Chocolate Brownie Ice Cream

chocolate ice cream with brownies in metal pan with scoop

This ice cream starts with a rich, deep chocolate ice cream that is then fully loaded with chunks of chocolatey, chewy, fudgy brownies. A swirl of hot fudge takes it right over the top.

Prep Time25

Course: Dessert

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

1½ cups heavy cream
⅓ cup dutch process cocoa powder
⅔ cup sugar
⅛ teaspoon kosher salt
½ cup semi-sweet chocolate chips
1½ cups milk
1 teaspoon vanilla extract
4 cold brownies chopped into approximately ½-inch pieces, about 1½ cups worth
½ cup hot fudge sauce room temperature OPTIONAL

Instructions

In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold. Process according to your machine’s instructions.
When the mixture finishes churning, transfer about a third of it to a freezer safe container, drizzling room-temperature hot fudge over each scoop (if desired) as it is added to the container. Scatter brownie pieces over each layer of ice cream and repeat the layering with another third of the ice cream. Scatter more brownie chunks over this layer. Repeat with the remaining ice cream and brownies.
Cover with a lid and freeze until ready to serve. Scoop into bowls and serve over brownies or with additional brownie chunks, if desired.

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