This 7-ingredient Fudge Brownie Ice Cream is so easy to make with an ice cream maker. Homemade brownie crumbles and chocolate fudge are speckled throughout each bite, making every chocolate lover fall head over heels!
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About this recipe
If you’ve been lucky enough to try homemade ice cream before, then you know just how easy it is to make and how much fresher it tastes compared to storebought. Plus, it’s so much fun to add all kinds of fillings!
This Fudge Brownie Ice Cream is a breeze to make at home with an ice cream maker. It begins with a rich and creamy base before it’s speckled with homemade brownie crumbles and chocolate fudge. The ice cream maker does most of the work for you; all you have to do is sit back and wait for the ice cream to freeze.
My version is a little different from your average homemade brownie ice cream recipe because:
- It’s made from a base of cream, milk, and sugar. No egg yolks are necessary.
- The finished result is chocolatey but isn’t made with chocolate ice cream.
This way, the brownie pieces and fudge aren’t overwhelmed by any additional chocolate or heavy eggs. Rather, they shine through in every bite.
Possibly the best thing about homemade ice cream is how much control you have over the flavors. You can enhance this dessert with anything you love, like vanilla extract, chocolate cookie pieces, or even salted caramel sauce. You’ll find a number of possible variations included here, as well as everything you need to know about making brownie ice cream at home!
Ingredients & substitutions
You only need 7 simple ingredients to put this homemade ice cream together. They are:
- Heavy cream - You need heavy cream to produce a thick, creamy, and rich churned ice cream.
- Whole milk - No substitutions here. The fat in whole milk always produces a lavish and indulgent homemade ice cream.
- Sugar - White sugar is best, although another granulated sugar, like cane sugar, should also work well.
- Brownie crumbles - Make a batch of my Triple Chocolate Gourmet Brownies ahead of time, crumble them up, and toss them into the ice cream as it’s churning. You can even keep the crumbles in the freezer when you don’t have time to make a fresh batch.
- Chocolate fudge - Make the fudge yourself or buy some from the store.
- Salt - Both table salt and flaky sea salt are needed to bring out the distinct chocolatey flavors.
Equipment
- Saucepan - Nothing special here. Just a simple saucepan is needed to heat up the ice cream base.
- Ice Cream Maker - Definitely the most important tool out of the bunch! I love my Cuisinart Ice Cream Maker because it churns better and is more hands-off than the no-churn method.
- Airtight Container - To store the ice cream when it’s done.
How to make fudge brownie ice cream
Step 1: Heat the base. Add the cream, milk, sugar, and salt to a saucepan. Heat on the stove until the sugar dissolves and it starts to simmer. Transfer the mixture to a container and let it cool in the fridge.
Step 2: Churn the ice cream. Once the milk and cream mixture is cool, pour it into your ice cream maker. Churn according to the manufacturer's directions.
Step 3: Add the brownies and fudge. When the ice cream is just about churning, add the brownie pieces and fudge. Churn until they’re well incorporated.
Step 4: Freeze, then serve. Transfer the brownie ice cream to an airtight container and let it freeze overnight. Top with a pinch of flaky salt and more brownies and fudge the next day!
Optional variations
Like I said, homemade ice cream is easy to control and leaves plenty of room for variations. These are a few of my favorite ways to experiment with and spruce up this treat:
- Replace the brownies or fudge. Make this ice cream with chocolate cookie pieces, Oreo pieces, leftover pieces of chocolate or vanilla cake, or edible cookie dough.
- Enhance the ice cream. Enhance the base with 2 teaspoons of vanilla bean paste or vanilla extract, or add 1 cup of cocoa powder to make chocolate brownie ice cream instead.
- Add more fillings. Add in peanuts, candy-coated chocolate, toffee bits, caramel sauce, or candied nuts when the ice cream has just finished churning.
Expert tips
- Always keep the base of your ice cream maker in the freezer. The bowl needs to be cold in order for the ice cream to churn properly and produce a rich texture.
- Keep a batch of crumbled brownies in the freezer. This way, you can make brownie ice cream right away instead of waiting for fresh brownies to bake.
- Leave it on the counter before serving. Letting the ice cream sit on the counter for 10 to 15 minutes will soften it up. In other words, you won’t have to struggle for a scoop!
Frequently asked questions
No, you need an ice cream maker to make this recipe. The no-churn method requires different tools and ingredients.
The brownie fudge ice cream will stay creamy and fresh for months when it’s kept in the airtight container in the freezer.
More rich and chocolatey dessert recipes
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Fudge Brownie Ice Cream
Equipment
- Saucepan
- Ice Cream Maker
- Airtight Container
Ingredients
- 2 cups (476 g) Heavy cream
- 1 cup (244 g) Whole milk
- ¾ cup (150 g) Sugar
- ½ teaspoon Salt
- 1.5 cups Brownie crumbles, Boxed Brownies or Homemade
- ½ cup (120 g) Fudge
- Flakey sea salt
Instructions
- Add the cream, milk, sugar and salt into a saucepan and heat until the sugar has dissolved - mixing with a spatula. Once you’ve noticed that the mixture begins to simmer you’re good to go! Pour into a container and place in the fridge to cool for about 4 hours.2 cups Heavy cream, 1 cup Whole milk, ¾ cup Sugar, ½ teaspoon Salt
- Once cool, add to your ice cream maker and churn as the manufacturer directs with the frozen ice cream bowl. I personally use a cuisinart ice cream maker, and churn for about 15 minutes.
- Before stopping the ice cream maker and add fudge and brownie crumbles and churn for about 30 seconds until incorporated.½ cup Fudge, 1.5 cups Brownie crumbles
- Pour churned ice cream into a freezer safe container and freeze overnight before enjoying! Top with additional brownie crumbles, fudge and flakey sea salt if desired!Flakey sea salt
Notes
- Always keep the base of your ice cream maker in the freezer. The bowl needs to be cold in order for the ice cream to churn properly and produce a rich texture.
- Keep a batch of crumbled brownies in the freezer. This way, you can make brownie ice cream right away instead of waiting for fresh brownies to bake.
- Leave it on the counter before serving. Letting the ice cream sit on the counter for 10 to 15 minutes will soften it up. In other words, you won’t have to struggle for a scoop!
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