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Chocolate Brownie Ice Cream

Helen T. Patterson
Chocolate Brownie Ice Cream is a decadent, indulgent dessert that combines fudgy homemade brownies with a rich, creamy chocolate ice cream base.
This treat is the perfect way to satisfy your sweet tooth, offering a delightful balance of flavors and textures.
The brownie chunks provide a chewy contrast to the smooth, velvety ice cream, making it the ultimate comfort food.
Whether you're celebrating a special occasion or simply treating yourself, this recipe will surely become a favorite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, Ice Cream
Servings 8 servings
Calories 400 kcal

Equipment

  • Mixing bowls (2-3) - For mixing dry and wet ingredients
  • Hand mixer or stand mixer - For creaming butter and sugar
  • 9x9-inch baking pan - For baking brownies
  • Whisk - For mixing dry ingredients and egg yolks
  • Saucepan - For making the ice cream custard
  • Ice cream maker - For churning the ice cream base
  • Airtight container – For storing the ice cream in the freezer.
  • Spatula - For folding in the brownie chunks

Ingredients
  

For the Brownies:

  • 1/2 cup 115g unsalted butter, melted
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup 60g all-purpose flour
  • 1/4 cup 25g unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the Ice Cream Base:

  • 1 cup 240ml heavy cream
  • 1 cup 240ml whole milk
  • 1/2 cup 100g granulated sugar
  • 4 large egg yolks
  • 4 oz 115g dark chocolate (about 70% cocoa), chopped
  • 2 tbsp 15g unsweetened cocoa powder
  • 1 tsp vanilla extract

Instructions
 

Step 1: Make the Brownies

  • Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or lightly grease with butter.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In another bowl, beat the butter, granulated sugar, and brown sugar until smooth and creamy.
    Add in the eggs one at a time, mixing well, followed by the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Pour the brownie batter into the prepared pan and spread it evenly.
    Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow the brownies to cool completely, then cut them into bite-sized chunks.

Step 2: Prepare the Ice Cream Base

  • In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until it begins to steam, but not boil.
  • In a separate bowl, whisk the egg yolks with the remaining sugar until smooth.
  • Gradually pour a small amount of the warm cream mixture into the egg yolks to temper them, whisking constantly. Slowly add the tempered egg yolks back into the saucepan.
  • Cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 170°F / 77°C).
  • Remove from heat and stir in the chopped dark chocolate, cocoa powder, and vanilla extract until smooth.
  • Let the custard cool to room temperature, then refrigerate until fully chilled (about 2-3 hours).

Step 3: Churn and Combine

  • Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
  • Once the ice cream reaches a soft-serve consistency, gently fold in the cooled brownie chunks.
  • Transfer the mixture to an airtight container and freeze for at least 4 hours, or overnight for best results.

Step 4: Serve

  • Scoop and enjoy your rich, creamy chocolate brownie ice cream! Serve in bowls, cones, or as an ice cream sandwich with extra brownie pieces.

Notes

  • Brownies: For a fudgier texture, you can use less flour in the brownie recipe. You can also add chocolate chips or nuts to the brownies for additional texture and flavor.
  • Ice Cream Base: If you don’t have an ice cream maker, you can make a no-churn version by skipping the churning process and freezing the mixture immediately after folding in the brownie chunks. Stir every 30 minutes during the first few hours to avoid ice crystals.
  • Storage: Store any leftover ice cream in an airtight container to keep it fresh. For best results, consume within 1-2 weeks.
  • Mix-ins: Feel free to experiment with additional mix-ins, like caramel sauce, crushed cookies, or marshmallows for a unique twist.
Keyword Chocolate Brownie Ice Cream