Dark Brownie Fudge Ice Cream

Dark Brownie Fudge Ice Cream

A fresh recipe gone delicious on a torrid summer afternoon.

Active Time
10 mins
Total Time
270 mins
Yield
10 servings

How to Make It

1. Step
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.
2. Step
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.
3. Step
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.

Ingredients

  • 1 cup heavy whipping cream
  • ¾ cup whole milk
  • ¼ teaspoon ground espresso beans
  • ? cup semi-sweet chocolate chips
  • 1 cup packed dark brown sugar
  • 2 tablespoons Dutch dark cocoa powder
  • ¼ cup unsalted butter
  • 1 tablespoon vanilla extract

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