Brownie Chunk Ice Cream – a delicious recipe with cream, sugar, baking cocoa, egg yolks, semisweet chocolate, brownie mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, heat cream to 175u00b0; stir in 1/2 cup sugar until dissolved. In a bowl, combine cocoa and remaining sugar; whisk in egg yolks until smooth. Whisk in a small amount of hot cream mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u00b0 and coats the back of a metal spoon.
2
Remove from the heat; stir in chocolate until melted. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently.
3
Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4
Prepare and bake brownies according to package directions. Cool on a wire rack; cut into 1/2-in. cubes.
5
Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. Stir in half of the brownie cubes. Refrigerate remaining custard until ready to freeze. Add remaining brownies. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
1233
kcal
Calories
94
g
Fat
76
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups half-and-half cream, 3/4 cup sugar, divided, 3 tablespoons baking cocoa, 6 egg yolks, and more.
Yes, Brownie Chunk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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