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There’s something magical about the combination of rich, fudgy brownie batter and creamy, smooth ice cream.
Brownie Batter Ice Cream is the ultimate treat for chocolate lovers, bringing together the best of both worlds—decadent brownie flavor swirled into a luscious, homemade ice cream base.
Unlike store-bought versions, this homemade recipe allows you to control the ingredients and customize the texture to your liking.
Whether you prefer chewy brownie chunks, a velvety batter swirl, or both, this ice cream is guaranteed to satisfy your sweet cravings.
Plus, it’s easier to make than you might think!
Why You’ll Love This Recipe
This Brownie Batter Ice Cream is not just another chocolate ice cream—it’s a rich, indulgent experience. Here’s why you’ll love making it at home:
- Deep, chocolatey flavor – A combination of cocoa powder, brownie batter, and optional brownie pieces creates an intense, fudgy taste.
- Creamy, smooth texture – Whether you use an ice cream maker or go for a no-churn method, the result is a perfectly silky scoop.
- Customizable to your preference – Add extra mix-ins like chocolate chips, nuts, or caramel for a unique twist.
- Easy to make at home – With simple ingredients and a straightforward process, anyone can enjoy homemade ice cream without special skills.
Ingredients for Brownie Batter Ice Cream
To create the perfect balance of creamy ice cream and rich brownie batter, you’ll need a few key ingredients.
For the Ice Cream Base
- Heavy cream – Provides richness and a smooth texture.
- Whole milk – Helps balance the consistency of the ice cream.
- Sugar – Sweetens the base and enhances the chocolate flavor.
- Cocoa powder – Adds deep chocolate flavor. Use high-quality cocoa for the best taste.
- Vanilla extract – Brings out the flavors and enhances the overall taste.
For the Brownie Batter Swirl
- Unsalted butter – Adds richness and helps create a smooth texture.
- Brown sugar – Brings a slight caramel-like sweetness.
- Unsweetened cocoa powder – Deepens the chocolate flavor.
- All-purpose flour – Must be heat-treated to make it safe to eat.
- Milk – Thins out the batter to make it swirlable.
- Vanilla extract – Adds depth to the batter’s flavor.
- Chocolate chips (optional) – For extra bursts of chocolate in the batter.
For the Brownie Chunks (Optional)
- Pre-baked brownies – Homemade or store-bought, cut into small pieces for mix-ins.
Step-by-Step Instructions
1. Prepare the Brownie Batter Swirl
Since this recipe includes edible brownie batter, it’s essential to heat-treat the flour to make it safe.
- Heat-treat the flour – Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely.
- Melt the butter – In a small saucepan or microwave, melt the butter until smooth.
- Mix in the sugar and cocoa powder – Stir until combined.
- Incorporate the flour – Gradually add the heat-treated flour and mix well.
- Add the milk and vanilla – Stir until you get a thick but smooth brownie batter consistency. If desired, fold in chocolate chips.
- Chill the batter – Place in the refrigerator while preparing the ice cream base.
2. Make the Ice Cream Base
- Whisk together ingredients – In a large bowl, whisk the heavy cream, milk, sugar, cocoa powder, and vanilla extract until well combined.
- Churn the ice cream – Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
- No-churn method: Instead of an ice cream maker, whip the heavy cream until stiff peaks form, then fold in sweetened condensed milk and cocoa powder.
3. Assemble the Ice Cream
- Layer the ice cream and brownie batter – In a freezer-safe container, add a layer of ice cream, then drizzle brownie batter over it. Repeat until all ingredients are used.
- Swirl gently – Use a knife or skewer to create a marbled effect.
- Add brownie chunks – If using, fold in pieces of pre-baked brownies for extra texture.
- Freeze – Cover the container and freeze for at least 4 hours, or until firm.
Tips for the Best Brownie Batter Ice Cream
- Use high-quality cocoa powder – The chocolate flavor is the star of this recipe, so opt for the best cocoa you can find.
- Chill all ingredients before churning – This helps achieve a smoother, creamier ice cream texture.
- Avoid overmixing the batter swirl – Gently fold it in for a beautiful marbled effect instead of fully blending it with the ice cream.
- Soften before scooping – Let the ice cream sit at room temperature for a few minutes to make scooping easier.
- Experiment with mix-ins – Try adding crushed cookies, caramel drizzle, or even peanut butter swirls for extra flavor.
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Serving Suggestions
Brownie Batter Ice Cream is delicious on its own, but there are plenty of ways to elevate your dessert experience.
Here are some creative and indulgent serving ideas:
Classic and Simple
- Scoop into a bowl or cone and enjoy as is.
- Drizzle with hot fudge or caramel sauce for an extra layer of richness.
- Sprinkle with chocolate chips or cocoa nibs for added texture.
Over-the-Top Indulgence
- Brownie Sundae: Serve over warm brownies with whipped cream and chocolate sauce.
- Ice Cream Sandwiches: Scoop ice cream between two soft brownies or cookies.
