If you love rich, chocolatey treats, this recipe is sure to become your new favorite. Creamy ice cream studded with fudgy brownie bites creates the perfect indulgent dessert for any occasion.
Prep Time10 min
Cook Time20 min
Total Time30 min
Difficulty
Medium
Pro Cooking Tips
Use high-quality cocoa powder for a deeper chocolate flavor.
Allow the brownie pieces to cool completely before mixing them into the ice cream to prevent melting.
Chill the ice cream mixture thoroughly before churning for a smoother texture.
Ingredients
0/7
Why This Recipe Is So Enjoyable
This dessert combines rich chocolate brownies with creamy fudge ice cream, creating a perfect balance of textures and flavors. It's indulgent yet refreshing, making it a favorite treat for chocolate lovers of all ages.
Directions
Warm the whipping cream and milk together in a small saucepan over medium heat for a couple of minutes. Once it’s warm, stir in the ground espresso. Add the chocolate chips and keep stirring gently until they melt completely and blend smoothly with the cream—just be sure to scrape the bottom so nothing sticks. Next, sprinkle in the brown sugar and lower the heat as the mixture begins to simmer, stirring until the sugar dissolves. Mix in the cocoa powder until it’s fully combined, then add the butter and keep stirring until it melts. Finish by stirring in the vanilla extract and let the mixture cook on low, stirring occasionally, until it’s rich and smooth with a deep brown color. Strain the mixture through a fine sieve to catch any espresso bits, then pour it into your ice cream maker and churn according to the machine’s instructions—usually about 20 minutes. Once it’s done, transfer the ice cream to an airtight container and pop it in the freezer for a few hours until it’s firm and scoopable.
43
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Ideas For Every Meal
Serve in a chilled bowl with a drizzle of warm fudge sauce or a sprinkle of chopped nuts. Adding fresh berries or a dollop of whipped cream can provide a nice contrast to the rich chocolate.
Refrigeration Tips
Store the ice cream in an airtight container in the freezer to keep it fresh longer. Place a piece of parchment paper on the surface before sealing to prevent ice crystals from forming. Let it soften slightly at room temperature before scooping for best texture.
Frequently Asked Questions
Can I use regular cocoa powder instead of Dutch dark cocoa powder?
Yes, but Dutch cocoa has a richer, smoother flavor. Using regular cocoa might make it slightly more acidic and less intense.
What can I substitute for ground espresso beans?
You can use instant espresso powder or a small amount of strong brewed coffee for a similar flavor.
Do I have to strain the mixture before churning?
Straining helps remove any espresso bits for a smoother texture, but it’s optional if you don’t mind a little texture.
How long should I churn the mixture in the ice cream maker?
Typically about 20 minutes, or until it reaches a soft-serve consistency.
Can I make this recipe without an ice cream maker?
Yes, you can freeze the mixture in a container and stir every 30 minutes until firm to mimic churning.
How long should the ice cream be frozen before serving?
Freeze for at least 3 hours to firm up and become scoopable.
Can I use a different type of sugar instead of dark brown sugar?
Light brown sugar works too, but dark brown sugar gives a deeper, richer flavor.
What is the purpose of adding butter to the mixture?
Butter adds creaminess and enhances the rich chocolate flavor.
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