Chocolate Fudge Brownie Ice Cream
Equipment
Ingredients
Ice Cream Base
sweetened condensed milk
397 g
unsweetened cocoa powder
42 g
vanilla extract
10 ml
salt
1.5 g
heavy whipping cream (cold)
480 ml
Mix-ins
brownie chunks (½-inch pieces)
300 g
hot fudge sauce (cooled, thick but pourable)
250 g
Instructions
Prepare ice cream base
Beat together the condensed milk, cocoa powder, vanilla, and salt until smooth and combined.
Whip the cream
In a separate bowl, beat the heavy cream on medium-high speed until firm peaks form.
Fold cream into base
Fold the whipped cream into the condensed milk mixture until smooth and combined.
Add brownie chunks
Fold in the brownie chunks, reserving a small handful for the top if desired.
Layer and swirl
Transfer half of the ice cream mixture to a chilled 9x5-inch loaf pan. Dollop half of the hot fudge over the top and swirl with the tip of a knife. Add remaining hot fudge and swirl again. Sprinkle the reserved brownie pieces over the top.
Freeze the ice cream
Cover tightly and freeze for at least 6 hours, or overnight, until firm.
Original recipe
Storage
Keep covered in freezer. Let soften 5-10 minutes at room temperature before serving for easier scooping.
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