- Milkshake: Blend with a splash of milk for a thick, creamy brownie batter milkshake.
- Affogato: Pour hot espresso over a scoop of ice cream for a rich and creamy contrast.
Fun Add-Ons
- Crushed Oreos, chopped nuts, or sprinkles can add crunch and visual appeal.
- Pair with fresh berries or banana slices for a balance of flavors.
Storage Tips
To keep your Brownie Batter Ice Cream fresh and creamy, follow these storage guidelines:
Proper Storage
- Use an airtight container – This prevents ice crystals from forming and helps maintain the ice cream’s smooth texture.
- Press plastic wrap directly onto the surface – This minimizes air exposure, keeping the ice cream fresher for longer.
- Store in the coldest part of the freezer – Avoid placing the container near the door, as temperature fluctuations can affect texture.
Shelf Life
- Best enjoyed within two weeks – While homemade ice cream can last up to a month, the texture and flavor are best within the first couple of weeks.
- Allow to soften before serving – Let the ice cream sit at room temperature for 5-10 minutes to make scooping easier.
Final Thoughts
Brownie Batter Ice Cream is the perfect treat for chocolate lovers who crave a rich, fudgy, and creamy dessert.
The combination of smooth chocolate ice cream, swirls of edible brownie batter, and chunks of brownie pieces creates an indulgent experience in every bite.
Making it at home allows you to customize the texture, sweetness, and mix-ins, ensuring it’s exactly how you like it.
Whether you enjoy it in a cone, as a sundae, or blended into a milkshake, this ice cream is sure to satisfy your cravings.
Give this recipe a try and let us know how it turned out!
Share your thoughts in the comments, and don’t forget to experiment with different toppings and mix-ins to make it your own.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! If you don’t have an ice cream maker, use the no-churn method.
Whip 2 cups of heavy cream until stiff peaks form, then fold in 1 can of sweetened condensed milk, cocoa powder, and vanilla extract. Freeze until firm.
2. Is it safe to eat raw brownie batter in this ice cream?
Absolutely! The flour in the brownie batter is heat-treated to eliminate any bacteria, making it safe to eat raw.
If using store-bought brownie mix, ensure it is safe for no-bake consumption.
3. Can I use store-bought brownies instead of homemade ones?
Yes, store-bought brownies work perfectly fine! Just chop them into small pieces before mixing them into the ice cream.
4. How can I make this ice cream extra fudgy?
For an extra fudgy experience, add a swirl of hot fudge sauce before freezing.
You can also mix in chocolate chips or chunks for more chocolatey bites.
5. Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour in the brownie batter with heat-treated gluten-free flour or almond flour.
Make sure any brownies you use are also gluten-free.
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Brownie Batter Ice Cream
Equipment
- 1 Medium saucepan (for melting butter and making brownie batter)
- 1 Baking sheet (for heat-treating flour)
- 1 Large mixing bowl (for preparing the ice cream base)
- 1 Whisk (for mixing ingredients)
- 1 Ice cream maker (optional, for churning)
- 1 Spatula (for folding ingredients)
- 1 Freezer-safe Container (for storing ice cream)
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Brownie Batter Swirl:
- ¼ cup unsalted butter melted
- ¼ cup brown sugar
- 3 tablespoons unsweetened cocoa powder
- ½ cup all-purpose flour heat-treated
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips optional
For the Brownie Chunks (Optional):
- 1 cup pre-baked brownies cut into small chunks
Instructions
Heat-Treat the Flour
- Preheat your oven to 350°F (175°C).
- Spread the flour on a baking sheet and bake for 5 minutes to eliminate bacteria. Let it cool completely.
Make the Brownie Batter Swirl
- In a medium bowl, mix melted butter, brown sugar, and cocoa powder until smooth.
- Stir in the heat-treated flour, then add milk and vanilla extract. Mix until a thick, smooth brownie batter forms.
- If using, fold in chocolate chips. Cover and refrigerate while making the ice cream.
Prepare the Ice Cream Base
- In a large mixing bowl, whisk together heavy cream, whole milk, sugar, cocoa powder, and vanilla extract until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- No-Churn Method: Instead of churning, whip the heavy cream to stiff peaks, then fold in the cocoa mixture.
Assemble the Ice Cream
- In a freezer-safe container, spread a layer of ice cream.
- Dollop spoonfuls of brownie batter on top and gently swirl with a knife.
- Add brownie chunks (if using) and repeat the layers until all ingredients are used.
- Cover and freeze for 4–6 hours or until firm.
Serve and Enjoy
- Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in bowls or cones with extra brownie pieces or a drizzle of chocolate sauce.
Notes
- For a deeper chocolate flavor: Use Dutch-processed cocoa powder.
- To make it gluten-free: Replace all-purpose flour with heat-treated gluten-free flour.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks.
- More mix-ins: Try peanut butter swirls, caramel sauce, or chopped nuts for variety.
