Step 1

Make brownies and allow to cool completely before adding to frozen ice cream, meanwhile make the chocolate ice cream batter.

Step 2

Grab a batter bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla until cocoa powder and sugar are dissolved and combined. About 2 minutes.  Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.

Step 3

Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.

Step 4

Before pouring your ice cream base into the ice cream freezer, stir it again one last time -- stir or whisk to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes.

Step 5

Take cooled brownies and tear or cut small bites and toss into the bottom of the container, smooth 1/3 of the ice cream over the top, then repeat two more times and smooth ice cream, freeze to firm.

Step 6

Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Cover and tuck in the back of your freezer. The longer you let it hang out, the harder it will be, a couple of hours will yield firm edges, soft in the center. Overnight or longer, firm, scoopable ice cream. But who's kidding who, this stuff is fabulous straight from the machine or days later!

Step 7

Makes a full 2 quarts