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
Course Ice Cream
Cuisine American
Keyword brownies, chocolate, ice cream
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Chilling time: 1 hourhour45 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 8servings
Ingredients
Chocolate Ice Cream
2tbspcornflour (cornstarch)
750ml(3 cups) milksemi skimmed or whole
100g(a scant 1/2 cup) granulated sugar
4tbspskimmed milk powder
2tbspgolden syrup or corn syrup
40g(1/2 cup) unsweetened cocoa powder
1/4tspsalt
Chocolate fudge brownies
50g(1/4 cup) granulated sugar
40g(1/3 cup) plain white flour (all-purpose)
20g(1 tbsp + 1 tsp) unsalted buttermelted
1.5tbspunsweetened cocoa powder
apinchbaking powder
a pinchbicarbonate of soda (baking soda)
2tbspwater
1tbspsweetened condensed milk
1/2egg white
Instructions
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.
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).