Greetings, chocolate lovers! Prepare to be transported to dessert paradise with this rich brownie ice cream recipe. Imagine creamy, velvety ice cream swirled with delectable chunks of fudgy brownie pieces and chocolate swirls. Whether you're a fan of rich chocolate or a devoted ice cream connoisseur, this recipe is sure to satisfy your sweet cravings. We'll guide you through the process of creating this delicious treat, starting with a luscious vanilla ice cream base. Get your spoons ready, because this brownie ice cream recipe is about to become your new favorite ice cream flavor.
Imagine sinking your spoon into bits of brownies, folded into a velvety sea of ice cream. That's what you can expect when enjoying this cool and tasty dessert!
When the summer heat is in full swing, there's one delightful treat that reigns supreme: ice cream! This one in particular brings together the best of both worlds—the texture fudgy brownies provides is a delightful contrast to the smoothness of the perfect ice cream, making every spoonful a sensational experience. As you savor the delectable combination, the cold, creamy ice cream provides a respite from the summer heat, bringing a moment of blissful relief. It's no wonder that brownie ice cream is a popular choice during the summer months—it's the perfect indulgence to cool down and enjoy during those hot, sunny days.
Below, are the simple ingredients that you'll want to gather ahead of time.
- Heavy cream
- Brownie chunks
- Vanilla extract
- Sweetened condensed milk
- Instant espresso powder
- Chocolate syrup
See recipe card for quantities.
If you plan on making the brownies, keep in mind that you'll need a few other ingredients as well such as: vegetable oil (if using brownie mix box) eggs or just egg yolks depending on which favorite brownie recipe you're using.
This brownie ice cream recipe is incredibly easy to make. Whether you're a seasoned chef or a beginner in the kitchen, you'll be able to whip up this delightful creation with ease. We'll guide you through the steps, providing helpful tips and tricks along the way, ensuring that your brownie ice cream recipe turns out absolutely perfect.
In the large bowl of your stand mixer, add in heavy cream, vanilla extract and espresso powder. Use the whisk attachment and beat on high speed for about 1 minute.
Your mixture should look like this after. Pour in condensed milk. Beat on high until condensed milk is incorporated. Mixture should be thick.
Gently, fold in brownie chunks.
Pour mixture into a loaf pan or freezer container, and fill it half way. Drizzle chocolate syrup or hot fudge over that layer.
Add remaining mixture over the chocolate drizzle. Add one more layer of chocolate syrup on top. Run a chopstick or butterknife through the mixture, back and forth then side to side. This creates those beautiful chocolate swirls! Serve on a cone or in an ice cream bowl. If using loaf pan, cover with plastic wrap. Refrigerate for at least 4 hours before enjoying.
The best part about this easy ice cream recipe is that there's no need for an ice cream maker or ice cream machine. A stand mixer will work, perfectly.
Hint: For best results, let warm brownies cool down before cutting them into small pieces. After coming to room temperature, chill them in the refrigerator for an hour or two. This makes it easier to cut them into neater brownie bits.
Below, are some substitutions to consider when making this recipe.
- Boxed brownie mix - instead of using this you can use store-bought brownies from the grocery store that are already made. If you prefer to make your own brownies from scratch, check out my homemade brownies with brown sugar recipe.
- Chocolate syrup - if you don't have any hot fudge or chocolate syrup to make the chocolate swirls with, you can make your own with ¼ cup of chocolate chips and ¼ cup of heavy whipping cream. Check out my chocolate pound cake recipe post which shows you exactly how to make it.
- Espresso powder - you can use 1-2 teaspoons of instant coffee in lieu of espresso powder
Below, are a few variations you may consider when making your homemade ice cream recipe.
- Chocolate brownie ice cream - add ¼ cup of cocoa powder to heavy cream mixture. Do this at the same time that you add in your vanilla extract and espresso powder. Adding cocoa powder will give you a creamy chocolate ice cream base.
- Strawberry ice cream - to make this, simply add in fresh strawberry slices. You can choose to omit the brownies, espresso powder, and chocolate swirls if you prefer. Another option would be to run freeze dried strawberries through a food processor creating a powder. Add the powder to the ice cream mixture.
Here is some equipment you'll need to make your own ice cream. If using a hand mixer, beat heavy cream on high speed until mixture gets thick. Refer to the process shot in the Instructions section of this post.
Store in the freezer in a freezer-safe container. This will help prevent freezer burn and ice crystals from forming. You can use a loaf pan and cover it in plastic wrap if you plan on consuming the ice cream within a short period.
Feel free to add in other mix-ins! This is a great ice cream base recipe. You can add in other things like nuts, chocolate chips, sugar cone pieces, caramel ribbons, etc. The possibilities are endless!
Generally, homemade ice cream is best consumed within 2-3 weeks of preparation for optimal flavor and texture. The shelf life of homemade ice cream can vary depending on various factors, such as the specific recipe, storage conditions and the presence of any perishable ingredients.
Homemade ice cream lacks the preservatives and stabilizers found in commercial varieties, which can affect its longevity. To maximize the lifespan of homemade ice cream, store it in an airtight container in the freezer at a constant, below-freezing temperature. Regularly check for any signs of freezer burn or changes in texture, and discard it if it appears off or develops ice crystals. It's always recommended to follow food safety guidelines and use your judgment to determine the freshness and safety of homemade ice cream before consuming it.
Looking for other delicious recipes like this? Try these:
Brownie Ice Cream RecipeAuthor:
- 2 cups heavy cream
- 1 ½ cups brownie chunks
- 1 tbsp espresso powder
- 2 tsp vanilla extract
- 10 oz condensed milk
- chocolate syrup measure with your heart
- In the bowl of your stand mixer, add in heavy cream, vanilla extract and espresso powder. Use the whisk attachment and beat on high speed for about 1 minute. Pour in condensed milk. Beat on high until condensed milk is incorporated. Mixture should be thick.
- Gently, fold in brownie chunks. Pour half of your mixture into a loaf pan or airtight container with a lid. Drizzle chocolate syrup or hot fudge over that layer. Add remaining mixture over the chocolate drizzle. Add one more layer of chocolate syrup on top. Run a chopstick or butterknife through the mixture, back and forth then side to side. This creates those beautiful chocolate swirls!
- If using loaf pan, cover with plastic wrap. Refrigerate for at least 4 hours before enjoying.