Whether you're a fan of rich chocolate or a devoted ice cream connoisseur, this brownie ice cream recipe is sure to satisfy your sweet cravings!

– Heavy cream – Brownie chunks – Vanilla extract – Condensed milk – Instant espresso powder – Chocolate syrup See recipe card for quantities.

Ingredient list

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.

Step-by-step instructions

Your mixture should look like this after. Pour in condensed milk. Beat on high until condensed milk is incorporated. Mixture should be thick.

Step-by-step instructions

Gently, fold in brownie chunks.

Step-by-step instructions

Pour mixture into a loaf pan or freezer container, and fill it half way. Drizzle chocolate syrup or hot fudge over that layer.

Step-by-step instructions

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. Refrigerate for at least 4 hours before enjoying.

Step-by-step instructions

Whether you're a seasoned chef or a beginner in the kitchen, you'll be able to whip up this delightful creation with ease. This is the perfect dessert to enjoy and beat the heat with this summer!

Generally, homemade ice cream is best consumed within 2-3 weeks of preparation for optimal flavor and texture.

How long is homemade ice cream good for?

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