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 originalPrint Pin
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).