Homemade Brownie Batter Ice Cream

Homemade Brownie Batter 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
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

For the Brownie Batter Mix-In:

• ½ cup (70g) all-purpose flour (heat-treated; see instructions)
• ¼ cup (25g) unsweetened cocoa powder
• ½ cup (100g) brown sugar
• ¼ cup (60g) unsalted butter, melted
• 2 tbsp milk
• 1 tsp vanilla extract

For the Fudgy Brownie Chunks (Optional):

• 1 cup (150g) cubed brownies (store-bought or homemade)

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Instructions:

Step 1: Prepare the Brownie Batter Mix-In

1. Heat-Treat the Flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool.
2. In a bowl, mix the heat-treated flour, cocoa powder, and brown sugar.
3. Add the melted butter, milk, and vanilla extract. Stir until smooth and creamy, like thick brownie batter. Set aside or refrigerate until ready to use.

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Step 2: Prepare the Ice Cream Base

1. In a medium saucepan, whisk together the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy.
3. Slowly pour about ½ cup of the hot cream mixture into the yolks, whisking constantly to temper them.
4. Gradually pour the tempered yolks back into the saucepan, stirring continuously over low heat. Cook for 5–7 minutes until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature.

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Step 3: Chill the Custard

1. Cover the cooled custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
2. Refrigerate for at least 4 hours or overnight until completely chilled.

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Step 4: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. During the last 5 minutes of churning, drop small dollops of the prepared brownie batter mix-in into the ice cream.

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Step 5: Add Fudgy Brownie Chunks (Optional)

1. If using brownie chunks, gently fold them into the churned ice cream after removing it from the ice cream maker.

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Step 6: Freeze and Serve

1. Transfer the ice cream to an airtight container, smoothing the top with a spatula.
2. Freeze for 4–6 hours or until firm.
3. Scoop into bowls or cones and garnish with extra brownie chunks, chocolate syrup, or sprinkles for extra indulgence.

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Why This Recipe Stands Out:

• Brownie Batter Goodness: The rich, fudgy brownie batter mix-in makes every bite heavenly.
• Decadent Texture: Creamy ice cream with chewy brownie chunks adds a perfect textural contrast.
• Customizable: Add chocolate chips, nuts, or even caramel swirls to make it your own.

Enjoy this rich, chocolatey Brownie Batter Ice Cream—a dream come true for chocolate lovers! 🍫✨