Chocolate Brownie Ice Cream

This ice cream is extra chocolatey and smooth, with fudgy bits of brownie swirled throughout. My family says it tastes as good as store bought, and I have to agree.

I’ve never met a kid or adult who doesn’t love ice cream. Whether it’s vanilla, fruit based, or made with exotic flavors, there’s nothing like a spoonful of sweet, creamy goodness, especially on a hot day!

This ice cream is similar to my vanilla ice cream except for the addition of cocoa powder and brownie pieces.

The key to achieving that creamy and smooth consistency is starting with a custard base. Custards are made with eggs or yolks, and they produce ice cream that is dense and rich.

Sometimes when making ice cream without eggs, the ice cream can crystalize. So for me, the extra step of making a custard is worth it!

How to Make Chocolate Brownie Ice Cream

In a small saucepan, whisk together 2-3 whole eggs or 3 egg yolks really well. To that, add 1 cup of milk, 3/4 cup cocoa powder, 1/4-1/3 cup brown sugar, 1/4 cup white sugar, and 1/4 teaspoon of salt.

Place the pan over medium-low heat and gently heat while whisking constantly to prevent the eggs from scrambling. It might take 8-15 minutes for it to thicken up and become creamy. Take off heat as soon as it thickens.

Let the custard cool to room temperature for about 30-60 minutes. Stir every 10-15 minutes so a skin doesn’t form on top.

Transfer to a glass container. If there are bits of cooked egg in the custard, pour it through a sieve or strainer to get the lumps out. Cover and chill in the fridge for about 1 hour.

When the custard is completely chilled, whisk in 2 cups of heavy cream and vanilla extract. Chill again for at least 4 hours or overnight.

I’ve tried different ratios of milk and cream, such as 1 1/2 cups of each. I also tried 2% milk. Both ways work, but using whole milk and a higher ratio of cream will create a richer, creamier ice cream.

When you’re ready to churn the ice cream, follow the instructions on your ice cream machine. Some ice cream makers have a container that needs to be placed in the freezer.

Make sure to leave it in there for at least 24 hours or per the instructions that come with your machine. Also, they usually need to be turned on before adding in the custard mixture.

Towards the end of churning, add in chopped up brownie pieces and nuts like walnuts or pecans for extra texture.

I freeze the brownie pieces before adding. This step is optional but it prevents them from crumbling or disintegrating.

Store ice cream in a freezer-safe container.

Eggs

You can change the texture of the ice cream depending on whether you use whole eggs or just yolks.

Using only egg yolks produces a richer, creamier custard. If I have time, I sometimes separate the yolks out and save the whites for another recipe. But usually I use whole eggs.

You can also try different ratios like 2 whole eggs + 1-2 yolks, or 1 egg + 2 yolks.

For an egg-free version see the tips below. It might not turn out as creamy as the eggy custardy version, but it can still be delicious:

  • No Thickener: Beat together milk, cocoa, sugars, and salt, until really well combined. Then whisk in heavy cream and vanilla. Chill several hours and follow instructions for your ice-cream maker.

  • With Cornstarch: In a saucepan, whisk together milk, cocoa, sugar, salt, and 2-3 tablespoons of cornstarch really well. Place over medium heat and bring to simmer, whisking continuously. Continue cooking 1-2 minutes until mixture is thick and silky. Chill 1 hour. Then add heavy cream and vanilla and chill several hours. Follow instructions for your ice cream maker.

Ice Crystals

To prevent ice crystals from forming on your ice cream, you can place plastic wrap or parchment paper directly on top of the ice cream when freezing.

I’ve also added 1-3 tsp of arrowroot or tapioca powder to the custard, which for some reason helps it stay creamy and not harden up as much. No need to do this if you’re already using cornstarch in the custard.

No Ice Cream Maker?

If you don’t have an ice cream maker, make the custard as directed, chill, and mix in heavy cream. Place in a durable metal bowl in the freezer. After 30-45 minutes, take it out and beat vigorously with a whisk until it looks creamy.

This requires some elbow grease, so use a hand-held blender if you have one! Put back in the freezer. Repeat this process every 30-45 minutes for several hours.

Stir in add-ins when the ice cream has thickened and is almost solid. This method may not result in the smoothest ice cream, but it should taste fine.

Whichever way you choose to make this, you can’t go wrong with chocolate and brownies!

