This Easy Homemade Brownie Batter Ice Cream is a dream come true for chocolate lovers! It’s creamy, rich, and has chunks of brownie mixed in for that added yum factor.
Making this ice cream is super simple! Just mix brownie batter with cream and let it freeze. I can’t resist sneaking a taste when it’s still soft; it’s that good! 🍦
Key Ingredients & Substitutions
Heavy Cream: This is key for a rich and creamy texture. If you’re looking for a lighter option, you can use half-and-half. However, it might be a bit less creamy.
Whole Milk: This adds creaminess, but you could substitute it with low-fat milk or almond milk if desired. Just remember, the texture might not be as rich!
Granulated Sugar: For sweetness, regular granulated sugar works best, but you can use brown sugar to add a hint of molasses flavor! Agave syrup or honey can be used too, but they may alter the texture slightly.
Cocoa Powder: Unsweetened cocoa gives that deep chocolate flavor. You can use Dutch-processed cocoa for a smoother taste, or if you’re in a pinch, chocolate syrup (about half the amount) can work!
Brownies: Use store-bought or homemade brownies. If you prefer no-bake, cookie dough bites or chocolate cake can be used instead. Just cut them into chunks!
How Do I Make My Ice Cream Creamy and Smooth?
The secret to creamy ice cream is in the mixing and incorporating enough air during churning. Here’s how to achieve that dreamy texture:
- Whisk ingredients until fully combined to avoid lumps.
- Use a good quality ice cream maker; it helps in creating the best consistency.
- Don’t skip the churning step! Follow the machine’s recommended time until it reaches soft-serve texture.
- For extra creaminess, you can let the mixture chill in the fridge for a couple of hours before churning.
Enjoy making your ice cream, and don’t hesitate to adjust the ingredients to suit your taste and preference!
Easy Homemade Brownie Batter Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- A pinch of salt
- 1 batch of homemade or store-bought brownies, cut into small chunks (about 1 to 1 1/2 cups)
- Optional: 1/2 cup chocolate chips or chunks for extra chocolate texture
How Much Time Will You Need?
This yummy ice cream takes about 15 minutes of prep time and an additional 4 hours to freeze, so make sure to plan ahead! You’ll spend a little time mixing and churning, but the best part is enjoying it afterward!
Step-by-Step Instructions:
1. Whisk Together the Dry Ingredients:
In a large mixing bowl, combine the granulated sugar, cocoa powder, and a pinch of salt. Whisk them together until well blended. This will ensure you don’t have any lumps in your ice cream.
2. Mix in the Milk:
Gradually pour in the whole milk while continuing to whisk. Keep mixing until the sugar and cocoa powder are completely dissolved. This is the base of your brownie batter ice cream!
3. Add the Cream and Vanilla:
Now, pour in the heavy cream and add the vanilla extract. Stir gently until everything is smooth and combined. You’ll love how rich this mixture looks!
4. Churn the Mixture:
Pour the creamy mixture into your ice cream maker and churn it according to the manufacturer’s instructions. This usually takes about 20-25 minutes, or until it thickens to a soft-serve consistency.
5. Fold in the Brownies:
Once the ice cream is thick, gently fold in the brownie chunks and any optional chocolate chips. Be careful not to break those delicious brownie pieces too much!
6. Freeze to Firm Up:
Transfer the mixture to an airtight container. Spread it evenly, then cover and freeze for at least 4 hours, or until it’s nice and firm. Patience is key for that perfect scoop!
7. Serve and Enjoy:
When you’re ready to dig in, scoop the brownie batter ice cream into bowls and enjoy the chocolatey goodness. You can top it with extra brownie pieces or chocolate sauce if you’re feeling indulgent!
Enjoy your delicious, easy homemade brownie batter ice cream that’s loaded with chunks of fudgy brownie throughout!
FAQ for Easy Homemade Brownie Batter Ice Cream
Can I Use Non-Dairy Alternatives?
Absolutely! You can substitute the heavy cream with coconut cream or cashew cream for a dairy-free option. Use almond milk or oat milk instead of whole milk, keeping in mind that the texture may vary slightly.
What If I Don’t Have an Ice Cream Maker?
No problem! You can still make this ice cream without a machine. Pour the mixture into a shallow dish and freeze it. Every 30-40 minutes, stir the mixture with a fork to break up ice crystals until it is firm, usually about 4-6 hours.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture, press a piece of parchment paper against the surface to prevent ice crystals from forming before sealing the container.
Can I Add Other Mix-ins?
Definitely! Feel free to get creative with other mix-ins like chopped nuts, cookie dough pieces, or different candies. Just fold them in along with the brownie chunks for a delicious twist!
