Rich and decadent Chocolate Fudge Brownie Ice Cream is easy to make and even easier to eat. A scoop shop quality sweet treat made easy at home in an ice cream machine. The gourmet chocolate ice cream has pieces of homemade brownies stirred in for the most over-the-top bite!
⭐️⭐️⭐️⭐️⭐️ Reader D_C Raved: “Had old brownies left and recycled them into this recipe. Delicious and super easy. Simple ingredients, real cream, cocoa, sugar, milk, and real brownies. Very real tasting. Lol no fluff and no extra stuff. Thank you for sharing.”
Originally published in 2021, updated in 2023 and 2026 with new tips and improved instructions for a better reader experience.
You Can Make This Ice Cream — Yes, Really, YOU Can
We’ve all bought the expensive pint of Ben & Jerry’s Chocolate Fudge Brownie Ice Cream and I am here to tell you, that you (yes, YOU!) can make a half-gallon of this ice cream for less than you’d buy a pint of Ben & Jerry’s! Believe it or not, my family has told me that my recipe is creamier, more delicious, more chocolatey and certainly has a whole lot more fudge brownie bites, woohoo!
If you’ve never made ice cream at home, you’re in for the ultimate treat! You can have the ice cream base mixed in only 5 minutes before a handy ice cream machine does most of the work for you. No cooking, no egg yolks, just pure deliciousness. I often prefer this chocolate brownie ice cream made from scratch since I can also add more chocolate and other mix-ins if I’m in the mood to create a new flavor. Browse all of my ice cream recipes!
Here’s why you’re going to love this recipe:
- No weird ingredients — just real cocoa, cream, milk, sugar and actual brownies. What you see is what you get. Plus it features my popular base which is simply an Old Fashioned Chocolate Ice Cream!
- 5 minutes of hands-on work — seriously, mix the base and your ice cream machine takes it from there.
- Make it ahead, stress-free — bake the brownies a day early and the ice cream base in advance too, so it all comes together without the chaos.
- Feeds a crowd — you’ll get a full half gallon, plenty to keep your family happy all week or serve as a showstopper dessert at your next gathering.
- Endlessly customizable — swap the brownies for Oreos, swirl in hot fudge, or go full mocha almond fudge. It’s your kitchen!
Reader Michaela Said: “Now THIS is MY KIND of ICE CREAM!! Oh my word!! This is perfection in a bowl!” ⭐️⭐️⭐️⭐️⭐️
Kathleen’s Tip: If you have an ice cream maker that requires a frozen bowl, don’t forget to pop it into the freezer at least 24 hours in advance!
Ingredients
- Chocolate Ice Cream | Recipe and ingredients for homemade Chocolate Ice Cream (don’t worry all the details are below), you’ll need heavy cream, whole milk, granulated sugar (you could try brown sugar too, but make sure you let it sit to dissolve), vanilla extract and good cocoa powder. No eggs here!
- Brownies | Whip up a batch of brownies, try this fudgy homemade brownie recipe, or purchase and make up a pan of your favorite box mix <= (my fave) or even purchase a pan of soft brownies! You can certainly use a brownie that has chocolate chips in the batter too! Because = more chocolate! Use a gluten-free brownie mix if keeping GF! Remove them from the oven when they are a little underbaked, they will continue baking as they cool and stay nice and fudgy! Make sure they are cool before adding to the ice cream.
- Freezer pan | I use either a loaf pan or a large airtight container, rectangular. I love this glass container with a lid. It should hold 2 quarts or half-gallon = 8 cups. For easier scooping line the pan with parchment paper, then you can actually lift it out and cut slices of ice cream if you want! FYI, air is not your friend with ice cream!
Get the full recipe in the recipe card below.
How to Make Chocolate Fudge Brownie Ice Cream
Step 1 | Make Fudge Brownies
Whether you make brownies from the box, homemade (recipe linked above), or purchase already prepared, you will want to have enough time to cool these before adding to the ice cream. Make a day ahead, or let them cool at least 20 minutes on the counter, then pop in the freezer for 20 minutes. This is a great use for what our family calls “brownie guts,” the scraps from when I cut brownies into bite-sized pieces like these espresso brownie bites.