What My Kids Say:
10 year-old: “I like this ice cream because the chocolate is rich and milky and the brownie part is soft and sweet.”
7 year-old: “I like it because it’s cold, delicious, and creamy.”

here are some other chocolate desserts to try

Chocolate Cake
A simple chocolate cake recipe, perfect for a special occasion or just a regular day!
Check out this recipe
Closeup of frosted chocolate cake.
Mini Dark Chocolate Raspberry Tarts
These mini chocolate tarts are not only fun to eat, but also make a great heart healthy dessert!
Check out this recipe
Plate with mini chocolate tarts and raspberries on top.
Chocolate Brownie Ice Cream
Creamy chocolate ice cream with chunks of fudge brownie.
Check out this recipe
Bowl of 2 scoops chocolate brownie ice cream.
Double Chocolate Walnut Cookies
If you love chocolate, then you’ll love these cookies full of cocoa powder, chocolate chunks, and walnuts.
Check out this recipe
Joby's Test Kitchen chocolate walnut cookies on parchment paper.

Bowl of 2 scoops chocolate brownie ice cream.

Chocolate Brownie Ice Cream

Joby’s Test Kitchen
Creamy chocolate ice cream with chunks of fudge brownie.
Prep Time 6 hours 22 minutes
Cook Time 15 minutes
Total Time 6 hours 37 minutes
Course Dessert
Cuisine American
Servings 12 1/2 cup portions
Calories 252 kcal

Equipment

  • 1 Ice Cream Machine

Ingredients
  

  • 2-3 whole eggs or 3 yolks *(see Notes below)
  • 1 cup (240ml) milk *(see Notes below)
  • ¾ cup cocoa powder
  • ¼-⅓ cup (48-66g) granulated sugar
  • ¼ cup (48g) brown sugar
  • ¼ tsp salt
  • 2 cups (480ml) heavy cream*
  • tsp vanilla
  • ½ cup chopped brownies (freeze before adding)

Instructions
 

  • In a small saucepan, whisk the eggs really well. Then whisk in the milk, cocoa, sugars, and salt.
  • Place over medium-low heat and gently heat while whisking constantly to prevent the eggs from scrambling. It might take 8-15 minutes for it to thicken up and become creamy. Take off heat as soon as it thickens.
  • Let the custard cool to room temperature for about 30-60 minutes. Stir every 10-15 minutes so a skin doesn’t form on top.
  • Transfer to a glass container. If there are bits of cooked egg in the custard, pour it through a sieve or strainer to get the lumps out. Cover and chill in the fridge for about 1 hour.
  • When the custard is completely chilled, whisk in the heavy cream and vanilla. Chill again for at least 4 hours or overnight.
  • When you’re ready to churn the ice cream, follow the instructions on your machine. Towards the end of churning, add in the brownie pieces or other add-ins. Store ice cream in a freezer-safe container.

Notes

Eggs: Using only egg yolks produces a richer, creamier custard. If I have time, I sometimes separate the yolks out and save the whites for another recipe. But usually I use whole eggs. You can also try different ratios like 2 whole eggs + 1-2 yolks, or 1 egg + 2 yolks.
Egg-Free Version: Egg-free ice cream might not turn out as creamy as the eggy custardy version, but it can still be delicious:
  • No Thickener: Beat together milk, cocoa, sugars, and salt, until really well combined. Then whisk in heavy cream and vanilla. Chill several hours and follow instructions for your ice-cream maker.
  • With Cornstrach: In a saucepan, whisk together milk, cocoa, sugar, salt, and 2-3 tablespoons of cornstarch really well. Place over medium heat and bring to simmer, whisking continuously. Continue cooking 1-2 minutes until mixture is thick and silky. Chill 1 hour. Then add heavy cream and vanilla and chill several hours. Follow instructions for your ice cream maker.
Ice Crystals: To prevent ice crystals from forming on your ice cream, you can place plastic wrap or parchment paper directly on top of the ice cream when freezing. I’ve also added 1-3 tsp of arrowroot or tapioca powder to the custard, which for some reason helps it stay creamy and not harden up as much. No need to do this if you’re already using cornstarch in the custard.
Milk and Cream: I’ve tried different ratios of milk and cream, such as 1 1/2 cups of each. I also tried 2% milk. Both ways work, but using whole milk and a higher ratio of cream will create a richer, creamier ice cream.
Prepping Ice Cream Maker: Some ice-cream makers have a container that needs to be placed in the freezer. Make sure to leave it in there for at least 24 hours or per the instructions that come with your machine. Also, they usually need to be turned on before adding in the custard mixture.
No Ice Cream Maker? If you don’t have an ice cream maker, make the custard as directed, chill, and mix in heavy cream. Place in a durable metal bowl in the freezer. After 30-45 minutes, take it out and beat vigorously with a whisk until it looks creamy. This requires some elbow grease, so use a hand-held blender if you have one! Put back in the freezer. Repeat this process every 30-45 minutes for several hours. Stir in add-ins when the ice cream has thickened and is almost solid. This method may not result in the smoothest ice cream, but it should taste fine.
Keyword brownie, chocolate, ice cream

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating