Fudge Ripple Brownie Batter Ice Cream
Made with a dreamy vanilla ice cream, brownie crumbles, and a decadent fudge swirl, this brownie batter ice cream is the perfect treat for the summer!
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Servings: 0
Ingredients
For the ice cream base:
- 2 cups whole milk
- 2 cups heavy cream
- A pinch of salt
- 2 teaspoons vanilla extract (or one vanilla bean)
- 8 egg yolks
- 1 cup granulated sugar
- 1½-2 cups prepared brownies (crumbled)
For the fudge ripple (substitute with store-bought hot fudge sauce):
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- ¼ cup light brown sugar
- 6 tablespoons granulated sugar
- A pinch of salt
- 1 ounce semisweet chocolate (chopped)
- ½ cup cocoa powder (sifted)
- 1 teaspoon vanilla extract
Instructions
- Make the ice cream base. In a large saucepan, stir together the milk, heavy cream, salt, and vanilla. Bring the mixture to a bare simmer over medium heat.
- While the saucepan is on the stove, vigorously whisk the egg yolks and sugar in a separate bowl until thick, ribbon-like, and slightly paled.
- Whisking all the while, slowly add several ladles of the hot milk mixture to the eggs. Add the entire egg mixture back to the milk on the stove and cook over medium heat, stirring constantly until the mixture lightly coats the back of a wooden spoon or a thermometer registers 180°F.
- Strain the mixture through a sieve, allow it to cool slightly, then cover it and transfer to chill in the fridge until cold (around 3-4 hours, or overnight).
- Make the fudge ripple, or substitute with store-bought hot fudge. Either the day before or day of churning, make the fudge sauce. Place the cream, butter, brown sugar, granulated sugar, and salt into a saucepan over medium-low heat and stir until melted. Let the mixture simmer for 45 seconds, then add the chocolate.
- Remove the pan from the heat and add the cocoa powder, whisking until smooth. Place the saucepan onto low heat and stir until glossy, about 20 seconds. Add the vanilla and set aside. You can make the fudge sauce ahead of time and leave it in the fridge; the longer it cools, the thicker it will get, so you may need to reheat it in the microwave or the stove before assembling the ice cream.
- Make the ice cream. Take the ice cream base from the fridge and pour into a prepared ice cream maker. Churn according to manufacterer's instructions, then 5 minutes before ready, add in ½ to ¾ cup of the brownie bits.
- The ice cream should have a soft-serve consistency. Pour a bit of the ice cream (about ⅓) into a loaf pan or ice cream container and smooth it out. Working quickly, top the ice cream with a layer of the fudge ripple and more brownie bits. Continue layering with ice cream, fudge sauce, and brownie. Quickly cover the ice cream and immediately place into the freezer to set for several hours. Once firm, scoop and enjoy!