This rich Chocolate Brownie Ice Cream blends a homemade chocolate custard base with chunks of fudgy brownie. It's a simple recipe that delivers the ultimate indulgent dessert and is a must-try for serious chocolate fans!

Scooping chocolate brownie ice cream out of a round stainless steel container with a chilled ice cream scoop.

This chocolate brownie ice cream uses three kinds of chocolate folded into a thick custard base: Dutch process cocoa powder, melted semi-sweet chocolate, and fudgy brownie pieces. It's ultra-rich, deeply chocolatey, and super easy to make!

Two images of the rustic maroon Ankarsrum assistent original mixer and ice cream maker attachment making ice cream on black background.

Just like my Dulce de Leche Ice Cream recipe, I'm using my Ankarsrum Ice Cream Maker Attachment with my Ankarsrum Assistent Original® Mixer, this time in their newest color, Rustic Maroon! Its sophisticated blend of red and brown gives a classic neutral some personality, with a matte finish. I'd suggest checking out the other color choices too!

For more recipes made with my Ankarsrum Assistent Mixer, check out my Lemon Cheesecake, Carrot Cake Cookies, and Easy Blender Chocolate Mousse!

Why You'll Love This Recipe

Rich, creamy chocolate ice cream with pieces of fudgy brownie mixed in, a great combo for the true chocolate lover!
It's a fun treat to make with friends and family, whether it's summer or any time of year.
It's made with my favorite mixer and ice cream maker attachment from Ankarsrum!
Only eight ingredients are needed for the chocolate custard base!
Once the ice cream base is made and chilled, it only takes 20-30 minutes to churn into a rich, delicious frozen custard!

What You'll Need

The ingredients below go into this decadent chocolate brownie ice cream. Bulleted items are the key ingredients that need a bit more explanation. Please note that the brownie ingredients are not listed.

Chocolate brownie ice cream ingredients labeled and placed in separate bowl and measuring cups on a white marbled background.

Dutch Process Cocoa Powder. Unsweetened cocoa powder works, but the flavor won't be as rich as Dutch process.
Semi-Sweet Chocolate. I recommend Ghirardelli's Premium Baking Semi-Sweet Chocolate. For a darker, more intense (much less sweet) option, Lindt's 78% Dark Chocolate also works. I suggest bar form for both, since I don't recommend chocolate chips.
Brownies. For this ice cream, use your favorite homemade brownie recipe (I suggest my Better Than Box Mix Brownies or my Fudgy Brownie Bites!), store-bought mixes, or brownies from your local bakery. If you bake your own, use an 8-inch square pan, since you only need about a third of them. Cut the rest into squares to enjoy on their own if you like.

Making the Recipe

Here is a short overview of how to make this homemade chocolate brownie ice cream. The complete printable recipe, in US customary or metric measurements, is in the recipe card below.

Quick Tip: For best results, freeze the ice cream attachment bowl for at least 20-24 hours.

Step 1. Make the brownies. As noted in the ingredients above, use your favorite homemade brownie recipe, a box mix, or brownies from a local grocery store. Let them cool to room temperature, then chill them in the fridge. Crumble about half of the brownies (if you're using an 8-inch square pan). You'll need roughly 1-2 cups of crumbled brownies.

Step 2. Whisk the egg yolks and 1/3 cup of the sugar together. Set it aside. Melt the semi-sweet chocolate in a small microwave-safe bowl now, since you'll need it in the next step.

Step 3. Make the chocolate cream mixture. In a medium saucepan over medium heat, combine the heavy cream, whole milk, the remaining sugar, Dutch process cocoa powder, salt, and vanilla extract (Image 1). Don't let it boil. Whisk in the melted chocolate until smooth, then take it off the heat (Image 2).

Tempering the chocolate cream mixture with the whisked egg yolks, then pouring it back into the remaining chocolate cream mixture to make the chocolate custard ice cream base.

Step 4. Temper the chocolate cream with the egg yolk and sugar mixture. Slowly pour about half of the chocolate cream into the bowl (not the whole amount), whisking the whole time (Image 3). Once combined, pour everything back into the saucepan and heat over medium-high until slightly thickened (Image 4).

Quick Tip: I like to use the same large heatproof bowl for whisking the egg yolk and sugar and for straining the chocolate custard base. Wash and dry it between these steps.

Step 5. Strain the chocolate custard, then cool it to room temperature. Use a fine-mesh strainer to catch any bits of curdled egg as you pour into the large heatproof bowl (Image 5). Once strained, set the bowl of custard base in a larger bowl of ice water to cool (it takes roughly 30-45 minutes) (Image 6). When it's cool, dry the bottom of the bowl, cover the custard, and refrigerate it for at least 4 hours or overnight.

Making chocolate ice custard cream in the rustic maroon Ankarsrum mixer and ice cream maker attachment.

Step 6. Churn the chocolate brownie ice cream. Set the Ankarsrum ice cream attachment to medium speed, then carefully pour the chilled chocolate custard base into the ice cream freezer bowl (Images 7 and 8). Churn on medium speed for 20-30 minutes until it thickens into a soft-serve chocolate custard.

Step 7. Mix in the crumbled brownies. Use any freezer-safe container. Scoop in some of the chocolate ice cream, then add half of the brownie pieces. Repeat once more, finishing with the remaining brownie pieces. Swirl them together, then freeze for 2-4 hours before serving.

Quick Tip: If you're using the Ankarsrum ice cream attachment, you can add the brownie pieces directly into the freezer bowl and then cover it with the included lid.

Scooping chocolate brownie ice cream out of the Ankarsrum ice cream maker attachment bowl with a chilled ice cream scoop on a dark background.

Frequently Asked Questions

What size is the Ankarsrum Assistent Original® ice cream maker freezer bowl?

It's a 1.5-quart freezer bowl with a maximum capacity of 750 grams (about 5 cups) of finished ice cream.

How long should I freeze the ice cream freezer bowl?

Before you start this recipe, freeze the ice cream bowl for 20-24 hours. If you can still hear the liquid gel sloshing inside the freezer bowl, it isn't ready yet!

How long will my chocolate brownie ice cream keep in the freezer?

It will keep in an airtight container for up to 2 weeks. If it's stored longer or not sealed properly, ice crystals may form or it may turn grainy.

Is there a substitute for whole milk?

The higher the fat content, the creamier and smoother your chocolate brownie ice cream will be, so I don't recommend swapping the whole milk for 2%, 1%, skim, or fat-free milk. Likewise, I don't recommend using non-dairy milk such as oat, almond, or soy in this ice cream recipe.

More Chocolate Recipes to Enjoy!

If you tried this Chocolate Brownie Ice Cream Recipe or any other recipe on my website, please leave a star rating and let me know what you thought in the comments below. Thanks for stopping by!