Summer has been an absolutely fun time of experimenting with ice cream flavours. There are so many in my freezer that I could open my own gelateria. I have taken to labelling them so that we know which flavour is in which container. One of the flavours that I created this summer was a chocolate fudge brownie ice cream. This was after I made the chocolate fudge brownie parcels. The trick here is to get the brownie mixture to melt into the base so that you do not have a gritty feeling in your mouth when you eat the ice cream. Don’t be limited by using brownies, the original recipe calls for gingerbread and I am quite sure you can use any leftover cake – if there ever is – to make this version of my ice cream. What flavour ice cream would you like a recipe for? And do you have a favourite that you order each time you go out for a treat? My favourite is nocciolo which is the first scoop I have every time we go to Italy.
Chocolate Fudge Brownie Ice Cream
- 600 mls milk
- 150 g brownies, broken up into very small pieces
- 100 g fructose
- 15 mls honey
- 6 egg yolks
- In a heavy bottomed sauce pan, scald the milk
- Add the brownies and stir until melted
- Whisk together the fructose, honey and egg yolks until ribbon stage
- Slowly pour into the milk mixture
- Remove from the heat and allow to cool before refrigerating overnight
- Churn for 15 minutes using a Kitchen Aid churner and freeze until needed
Click on the links for conversions and notes.
What I blogged:
- one year ago – Wasabi
- two years ago – Pomegranate Restaurant
34 thoughts on “Chocolate Fudge Brownie Ice Cream”
Wow. That looks like a great and tasty treat!
Hope it did not tempt you too much while you are on your cleanse!
Oh yum, your ice cream sounds so good!
Thank you Rosie, and thanks for the visit 🙂
Hmmm a good question. Five minutes ago I might have said chocolate fudge brownie! 😛
omg, I think I just died a little, Tandy! These look and sound amazing!!!
Thank you Squishy 🙂
This sounds like heaven on a cone!!
It is 🙂
We’re still having winter in Europe, but it will be such a treat when hot days will come 🙂
I hope summer comes soon and stays a while! We are heading to Europe in May 🙂
This looks so so decadent my friend, a brilliant idea 🙂
Choc Chip Uru
Thank you Uru 🙂
This looks and sounds so delicious, Tandy. I can’t think of a flavour that I would prefer. 🙂
I am in need of inspiration for new flavours 🙂
Hi Tandy, I must be one of the few people that doesn’t have an ice cream maker. It is not that I wouldn’t like to have one…my husband worries about all the ice cream that he will eat. He LOVES it. All of you posts on desserts always sound great.
Thanks Karen, I limit myself to one scoop a night otherwise I would eat the entire batch in one go!
Oh my, I love everything about this. I don’t own a ice cream maker. Your ice cream looks delicious 🙂
Thank you 🙂
Oooh, I to try this! I make ice cream at home without a machine though, and don’t use eggs. But that means tons of sugar with condensed milk. I wonder if there’s a way to do this recipe without a machine? I like this because that way I can control the sugar content. It sounds like HEAVEN!!
If you don’t have an ice cream machine just place the custard into the freezer and take out after a couple of hours and give it a good whisk to break up any ice crystals – that works wonders 🙂
And while I was here, I clicked on this post as well. Really like the sound of this one!
This one was great and thanks for the tweet 🙂