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Chocolate Brownie Batter Ice Cream

This ice cream is made in three steps. First, make the Brownie batter. Second, make the chocolate ice cream. Third, after the chocolate ice cream is done freezing, put layers of ice cream alternating with layers of brownie batter in a container and gently swirl.
Print Recipe
Servings: 6 cups
Ingredients Instructions

Ingredients
  

Brownie Batter
  • 1 batch Brownie Mix
Chocolate Flavor
  • ½ cup + 1 tsp King Arthur Bensdorp Dutch Process Cocoa OR Hershey’s Special Dark Cocoa (=51 g)
  • 2 Tbsp Sugar (=30 g)
  • 2 tsp Vanilla (=8.7 g)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/4 cup Sugar (=154 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Brownie Batter
  1. Make a batch of your favorite brownie batter. We used Duncan Hines Dark Chocolate Fudge Brownie Mix.
  2. The box calls for 1 large egg, 1/3 cup water and ½ cup vegetable oil. Do not use the egg as there is no way to pasteurize it. Instead, use ¼ cup Greek Yogurt. Replace the 1/3 cup water with 1/3 cup whole milk. Use the ½ cup vegetable oil.
  3. Mix all ingredients well to eliminate graininess of the mix. Do not cook. Set aside.
Chocolate Flavor
  1. Measure Chocolate Flavor ingredients
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream into blender. Add chocolate flavor ingredients. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
Combine
  1. After the chocolate ice cream is done freezing, put layers of ice cream alternating with layers of Brownie Batter in a container and gently swirl.