Double Fudge Brownie Ice Cream

For many people, ice cream is a modern day link to nostalgic memories of a carefree childhood. It’s one of life’s few pleasures that is just as acceptable to enjoy now as it was when you were a kid (although perhaps not as waist-line friendly). Moreover, ice cream can bring out that same pure excitement that it used to. It appeals to your inner-child, a part of you that never really went away.

I have a vivid memory of playing in the yard of my childhood home many years ago. I couldn’t have been more than 5 years-old. Evening was just beginning to settle over my quiet neighborhood, and the sky was turning orange as it always did during early summer nights. The street was quiet and still until my mother’s blue van came chugging along, returning from what was likely a trip to the grocery store. I recall running to the car to see her, and she had a special surprise: a carton of Double Fudge Brownie Ice Cream.

I was overcome with glee. Ice cream was a special treat when I was a kid, something I really appreciated; and here was one of my favorite flavors just within arm’s length! I couldn’t wait to dig into the chocolatey ice cream and the chewy brownie pieces. It seemed so decadent, a momentous occasion to be savored. The only bad part was having to wait until after dinner to indulge my feverish childhood desires.

Those childhood desires have turned into feverish young adult desires. The promise of Double Fudge Brownie Ice Cream still brings to me the same elation it did as a child. Call me young at heart, but there’s something so fun about enjoying a bowl of ice cream (or a cone, if that’s more your style). It’s hard to be unhappy when there’s ice cream afoot. Why do you think so many broken hearted souls curl up on the couch with a carton and a spoon?

However, as my adult taste buds developed, I noticed that the “brownies” in store-bought ice cream aren’t all that brownie-like; they’re more like chocolate-flavored clay. Now, I won’t pretend I didn’t still find that ice cream delectable, but I wanted to experience real brownies in my ice cream. When at last an ice cream maker came into my possession, I was provided with an opportunity to do so.

My Double Fudge Brownie Ice Cream is reminiscent of that favorite childhood flavor, but it is exponentially better than any store-bought or ice cream shop ice cream in existence. It starts with the richest, creamiest chocolate ice cream. Velvety smooth in texture and filled with the perfect amount of sinful chocolate flavor, this icy stuff is absolutely divine. In fact, I implore you to use it any time you want some legitimately fantastic chocolate ice cream, regardless of whether or not you’re adding anything in or making it plain.

What really takes this ice cream over the top is the real brownies folded in. We’re talking pure, unadulterated brownie indulgence, the real fudge brownie deal, not the clay-like brownies you’ve grown accustomed to in ice cream. They’re soft and rich, full of deep chocolate flavor and a boasting sinfully fudgy texture.

Now, that may be enough for some people, but you know me; I needed to kick this up one more notch. So, I swirled in some decadent hot fudge, taking this to a whole new level of indulgence. We’re talking double the fudge in this ice cream, and therefore, double the decadence.

Every spoonful is complete heaven. I mean close-your-mouth-and-moan it’s so good. Whether you’re looking for a chocolatey ice cream treat to take you back to your childhood or a truly indulgent dessert to get you through a tough night, this is the ice cream for you. It will ease your pain, bring you back to a point of childish giddiness, and may even make you fall in love (with ice cream, that is).

A Few Tips Before You Get Cooking Churning:

1. You can used a boxed mix for brownies or make them from scratch. Either way is fine; it just depends what you prefer.
2. If you’re looking for a homemade brownie recipe, I strongly suggest these Outrageous Brownies. They’re so fudgy and chocolatey, perfect for the ice cream!
3. You could use your favorite chocolate ice cream base instead if you wish, or even vanilla ice cream, but I truly believe this is the best chocolate ice cream recipe ever. It’s so creamy and rich with the perfect flavor. Make sure you give it a try, even if not right now.
4. Top with whipped cream, more hot fudge, and a cherry for an out-of-this-world sundae.
5. You have to plan ahead with this recipe; it’s a two-day process. The ice cream needs a lot of chilling time. If you’re looking to make this in one day, then use a quicker chocolate ice cream recipe.
6. Don’t be intimidated by this recipe. It requires some work, but it’s completely worth it. You’ll agree once you take that first heavenly bite!
7. I made a 9×13 pan of brownies and had tons leftover. If you have leftovers, use it to top your ice cream. You can also save it in a plastic bag for snacking (I was eating my extra brownie bits out of the bag like potato chips. It was a problem…but they were so delicious). You could even roll up bits into a ball with some chocolate frosting and create brownie pops!

Double Fudge Brownie Ice Cream

By The Smart Cookie Cook

Ingredients:

• 1 batch Chocolate Ice Cream, recipe follows
• 1 9×9 pan of brownies (about 1 1/2 cups chopped brownies), from a boxed mix or homemade
• 1 cup hot fudge sauce, homemade or store-bought

Directions:

1) Make the ice cream base:

Chocolate Ice Cream

Adapted from Alton Brown

• ½ cup cocoa powder
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 1 cup + 2 tablespoons sugar
• 2 teaspoons vanilla extract

Whisk together the cocoa powder and 1 cup of the half-and-half over medium heat until cocoa is completely dissolved. Add the heavy cream and the rest of the half-and-half. Cook until it just begins to simmer, stirring occasionally, then remove from heat.
In a medium mixing bowl, whisk the eggs and sugar until pale and fluffy. Temper in the cream mixture by pouring in a little bit at a time, whisking constantly until about 1/3 of the cream mixture has been added. Pour the rest in, whisk until combined, and return to saucepan.
Cook over low-heat, stirring frequently until the mixture reaches between 170 and 175 degrees on an instant-read thermometer. Remove from heat and pour into a heat-proof container. Allow to cool for thirty minutes before stirring in the vanilla.
Transfer mixture to the fridge and chill until condensation it’s cold enough that moisture won’t form on the lid. Cover and store for 4 to 8 hours, until the temperature is 40 degrees or colder.

2) Meanwhile, make the brownies according to package or recipe’s directions. Let cool completely then turn out onto a clean surface or piece of waxed paper. Either chop the brownies into small chunks or tear into small pieces. Set aside.

3) When ready to make the ice cream, pour it into an ice cream maker and churn according to manufacturer’s directions. This will take 20-30 minutes. While it churns, heat fudge in microwave for 20 seconds then set aside to cool.

4) Pour ice cream into a large mixing bowl and immediately add 1 ½ cups brownie chunks and the cooled fudge. Fold in the brownies and fudge until just combined. Do not over mix; the ice cream will melt too much and the brownies will break. Chill ice cream in the freezer for 2 to 3 hours or until frozen to desired consistency. Serve with extra brownie chunks on top, if desired.