Brownie Coffee Ice Cream
Creamy homemade coffee ice cream loaded with chunks of fudgy chocolate brownie for the perfect coffee-chocolate dessert experience.
Equipment
Ingredients
Brownie Base
butter (melted)
115 g
granulated sugar
150 g
egg
2 pcs
all-purpose flour
65 g
cocoa powder
30 g
salt
2 g
Coffee Ice Cream Base
whole milk
240 ml
heavy cream
240 ml
granulated sugar
100 g
instant coffee granules
15 g
vanilla extract
5 ml
Instructions
Prepare brownie batter
Melt butter and mix with sugar, eggs, flour, cocoa, and salt to create the brownie base.
Bake brownie
Bake the brownie mixture until set and slightly fudgy in the center.
Cool brownie
Allow the brownie to cool completely before breaking into chunks.
Make ice cream base
Whisk together milk, cream, sugar, instant coffee, and vanilla until sugar dissolves.
Churn ice cream
Churn the coffee ice cream base in an ice cream maker until it reaches soft-serve consistency.
Add brownie chunks
Break the cooled brownie into bite-sized pieces and fold them into the soft ice cream.
Freeze ice cream
Transfer the brownie coffee ice cream to a container and freeze until firm.
Original recipe
Storage
Store in airtight container in freezer. Best consumed within 2 weeks for optimal texture.
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