Fudge Brownie Ice Cream Recipes

DARK BROWNIE FUDGE ICE CREAM

Steps:

• Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
• Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
• Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

BROWNIE CHUNK ICE CREAM

Steps:

• In a large saucepan, heat cream to 175°; stir in 1/2 cup sugar until dissolved. In a bowl, combine cocoa and remaining sugar; whisk in egg yolks until smooth. Whisk in a small amount of hot cream mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in chocolate until melted. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently. , Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Prepare and bake brownies according to package directions. Cool on a wire rack; cut into 1/2-in. cubes., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. Stir in half of the brownie cubes. Refrigerate remaining custard until ready to freeze. Add remaining brownies. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

TURTLE BROWNIE ICE CREAM DESSERT

Steps:

• Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in 1/2 cup pecans; spread in pan.
• Bake 15 to 17 minutes or until center is set. DO NOT OVERBAKE. Cool completely on wire rack, about 45 minutes.
• Spoon ice cream evenly over brownies; smooth with back of spoon or rubber spatula. Freeze uncovered until firm, about 3 hours.
• To serve, drizzle hot fudge topping over dessert with fork using quick strokes. Sprinkle with 1/2 cup pecans. Let stand at room temperature about 5 minutes before cutting. Serve topped with whipped topping.

SUPER FUDGE BROWNIE ICE CREAM SANDWICHES

Steps:

• Position a rack in the middle of the oven.
• Preheat oven to 350°F.
• Line two baking sheets with parchment paper.
• Put chocolate chips, butter and dissolved coffee in a heatproof container or top of double boiler, over barely simmering water. Stir mixture till chocolate chips and butter are melted and smooth. Set aside to cool.
• In a large bowl using an electric mixer on medium speed, beat the eggs, sugar, salt and vanilla until thickened and light yellow in color, 2-3 minutes. Be sure to scrape down the sides of bowl if needed during mixing.
• Turn mixer speed to low and add flour mixture just until it is incorporated. Set the batter aside for about 15 minutes to thicken slightly.
• Using a measuring cup with 1/4 cup capacity, scoop up portions of batter and drop onto prepared baking sheets.
• Spacing the cookies 3" apart -- be sure to get all the batter out of the bowl to make the cookies.
• Bake the cookies one sheet at a time until a toothpick inserted near the center comes out with moist crumbs, not wet batter clinging to it, about 13 minutes. Then use a wide metal spatula to loose the cookies from the parchment paper to transfer them to wire racks to cool completely.
• Wrap the cookies individually to plastic wrap and freeze them for at least 3 hours or overnight.
• Remove the cookies from the freezer and turn half of them bottom side up.
• I usually sit my ice cream in the refrigerator for about 15-20 minutes in the refrigerator and then use about 1/3 cup. Smooth the edges of the ice cream and then top with another cookie, flat side down.pressing gently into the ice cream.
• Wrap the ice cream sandwiches tightly in plastic wrap and freeze it.
• Continue filling and freezing remaining cookies. You will probably have some ice cream left over.
• Freeze the ice cream sandwiches for at least 2 hours or up to one week.
• If you are storing them longer than one week, seal the wrapped sandwiches in a clean container.serve frozen.