This Easy Brownie Batter Ice Cream is a sweet treat that combines creamy ice cream with rich brownie batter. It’s perfect for chocolate lovers who want a fun dessert!
Who can resist a scoop filled with fudgy brownie goodness? I love sneaking some before it even hits the bowl! 😋 Just mix, freeze, and enjoy the ultimate chocolate delight!
Key Ingredients & Substitutions
Heavy Cream: This ingredient gives your ice cream its rich and creamy texture. You can substitute half-and-half for a lighter option, but the ice cream may be less creamy. For a dairy-free version, try full-fat coconut milk.
Whole Milk: Whole milk balances the richness of the heavy cream. If you want to lower fat, you can use 2% milk, but you may lose some creaminess. Almond or oat milk works great too for a dairy-free option.
Granulated Sugar: Regular sugar is perfect here. For alternatives, you can try brown sugar for a deeper flavor or a sugar substitute like stevia, but keep in mind it may affect the sweetness and texture.
Brownie Batter: Use brownie mix for convenience. If raw egg isn’t an option, look for eggless brownie batter recipes. Alternatively, brown sugar cookie dough can give a fun twist!
Brownie Chunks: I love using homemade brownies, but store-bought ones work too! Gluten-free brownie recipes are available if needed. Just make sure they’re crumbled small enough to mix in well.
How Do I Get the Best Texture for My Ice Cream?
Churning ice cream properly is key to achieving a creamy texture. Here’s how to do it right:
- Pre-chill your ice cream maker’s bowl for several hours before churning; this helps freeze the base faster.
- Don’t overfill the ice cream maker. Leave space for it to expand as it churns. Aim for about 2/3 full.
- Churn until it’s thick and resembles soft serve; this helps whip air into the mix, creating a lighter texture.
Once churned, transfer immediately to your container. The faster you freeze it, the smoother the texture will be!
Easy Brownie Batter Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup brownie batter (unbaked — use brownie mix or homemade batter safe for eating raw; omit any leavening agents if using mix)
- 1 cup brownie chunks (from baked brownies, roughly chopped or crumbled)
How Much Time Will You Need?
This delightful ice cream takes about 15 minutes to prepare and about 20–30 minutes to churn in an ice cream maker. After that, you’ll need to freeze it for at least 4 hours to get that perfect firm texture. In total, budget around 4 hours and 45 minutes!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. You want to mix until the sugar has completely dissolved, which should take just a few minutes.
2. Incorporate the Brownie Batter:
Next, gently stir in the raw brownie batter using a spatula. Be careful not to overmix; you want some delightful swirls of brownie batter in your ice cream base for flavor and texture!
3. Churn the Mixture:
Pour your mix into the ice cream maker. Churn according to the manufacturer’s instructions until it thickens and reaches a soft-serve consistency—this usually takes about 20-30 minutes.
4. Add Brownie Chunks:
Once churned, fold in the brownie chunks carefully. This adds some yummy texture to your ice cream! Make sure they are evenly distributed throughout the mixture.
5. Freeze it Up:
Transfer the ice cream to a freezer-safe container. For an extra touch, sprinkle some brownie crumbles on top for more brownie goodness. Seal it up and place it in the freezer!
6. Wait to Enjoy:
Freeze the mixture for at least 4 hours, or until it’s firm. Patience, my friend, it’ll be worth it!
7. Serve and Indulge:
Once firm, scoop the ice cream into bowls, and if you’d like, top with more brownie bits for that extra touch of decadence. Enjoy your creamy, chocolatey, brownie-packed creation!
Dig in and relish each spoonful of this heavenly dessert that makes every day a little sweeter! 🍦💖
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Brownies Instead of Making My Own?
Absolutely! Store-bought brownies work great for this recipe. Just be sure to chop them into small, bite-sized chunks so they mix well into the ice cream.
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes, you can! Pour the mixture into a shallow dish and freeze it. Stir every 30-60 minutes with a fork for about 3-4 hours until it reaches a creamy consistency. This helps break up the ice crystals that can form without churning.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep well for about 2-4 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Can I Use a Different Flavor of Brownie Batter?
Of course! Feel free to use a flavored brownie mix, like peanut butter or chocolate mint, for a fun twist. Just ensure it’s a safe-to-eat raw batter for the best results!
