Double Chocolate Brownie Ice Cream

 

Double Chocolate Brownie Ice Cream

Ingredients:

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• ½ cup (50g) unsweetened cocoa powder (Dutch-processed for extra richness)
• 4 large egg yolks
• 1 tsp vanilla extract
• 100g dark chocolate (70% cocoa), finely chopped

For the Brownie Chunks:

• ½ cup (115g) unsalted butter, melted
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup (40g) unsweetened cocoa powder
• ½ cup (65g) all-purpose flour
• ¼ tsp salt
• ½ cup (85g) chocolate chips or chunks

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Instructions:

Step 1: Make the Brownie Chunks

1. Preheat the oven to 350°F (175°C) and line a small baking pan with parchment paper.
2. In a bowl, mix melted butter, sugar, eggs, and vanilla until smooth.
3. Sift in cocoa powder, flour, and salt, and fold gently to combine. Stir in chocolate chips.
4. Pour the batter into the prepared pan and bake for 15–18 minutes, or until just set.
5. Cool completely, then cut into small bite-sized chunks. Freeze the chunks to keep them firm.

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Step 2: Make the Ice Cream Base

1. In a medium saucepan, whisk together heavy cream, milk, sugar, and cocoa powder. Heat over medium heat, stirring, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy. Gradually add a ladle of the hot cream mixture to the yolks while whisking to temper them.
3. Slowly pour the tempered yolks back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens slightly and coats the back of a spoon.
4. Remove from heat and stir in the chopped dark chocolate until melted and smooth. Add vanilla extract.
5. Strain the custard through a fine sieve to ensure a silky texture. Chill in the refrigerator for at least 4 hours or overnight.

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Step 3: Churn and Assemble

1. Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
2. In the last 5 minutes of churning, fold in the frozen brownie chunks.
3. Transfer the ice cream to an airtight container, cover, and freeze for at least 4 hours to firm up.

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Optional Toppings:

• Hot fudge sauce
• Whipped cream
• Crushed nuts or sprinkles

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Why This Recipe Stands Out:

• Double Chocolate: Cocoa in the base and chunks of real chocolate create a deep, luxurious chocolate flavor.
• Brownie Chunks: Adds chewy, fudgy texture to the creamy ice cream.
• Homemade Elegance: Both the brownies and the ice cream are made from scratch, giving it a gourmet feel.

Enjoy this decadent treat, perfect for satisfying any chocolate craving! 🍫🍦