Chocolate Brownie Fudge Ice Cream

You guys! It’s been a minute!

It’s actually been so hot and humid in Toronto that my 15th floor apartment is too hot for cooking. Just too hot. I almost couldn’t even freeze this ice cream in my ice cream maker because the bowl was melting too fast. Just too hot.

But you know what’s perfect for a heat wave? Ice cream, obvs.

IMG_4248

This one was made for my friend on his birthday. All I was told was “make it chocolatey” and boy did I ever.

It starts with a creamy chocolate ice cream base, with cocoa AND semisweet chocolate to boost that chocolate flavour.

IMG_4288

Then you fold in brownie bits and fudge sauce because obviously the brownie bits aren’t enough on their own.

IMG_4239

This ice cream is over-the-top decadent, rich, just ridiculously good. So much chocolate.

IMG_4275

Ingredients

Ice Cream
1 cup heavy cream (35% fat)
3 tbsp cocoa powder
5 ounces semisweet chocolate, chopped
1 tsp vanilla extract
5 egg  yolks
pinch salt
2 cups whole milk (3.25% fat)

Brownie Bits
1 recipe cocoa fudge brownies (or your favourite brownie recipe), baked and cooled

Fudge Sauce
1/2 cup water
1/2 cup sugar
1/3 cup corn syrup
6 tbsp cocoa powder

IMG_4277

 

Directions

To make the ice cream, stir together heavy cream and cocoa powder in a saucepan over medium heat. Chop chocolate and transfer to a medium bowl. When cream has small bubbles forming at the sides of the pan, pour over chocolate and stir until melted. Stir in vanilla. Place a large sieve over bowl.

Meanwhile, whisk egg yolks with sugar and salt in a small bowl. Heat whole milk in same saucepan until steam starts to rise. Pour over eggs in a slow, steady stream, whisking constantly. Pour entire mixture back into pan and heat over low-medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Make sure to stir constantly and watch carefully, or the eggs will set and you’ll suddenly have scrambled eggs! Pour mixture though sieve into chocolate/cream mixture and stir to combine. Press a piece of plastic wrap directly on top and chill overnight.

Meanwhile, bake your brownies. Let cool and crumble into pieces. Transfer to a parchment paper-lined baking sheet and freeze overnight.

To make fudge sauce, combine all ingredients in a small sauce pan and bring to a boil over medium heat. Let boil 2-3 minutes. Cool overnight in fridge.

Freeze ice cream according to your ice cream maker instructions, until the texture of soft serve. Transfer to a freezer safe container and stir in brownie bits. Drizzle with fudge sauce and gently stir to combine. Let set another 8-12 hours in the freezer before serving.

Share it!Share on FacebookPin on PinterestTweet about this on Twitter

Leave a Reply

Your email address will not be published.