The title says it all. You have been warned.
This ice cream is purely and simply…deadly.
A few months ago, I promised a brownie ice cream recipe–It’s taken me all summer to get around to sharing it with you.
The wait is well-worth it, I assure you.
This ice cream is dark, chocolately, and full of lovely chunks of brownies.
Heaven in one scoop.
This lick-the-bowl-clean ice cream is every chocoholic’s fondest dream.
And most definitely mine.
I know I’ve mentioned before what a sucker I am for chocolate. I’m obsessed with it and I love anything and everything chocolately.
Wanna know a few perks to this ice cream?
1. It calls for basic ingredients.
2. It’s fairly simple. The hardest part would have to be waiting for the ice cream to freeze!
3. You can use any kind of brownie recipe you like. I don’t care. As long it’s a brownie, it’s fine with me whatever you choose! (No, it is NOT optional to leave the brownies out! And seriously, why would you want to??) 😉
This list could go on forever. ‘Cause I seriously have just found my new best friend.
The ice cream base is probably the easiest part–Basic ingredients: Heavy cream. Milk. Egg yolks. Honey. Cocoa. And vanilla and salt for flavor.
Then there’s my personal favorite part: The moist, fudgy brownie cubes 😉
Before you’re ready to churn the ice cream, you are going to have to chill the base ingredients in the fridge for at least 4 hours—You need it to be very cold before you can churn it into ice cream.
Once your ice cream base is cold, you can go ahead and churn it your ice cream maker according to the manufacturers instructions.
During the last 10 minutes of churning, you’re gonna want to go ahead and add your brownie cubes.
Try not to eat them before they get to the ice cream 😉
In case you’re interested, I used this recipe for my brownies. It took less than 30 minutes to make and in no time at all, I had my brownies reduced to cubes and ready to add to my chocolate ice cream.
After your ice cream is, well, ICE CREAM I have sad news…You have to let it chill AGAIN, this time in the freezer, for about 2 hours, or until solid.
This is the point where you are getting extremely impatient.
Once my ice cream was solid, I wasted no time in breaking out the bowls and spoons and digging in.
Ohhhh…so worth the wait. The ice cream was smooth, custardy, and loaded with fudgy, chocolatey brownie chunks.
FYI–I shared this ice cream with my family this time. Next time? All mine 😉
Death-By-Chocolate Brownie Ice Cream
- 4 cups heavy cream
- 2 cups skim milk
- 1 cup unsweetened cocoa powder
- 10 egg yolks
- 1 cup honey
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
- 3 cups brownie cubes* 1-in
- 1. In a large saucepan, heat cream and milk over medium heat until simmering. Using a whisk, add cocoa powder, beating constantly until smooth. Reduce heat to low and keep warm.
- 2. In a heat-safe medium bowl, beat egg yolks and honey until smooth. Whisk in 1/4 cup simmering milk mixture until smooth. Continue adding 1/4 cup milk mixture until you have added 1 cup total, whisking constantly. Add all back to saucepan and heat over medium heat until mixture coats the back of a spoon. Remove from heat and stir in vanilla and salt. Cool slightly before transferring to a heat-safe 4-quart container. Chill in fridge at least 4 hours, or overnight.
- 3. Freeze ice cream in ice cream-maker according to manufacturers instructions. Add brownie cubes during last 10 minutes of churning. Transfer ice cream to a 4-quart container and allow to freeze 2 hours or until solid. Keep frozen until ready to serve.
- Yield: 3 quarts ice cream (About 16 servings)
- Store in freezer up to 1 week.
- * You can use any brownie recipe you wish--Just make sure they are completely cooled before adding to the ice cream.