Chocolate Fudge Brownie Ice Cream

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 Parcels and Ice Cream

Chocolate Fudge Brownie Ice Cream

Recipe Category: Dessert
All Rights Reserved: Adapted from KitchenAid recipe book page 10


  • 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


Follow the churning instructions on your ice cream churner if you don't have a Kitchen Aid

Click on the links for conversions and notes.

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