This homemade Chocolate Fudge Brownie Ice Cream has hot fudge ribbons and chewy brownie chunks in every single scoop. Rich, creamy, and no eggs or cooking required. The chocolate lovers in your life are going to love this dessert!
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One of my all-time favorite desserts is a hot fudge brownie sundae. There is just something about brownies and ice cream topped with hot fudge that is incredible. So, this summer I set out to turn that into an ice cream flavor.
I used the same base as my chocolate peanut butter ice cream because it is so rich and creamy. My recipe does not have eggs, and there is no cooking, so it is so easy to make. All you do is whisk everything together, then let your machine do the hard work.
To get that sundae flavor, I added brownie chunks and hot fudge throughout the container. If you love Ben and Jerry's Chocolate Fudge Brownie, this one is going to be your new favorite!
When I made this ice cream, I didn't have time to bake brownies. So, I bought pre-baked brownies from Walmart, and honestly, they were the perfect texture and saved me time. If you have time, bake these chocolate chip brownies instead. Just underbake them slightly and let them cool before adding them to layers.
Why You'll Love This Chocolate Brownie Ice Cream
- No eggs and no cooking. Just whisk everything in a bowl, then pour it in and let the machine do all the work.
- Extra rich and creamy. Heavy cream and whole milk give this homemade ice cream a rich and creamy texture that is honestly better than store-bought.
- Hot fudge ribbons and brownie chunks. Triple the chocolate goodness in every single bite. Yes please!
Key Ingredients
Here is everything you will need to make this homemade chocolate brownie ice cream recipe. Scroll down to the printable recipe card for the exact amounts and instructions.
- Whole Milk and Heavy Cream: The combination of both is what makes this ice cream so creamy. You can use a lower-fat milk, but the frozen dessert will be icier and lose that ultra-smooth texture.
- Granulated Sugar: Sweetens the base and helps keep the ice cream from freezing too hard. If you reduce the amount, it will be much harder to scoop.
- Cocoa Powder: Dutch-process cocoa powder gives the base a rich chocolatey flavor. For an even deeper color, add 1-2 tablespoons of black cocoa powder.
- Vanilla and Salt: A little bit of both balances the chocolate.
- Brownies: Any type of brownie will work in this recipe. Feel free to make your favorite brownie or buy some at the store. Look for brownies that are dense and fudgy. Cakey brownies can get a little dry when frozen.
- Hot Fudge: Use your favorite store-bought or homemade fudge sauce. Make sure it is room temperature so it doesn't melt the ice cream as you layer it.
Recipe Variations
- Add mini chocolate chips. Stir ¼ cup mini chocolate chips in along with the brownie chunks to give it even more chocolate.
- Stir in peanut butter. Drizzle slightly warm peanut butter alongside the hot fudge for an absolutely amazing chocolate peanut butter brownie version!
- Try cosmic brownies. Buy Little Debbie cosmic brownies or bake these rainbow chip brownies, then use those for the mix-ins. Add a sprinkle of rainbow chips to each layer.
- Add nuts. Stir in chopped peanuts, walnuts, or pecans with the brownie chunks for an extra crunch.
How To Make Chocolate Brownie Ice Cream
Honestly, the hardest part of this whole recipe is waiting for the ice cream to freeze solid before digging in. The machine does everything else for you.
- Make the base. Whisk the whole milk, cream, cocoa powder, sugar, vanilla, and salt in a large mixing bowl. Keep whisking until everything comes together. Refrigerate for an hour.
- Prep the brownies and fudge. Cut the brownies into small chunks and place on a plate in the freezer. Cold brownie chunks will not melt the ice cream when you add them. Make sure the hot fudge is at room temperature.
- Churn the chocolate milk. Whisk the base again, then pour it into the machine container. Churn until it reaches a soft-serve consistency.
- Layer the ice cream. Spoon a third of the ice cream into a freezer-safe container or metal loaf pan. Drop hot fudge over the top, then add brownie pieces. Repeat 2 more times.
- Freeze overnight. Press a piece of plastic wrap or parchment directly onto the surface of the ice cream before putting the lid on. This prevents ice crystals from forming on top. Freeze for at least 4 to 6 hours or overnight.
BruCrew Tips
- Refrigerate the base before churning. This helps the cocoa powder fully dissolve and develop the chocolate flavor.
- Use store-bought brownies for a shortcut. No time to bake? No problem! Store-bought brownies work perfectly here, and nobody will even know.
- Freeze the brownie chunks. Cold brownie chunks will not melt the ice cream as you layer them in.
- Use room temperature fudge. This will keep the ice cream from melting and also keep big pockets of fudge throughout the container.
- Press parchment directly onto the surface. This will keep ice crystals from forming on the top of your dessert and making it icy.
Storing Recommendations
Store the chocolate ice cream in a tightly sealed container for up to 2 months. Keep parchment or plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
FAQs
Yes! Oreos, chocolate chips, peanut butter cups, or caramel sauce are great additions to the dessert. Have fun and make it your own.
Always press plastic wrap or parchment paper directly onto the surface of the ice cream before putting the lid on. This keeps air out and prevents ice crystals from forming.
More Homemade Ice Cream Recipes
- Cookies and Cream Ice Cream
- Cherry Vanilla Ice Cream
- Blackberry Fudge Swirl Ice Cream
- Coffee Ice Cream
- Strawberry Ice Cream
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Recipe
Chocolate Fudge Brownie Ice Cream
Ingredients
- 1 ½ cups whole milk
- 2 cups heavy whipping cream
- ¾ cup granulated sugar
- ⅔ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 ½ cups fudge brownie chunks (½" pieces)
- ¾ cup hot fudge, room temperature
Instructions
- Whisk the milk, cream, sugar, cocoa, vanilla, and salt in a large mixing bowl until dissolved. It will take a few minutes for the cocoa powder to fully mix in. Cover and refrigerate for 1 hour.
- Place the brownie chunks in the freezer to get cold, and remove the hot fudge from the fridge if needed.
- Whisk the mixture again, then pour into the ice cream machine container and churn until thickened. Depending on your machine, it could be 30-45 minutes. Add ½ of the brownie chunks during the last 5 minutes.
- Spoon ⅓ of the ice cream into a chilled container or loaf pan. Drop ¼ cup of the hot fudge in random spots and sprinkle with ⅓ of the remaining brownie chunks. Repeat the layers two more times.
- Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream, then cover tightly and freeze for 6-8 hours or overnight.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 13gUnsaturated Fat: 15gCholesterol: 74mgSodium: 277mgCarbohydrates: 52gFiber: 3gSugar: 24gProtein: 8g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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