Chocolate Fudge Brownie Ice Cream

Chocolate Fudge Brownie Ice Cream
In this delightful recipe, homemade chocolate ice cream and decadent brownie bites create a perfect harmony. To expedite the ripening process, place the ice cream freezer canister and a freezer-safe dish in the freezer while preparing the custard. This method ensures a swift ripening of the ice cream. Our Test Kitchens have honored this sumptuous treat with their highest rating.

Chocolate Fudge Brownie Ice Cream
Recipe Summary
Yield: 11 servings (serving size: about 2/3 cup)



  • ½ ounce bittersweet chocolate, chopped
  • ½ cup sugar
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • ½ cup all-purpose flour (about 2 1/4 ounces)
  • ⅓ cup unsweetened cocoa
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • Cooking spray

Ice Cream:

  • 1 ⅓ cups sugar
  • ⅓ cup unsweetened cocoa
  • 3 ½ cups 2% reduced-fat milk, divided
  • 3 large egg yolks
  • ½ cup half-and-half
  • 2 ½ ounces bittersweet chocolate, chopped


Instructions Checklist

Step 1
Preheat oven to 350°.

Step 2
To prepare the brownies, place 1/2 ounce of chocolate in a microwave-safe dish and microwave on high for 30 seconds or until nearly melted, stirring once. Combine the melted chocolate, 1/2 cup of sugar, and butter in a medium bowl; beat with a mixer on high speed until well blended. Add the vanilla extract and egg; beat until fully combined. Lightly spoon flour into a dry measuring cup and level with a knife. Combine the flour, 1/3 cup of cocoa, baking powder, and salt. Add the flour mixture to the sugar mixture; beat until just blended. Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack.

Step 3
To prepare the ice cream, combine 1 1/3 cups of sugar and 1/3 cup of cocoa in a medium, heavy saucepan over medium-low heat, stirring well with a whisk. Stir in 1/2 cup of milk and the egg yolks. Gradually stir in the remaining 3 cups of milk. Cook for 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

Step 4
Place the half-and-half in a medium microwave-safe bowl; microwave on high for 1 1/2 minutes or until it boils. Add the 2 1/2 ounces of chocolate; stir until smooth. Incorporate the half-and-half mixture into the milk mixture. Place the pan in a large bowl filled with ice. Cool completely, stirring occasionally.

Step 5
Pour the mixture into the canister of an ice-cream freezer; freeze according to the manufacturer’s instructions. Spoon the ice cream into a freezer-safe container. Cut the brownies into small squares and stir them into the ice cream. Cover and freeze for 1 hour or until firm.

Nutrition Facts
Per Serving: 297 calories; calories from fat 29%; fat 9.6g; saturated fat 5.1g; mono fat 3.1g; poly fat 0.5g; protein 6.6g; carbohydrates 49.2g; fiber 2g; cholesterol 90mg; iron 1.4mg; sodium 105mg; calcium 37mg.

Weight Watchers points: 8 points per serving.

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