with some hot fudge (if using) and scatter brownie chunks across the surface. Repeat this layering process with the remaining ice cream, more fudge, and brownie pieces until everything is used.
Freeze Until Firm
- Cover the container with a lid and freeze the layered ice cream for several hours until firm. Once fully set, scoop and serve on its own, over extra brownies, or with additional toppings if desired.
Notes
- Brownie Texture Tip: Use dense, fudgy brownies (not cakey) for the best texture when frozen. Cold brownies are easier to cut into clean chunks.
- Customize It: Want more crunch? Add chocolate chunks, chopped nuts, or even a caramel swirl along with the fudge.
- Dairy Options: Whole milk and heavy cream provide the best creamy consistency. Substituting with low-fat milk will reduce creaminess.
- Storage Advice: This ice cream keeps well in an airtight container in the freezer for up to 2 weeks for best texture and flavor.
- Make-Ahead Tip: You can prep the base up to two days in advance before churning.
