Chocolate Fudge Brownie Ice Cream

Chocolate Fudge Brownie Ice Cream

A copycat version of Ben & Jerry's chocolate fudge brownie ice cream! This homemade ice cream is even better as it has double the brownie chunks of the original
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Course: Ice Cream
Cuisine: American
Keywords: brownies, chocolate, ice cream
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling time:: 1 hour 45 minutes
Total Time: 2 hours 30 minutes
Servings: 8 servings


Chocolate Ice Cream

  • 2 tbsp cornflour (cornstarch)
  • 750 ml (3 cups) milk semi skimmed or whole
  • 100 g (a scant 1/2 cup) granulated sugar
  • 4 tbsp skimmed milk powder
  • 2 tbsp golden syrup or corn syrup
  • 40 g (1/2 cup) unsweetened cocoa powder
  • 1/4 tsp salt

Chocolate fudge brownies

  • 50 g (1/4 cup) granulated sugar
  • 40 g (1/3 cup) plain white flour (all-purpose)
  • 20 g (1 tbsp + 1 tsp) unsalted butter melted
  • 1.5 tbsp unsweetened cocoa powder
  • a pinch baking powder
  • a pinch bicarbonate of soda (baking soda)
  • 2 tbsp water
  • 1 tbsp sweetened condensed milk
  • 1/2 egg white


For the ice cream:

  • Put cornstarch in a small bowl with 2 tbsp of the milk and stir it together.
    2 tbsp cornflour (cornstarch), 750 ml (3 cups) milk
  • In a medium pot, put the rest of the milk, sugar, milk powder and corn syrup. Whisk together over a medium heat until the sugar has dissolved.
    750 ml (3 cups) milk, 100 g (a scant 1/2 cup) granulated sugar, 4 tbsp skimmed milk powder, 2 tbsp golden syrup or corn syrup
  • Add the cornstarch mixture, cocoa powder and salt. Continue gently stirring for around 5 minutes over a medium-low heat to prevent it from catching & burning on the bottom until it has thickened slightly.
    40 g (1/2 cup) unsweetened cocoa powder, 1/4 tsp salt
  • Pour into a heatproof jug or bowl, cover, and let cool at room temperature for about half an hour before putting into the fridge too cool completely (about 30-60 minutes more).

While that's chilling, start on the brownies:

  • Preheat the oven to 350°F (180°C), line a loaf tin with baking paper or kitchen foil then grease with a bit of oil or butter.
  • Put the sugar, flour, melted butter, cocoa powder, baking powder and bicarbonate of soda in a small bowl. Mix together to get a crumbly mixture.
    50 g (1/4 cup) granulated sugar, 40 g (1/3 cup) plain white flour (all-purpose), 20 g (1 tbsp + 1 tsp) unsalted butter, 1.5 tbsp unsweetened cocoa powder, a pinch baking powder, a pinch bicarbonate of soda (baking soda)
  • Add the water, sweetened condensed milk and egg white to the bowl and stir to get a thick batter.
    2 tbsp water, 1 tbsp sweetened condensed milk, 1/2 egg white
  • Spread the batter in an even layer into the prepared loaf tin. Bake for 10-15 minutes, until the top looks dry but the centre is still soft.
  • Allow to cool then remove from the loaf tin and cut into roughly 1.5 cm (1/2 inch) cubes and set aside.

Churn the ice cream:

  • Once cooled, churn the ice cream in your ice cream machine according to the manufacturers instructions. You want it to reach soft-serve consistency.

Add brownie chunks and freeze:

  • Working quickly (you want to get the churned ice cream into the freezer as quickly as possible to stop it getting icy) spread 1/3 of the ice cream mixture into a lidded food container (I like to use plastic takeaway tubs). Sprinkle 1/3 of the brownie chunks on top. Repeat twice more, ending on the brownie chunks.
  • Seal with the lid and freeze for at least 1 hour until firm enough to scoop.
  • Store in the freezer for up to 1 week (It will 'keep' longer than this but will become very firm and slightly icy after too long in the freezer).
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

1 thought on “Chocolate Fudge Brownie Ice Cream”

  1. Ok, these are a definite must. Low Fat + Chocolate aren’t usually things that you hear in the same sentence, so this is truly a great find!!!

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