Step 2 | Assemble the Chocolate Ice Cream Base
Grab a large bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla until cocoa powder and sugar are dissolved and combined, for about 2 minutes.
Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen. Place in the refrigerator for 30 minutes or longer, prior to placing it in the ice cream freezer. This helps the flavors to marry!
By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture, and allow the cocoa powder to get to know the milk and the cream.
Before pouring the ice cream base into the ice cream freezer, stir or whisk again one last time — 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 3 | Add the Mix-ins and Chill
Pinch off little pieces of brownies, or cut into little squares, then toss the crumbled brownies into your ice cream freezer container.
Add ⅓ the ice cream and give a gentle stir.
Repeat until all of the ice cream is used, you probably won’t use all of the brownies, about 1 cup or so, but you can figure out a way to use these brownies I am assuming!
Smooth, place a piece of plastic wrap or parchment paper against the batter and freeze for 4-6 hours until firm; it will still be soft. If a firm ice cream is desired, then freeze overnight.
Expert Tips
- Bake the brownies ahead of time. This will allow them time to cool completely so your ice cream won’t melt when they are stirred in. Use your favorite brownie recipe or boxed brownies for this.
- Freeze your ice cream drum: You will end up a soupy mess if you don’t properly freeze your freezer bowl at least 24 hours! I’m loving my Cuisinart ice cream machines, but also loving this KitchenAid attachment.
- Chill the chocolate ice cream base for at least 30 minutes prior to adding it to the ice cream maker. This allows all of the ingredients to be fully chilled before being frozen making for a creamier and smoother ice cream.
- Make the chocolate ice cream base in advance. You can make the batter for the chocolate fudge brownie ice cream ahead of time too, keep it in the fridge and the flavors will marry and be ready for churning. Whisk it well before putting in the ice cream machine.
- Under-bake the brownies. Since you are freezing the brownies in the ice cream, a softer brownie bite is desired, so it’s best to slightly under-bake the brownies.
- Make 24 hours in advance. If you want a really frozen for scooping onto ice cream cones, you want to make the ice cream 24 hours before you need it, this will allow it time to get nice and firm.
Variations and Mix-ins
- Fudge ripple brownie ice cream | Swirl ribbons of hot fudge sauce (cooled) into the ice cream while layering the brownies. You might want to use a butter knife and gently swirl the ice cream.
- Cookies & Cream | Mix In Crushed Oreo (regular, Gluten-Free or Golden) in place of the brownies for a delicious cookies and cream chocolate ice cream. For vanilla-based cookies & cream ice cream, check out the post.
- Chocolate Moose Tracks | Stir in mini or chopped up peanut butter cups, a ribbon of fudge sauce and you have fabulous copycat.
- Mocha Almond Fudge | Oh yeah! Stir in 2 tablespoons of espresso powder into the chocolate ice cream batter, then once frozen, swirl in hot fudge (cooled) and ½ cup of chopped dry roasted almonds.
- Chocolate Chip Brownie Fudge Ice Cream: That’s a mouthful and so would adding ½ cup of mini chocolate chips to the batter!
- Low-Carb Chocolate Brownie Ice Cream: Ice works using a good cup-for-cup sugar replacement like this granulated Monk Fruit, replace the milk with almond milk and make up a batch of Keto brownies; definitely lower-carb than regular!
- Less Ice Crystals: Add 1 ½ tablespoons of plain vodka to your batter, this trick works!
Storage
Store any leftover chocolate brownie ice cream covered in the freezer for up to 2 months. I like to let mine sit out at room temperature for 5 to 10 minutes before serving for easy scooping.
Making this treat in advance is easy. Make it 1 to 2 days before a party, and you’ll be ready to serve come dessert time.
Common Questions
Yes, make or purchase a gluten-free box brownie mix and then follow the rest of the instructions. The chocolate ice cream is already gluten-free.
I encourage you to make your own ice cream; you CAN do this! It is so easy and tastes so much better, we are about making it yours, so yes, buy a half-gallon of your favorite chocolate ice cream and allow it to sit on the counter for 10-15 minutes to soften, then proceed as directed.
Ben & Jerry’s makes this flavor, but with my recipe you can make it at home easily!
Technically yes! Swap the heavy cream for a plant-based heavy cream or coconut milk (canned) and the whole milk for almond or other non-dairy milk – however; it will not be as creamy using non-dairy, but if that’s all you can do! Do it!
