Fudge Brownie Ice Cream
Fudge Brownie Ice Cream layers chewy, chocolate-dense brownie pieces throughout a rich homemade vanilla ice cream base. The brownies are baked and cooled before being folded in during the final churn, keeping them distinct rather than soggy. Total time, including churning and freezing, is around 4 to 5 hours.
Equipment
- Mixing Bowls
- Electric Mixer
- 8x8-inch baking pan
- Ice Cream Maker
- Whisk
- Rubber spatula
- Freezer-safe container
Ingredients
Fudge Brownies
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder high quality
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
Instructions
Preparation Instructions for Fudge Brownies:
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan.
- In a mixing bowl, combine melted butter and sugar. Mix until smooth.
- Add eggs one at a time, mixing well between each addition, followed by the vanilla extract.
- Sift in the cocoa powder, flour, salt, and baking powder. Fold gently until combined, being careful not to overmix.
- Pour into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let cool completely before cutting into small chunks for mixing into ice cream.
Preparation Instructions for Ice Cream:
- In a large mixing bowl, whisk together heavy cream, milk, sugar, and vanilla extract until the sugar is dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 25-30 minutes.
- In the last few minutes of churning, add the chunks of cooled fudge brownies to incorporate evenly.
- Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours before serving.
Notes
- For a rich chocolate twist, consider adding half a teaspoon of espresso powder to the brownie batter.
- If you don't have an ice cream maker, you can pour the mixture into a shallow dish and stir every 30 minutes until frozen.
Nutrition
Calories: 551kcalCarbohydrates: 55gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 148mgSodium: 134mgPotassium: 190mgFiber: 2gSugar: 47gVitamin A: 1346IUVitamin C: 0.4mgCalcium: 101mgIron: 1mg
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