Chocolate Brownie Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
1½ cups heavy cream
02 -
⅓ cup Dutch-process cocoa powder
03 -
⅔ cup sugar
04 -
⅛ teaspoon kosher salt
05 -
½ cup semi-sweet chocolate chips
06 -
1½ cups milk
07 -
1 teaspoon vanilla extract
→ Mix-ins and Optional Garnish
08 -
4 cold brownies, chopped into approximately ½-inch pieces, about 1½ cups
09 -
½ cup hot fudge sauce, at room temperature (optional)
# Instructions:
01 -
In a large saucepan, whisk together the cream, cocoa powder, sugar, and salt. Heat over medium heat while stirring continuously until the mixture steams and begins to simmer. For faster results, you may increase the heat slightly, but ensure constant stirring to prevent scorching.
02 -
Remove the saucepan from heat. Immediately whisk in the chocolate chips until completely melted. Stir in the milk and vanilla extract. Allow the mixture to cool before refrigerating for at least 4 hours or overnight until fully chilled.
03 -
Process the mixture in your ice cream maker following the manufacturer’s instructions.
04 -
Transfer one-third of the churned ice cream into a freezer-safe container. Drizzle room-temperature hot fudge over the layer (if desired) and scatter brownie pieces. Repeat the process with another third of the ice cream and more brownie chunks. Finish with the remaining ice cream and brownies.
05 -
Cover the container with a lid and freeze until ready to serve. Scoop into bowls and serve with additional brownie chunks or over brownies, if desired.