Scoop into bowls, add a little magic shell on top, and top with sprinkles for a super festive ice cream. If you lined your pan with parchment, lift it out and with a sharp knife, slice pieces for serving. And of course, scoop it onto your favorite cones – sugar, waffle or wafer.
More Decadent Ice Cream Recipes
- Old Fashioned Vanilla Ice Cream
- Patriotic No-Churn Ice Cream
- Moose Tracks Ice cream
- Rose Pistachio No-Churn Ice Cream
More of our reader favorite ice cream recipes
Don’t forget to make your own delicious ice cream toppings and sauces! I hope you loved this ultimate chocolate fudge brownie ice cream!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Ingredients
Chocolate Ice Cream
- 1 ½ cups whole milk I use organic
- ½ cup unsweetened cocoa powder the good stuff
- 1 cup granulated sugar I use all natural organic cane sugar
- 2 cups heavy cream I use organic
- 1 ½ teaspoons vanilla extract
Optional
- 1 1 /2 tablespoons vodka unflavored, helps prevent ice crystals
Fudge Brownies
- 1 – 1 ½ cups brownies Make your own (see link), use a box or buy storebought.
Instructions
- First things first, make sure your ice cream maker freezer drum is completely frozen, I recommend 24 hours in the freezer before using it!
- Make brownies and allow to cool completely before adding to frozen ice cream, meanwhile make the chocolate ice cream batter.
- Grab a large 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.1 ½ cups whole milk, ½ cup unsweetened cocoa powder, 1 cup granulated sugar, 1 ½ teaspoons vanilla extract
- Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen. If adding, whisk in vodka now.2 cups heavy cream, 1 1 /2 tablespoons vodka
- Refrigerate ice cream base for 30 minutes (or longer, covered) 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 improves the texture AND allows the cocoa powder to get to know the milk and the cream. Trust me here!
- Before pouring your ice cream base into the ice cream freezer, stir or whisk it again one last time. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes.
- Tear or cut small bits of brownies and toss into the bottom of the container, smooth ⅓ of the ice cream over the top, then repeat two more times and smooth ice cream, place a piece of plastic wrap or parchment onto the ice cream to help prevent ice crystals.1 – 1 ½ cups brownies
- Freeze until desired serving texture. Overnight for firm scoopable texture, 4-6 hours for softer but still scoopable. Ice cream straight from the machine is a soft serve texture.
Notes
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!
You can use 2%, 1% milk, it won’t be as creamy, but will still set up! Make boxed mix brownies or substitute with storebought. Gluten Free: Make or purchase a box of good GF brownie mix and then follow the rest of the instructions. The chocolate ice cream is already gluten free. Refer back to the post above for mix-in and variations, including how to make dairy-free and low-carb.Nutrition
D_C
Had old brownies left and recycled them into this recipe. Delicious and super easy. Simple ingredients, real cream, cocoa, sugar, milk, and real brownies. Very real tasting. Lol no fluff and no extra stuff. Thank you for sharing.
The perfect use for recycled brownies (love that term!!)
Radha
Sinfully delicious! Rich and chocolatey…yummy!
So glad you loved it Radha!!
Ellen
This will surely be a hit with my teenagers. Me too!
Haha! Can’t help ourselves right!
Rebecca
I’m so excited to try this recipe. Great tips too!
Thanks Rebecca, hope you love it!
Inger@Art of Natural Living
Double chocolate’s okay with me! (So are a few leftover brownies 🙂 )
Haha, yes indeed!!
Jennifer Stewart
Rich, Fudgy and a chocolate lovers dream! Definitely calling my name!
It truly is Jennifer! Thank you!
Michaela Kenkel
Now THIS is MY KIND of ICE CREAM!! Oh my word!! This is perfection in a bowl!
Thank you Michaela, so glad you loved it!
Julie Menghini
I’m a chocolate a’holic and could eat ice cream every day. I had everything that I needed and put this together. We absolutely loved it. It’s so creamy and delicious. I may never buy ice cream again!
Bob
Y Y [Yikes and Yum]…lo cal, right???? ????????????????
Totally lo-cal…okay so maybe not! You would love it Bob!