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5 from 1 vote

Chocolate Brownie Ice Cream

Chocolate ice cream for a serious lover of rich, creamy, chocolately-ness.
Course: Dessert
Cuisine: American
Keyword: brownie, chocolate, ice cream
Calories: 5457kcal
Author: Tricia

Ingredients

  • 1 ½ ounces unsweetened natural cocoa powder I used Ghirardelli's approximately ½ cup
  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 ⅓ cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups chopped frozen brownies

Instructions

  • Start with a medium size heavy bottom sauce pan. Add the cocoa powder to 1 cup of the half-and-half. Whisk to combine. Next heat the mixture on medium and add the remaining 2 cups of half-and-half and the heavy cream.
  • Bring the mixture just to a simmer, stirring occasionally. Remove from the heat.  Set aside.
  • In a separate bowl whisk the egg yolks until they lighten in color.  Gradually whisk in the sugar to the egg yolks until combined.  Temper the hot mix into the eggs adding a large tablespoon or two at a time. Whisk well. You're trying to bring the temperature of the egg yolks up with out cooking and causing them to curdle into lumps. Keep adding a little of the hot mixture until you have whisked in about ⅓ of the chocolate mixture into the eggs and sugar.
  • Now it's safe to combine the remaining mixture into the eggs. Whisk and return the custard to the saucepan. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. You can also check by using a cooking thermometer and remove from the heat when it reaches 170°-175°F.
  • Pour the hot mixture into a large container and allow it to sit at room temperature for at least 30 minutes. Stir in the vanilla extract. Store the mixture in the refrigerator, uncovered, until it has completely cooled. Cover and store for at least 8 hours or overnight.
  • Pour the mixture into your ice cream maker and process according to the manufacturer's directions.  Move the ice cream to a large storage container and stir in 2 cups chopped frozen brownie bits. I had frozen extra brownies ahead of time and saved them for this recipe. Any brownie will do but make sure they are frozen before stirring into the ice cream. They should remain in chunks and not fall apart. Freeze the entire mixture for another 3 to 4 hours to allow the ice cream to harden.   Serve and enjoy.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 5457kcal | Carbohydrates: 705g | Protein: 83g | Fat: 272g | Saturated Fat: 135g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 93g | Cholesterol: 2078mg | Sodium: 1970mg | Potassium: 2005mg | Fiber: 16g | Sugar: 540g | Vitamin A: 8145IU | Vitamin C: 8mg | Calcium: 1178mg | Iron: 24mg