A few weeks ago I pinned a yummilicious ice cream recipe that inspired today’s brownie batter ice cream. A die-hard Coldstone Creamery fan, cake batter ice cream has my heart, so when I contemplated using brownie mix to flavor homemade ice cream, I’m pretty sure the hallelujah chorus sounded!
Did I mention that this ice cream boasts an entire package of brownie mix?
I’ve seen a few other brownie batter ice cream recipes floating around the web, but none seemed to have the oomph of rich, chocolatey brownie flavor I was craving. Admittedly, I started the homemade ice cream experiment using only half the brownie mix (this one’s my fave!), but when I tasted it, the flavor resembled a chocolate malt, not brownie batter, and let’s face it, what would you do with half a package of brownie mix anyway? Logic then forced me to dump in the rest of the package and call it a day. Best. choice.ever.
Something about the addition of brownie mix to this no-cook ice cream base made it harden up perfectly in the freezer. I’ve had quite a few ice cream “fails” in the past with ice creams made without the addition of egg yolks that have solidified beyond scoopability straight from the freezer. I suppose that’s a great way to keep me from sneaking heaping spoonfuls between meals, but I like a firm-yet-scoopable consistency, and this ice cream is spot on.
If you love brownie batter, this ice cream is a must!
- 1 c. cream
- 2 c. milk
- 1 pkg. (10.25 oz) fudge brownie mix
- 3 T. baking cocoa
- ¼ c. brown sugar
- pinch salt
- Combine all ingredients in a large bowl and whisk together (or use a mixer) until well blended, approximately 2 minutes. Refrigerate overnight and then freeze according to your ice cream freezer's manual. Pour into an airtight container and freeze until solid.
Try some more of the absolute best chocolate indulgences:
- Chocolate Truffle Cake
- Skinny Avocado Brownies
- Truly, Madly, Deeply Chocolate Ice Cream
- 5 Star Cocoa Brownies
- Mint Chocolate Brownie Cheesecake