homemade chocolate ice cream

A simple homemade machine churned chocolate ice cream mixed with bits of real brownies, a super easy and fudgy summertime dessert!

Chocolate Fudge Brownie Ice Cream

Organic whole milk

cocoa powder (the good stuff)

sugar

organic heavy cream

vanilla extract

Make brownies and allow to cool completely before...

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

Grab a batter bowl and whisk (or use...

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. 

Refrigerate ice cream base for 30 minutes or...

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. 

Before pouring your ice cream base into the...

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. 

Take cooled brownies and tear or cut small...

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.

Ice cream straight from the machine is a...

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!

Makes a full 2 quarts

https://mediavine-res.cloudinary.com/video/upload/a7optntwahi74tjojbur.mp4

Cool and creamy, deliciously thick chocolatey ice cream! Rich, fudgy, chocolate brownie ice cream is easy to make and even easier to eat! A machine churned gourmet ice cream combined with homemade brownies makes the most decadent ice cream!

Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It&#039;s easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop! 

Best Homemade Chocolate Ice Cream Recipe

heavy cream (divided)

cocoa powder

oz semisweet chocolate (chopped (or chocolate chips))

milk

sea salt

½ tsp pure vanilla extract

Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.

Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.

Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.

In a small bowl, whisk together egg yolks.

In a saucepan over medium heat, whisk together milk, sugar and sea salt.

Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.

Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 170 degrees F).

Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer. 

Add the vanilla and stir to combine.

Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight. To speed up the cooling process, you can place the container of the chocolate ice cream liquid base into an ice bath and stir it often.

Once the ice cream mixture is cooled to just below room temperature, churn it in an ice cream maker until thick and frozen (30-40 minutes).

Transfer to an airtight container and freeze for at least 6 hours.

Serve!

https://embed.mediavine.com/videos/vur2x7ckqp89zbozn046

Rich, ultra-creamy, and chocolatey, this is the best homemade chocolate ice cream recipe ever! It's easy to make with only 7 ingredients (including two forms of chocolate), has a rich chocolate flavor, and is just as good as any ice cream shop!

Best Homemade Chocolate Ice Cream

You won&#x27;t believe how easy it is to make this homemade chocolate ice cream! No ice cream maker needed! And the intense chocolate flavor will blow you away.

No-Churn Chocolate Ice Cream

semi-sweet chocolate, (chopped)

condensed milk

dark cocoa powder ((optional, unsweetened cocoa can be substituted))

salt

heavy whipping cream

Melt the chocolate (in the microwave or over a double-boiler).

Combine the melted chocolate, condensed milk, cocoa, vanilla, and salt in a medium bowl, whisking until smooth.

Whip the cream until it holds stiff peaks.

Fold the chocolate mixture into the whipped cream, transfer the mixture to a freezer-safe container, and freeze until hard (about 2 hours.)

Two kinds of chocolate and real cream make this the best and easiest chocolate ice cream you can make at home.

Homemade Chocolate Ice Cream

heavy cream

chocolate chips

In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.

Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.

Process according to your machine’s instructions. Serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.

I've tried this so many times and it always comes out like a block of ice.  I'm using a Magimix ice cream maker but it just doesn't fluff up enough.  Still ever so delicious though!

I just finished churning this recipe and can already tell that it's super delicious. It's the perfect level of super chocolatey. It was very easy to make. I'm looking forward to eating the fully frozen end result tomorrow!

Top 4 homemade chocolate ice cream recipes from across the web

The most viewed homemade chocolate ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chocolate Fudge Brownie Ice Cream

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Top 4 homemade chocolate ice cream recipes from across the web

The most viewed homemade chocolate ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Fudge Brownie Ice Cream

Best Homemade Chocolate Ice Cream R...

No-Churn Chocolate Ice Cream

Homemade Chocolate Ice Cream

The most viewed homemade chocolate ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine