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Superfudge Brownie Ice Cream

May 26, 2008


dark chocolate espresso brownie, originally uploaded by Lara Ferroni.


Historically speaking, ice cream making is complicated. There are great big specialty machines that make ice cream, but they’re expensive. There are those old-fashioned churny-looking deals, but I (J.) don’t really know how they work once you get to the adding salt to the ice stage. I’ve also seen Paula Dean use news paper at some point in the process, but I she lost me long before that.

N. and I have this cool (no pun intended) attachment for our Kitchenaid that makes ice cream, easily.
You don’t really need one to make ice cream, and I’ve never made ice cream the old fashioned way, and I like it this way.

We also got this Ben and Jerry’s ice cream (and other good stuff) making book. Basically, it has recipes for a bunch of ice cream bases, and then you build on them by adding a bunch of other tasty treats.

This is the recipe for Ben and Jerry’s Sweet Cream base. It’s pretty standard (from what I understand), and its also pretty easy.

Sweet Cream Base:

2 Large Eggs
3/4 Cup of Sugar
2 Cups of Heavy Cream
1 Cup of Milk

Whisk the egg until its light and fluffy. Slowly whisk in the sugar, and then whisk until fluffy again; about a minute. Then, pour in the cream and milk until its all combined.


4 Ounces, unsweetened chocolate
1/2 Cup Butter
4 Large Eggs
1/2 Teaspoon Salt
2 Cups Sugar
1 Teaspoon Vanilla
1 Cup All-purpose flour

Double-boiler the chocolate with the 1/2 cup butter until smooth, then let it cool.
Beat the eggs and salt until fluffy. Gradually beat in the sugar and vanilla, then fold in the cooled (but not solid) chocolate mixture.
Very, very gently, add the flour to the other mixture until combined.
Pour into a baking pan, the dimensions of which depend upon the consistency you wish to have as a final product. Bake at 350 degrees for 25-30 mins. When they’ve cooled, chop them into chunks. Try not to eat too many:)

Depending upon the type of ice cream maker you’re using, add the sweet cream gradually to the mixer while its churning. Don’t allow the churn to stop or it will stick to the sides, and then you’ll end up with a giant ice cream pop. When the base is very nearly done, take your brownie chunks and add them a little at a time to the ice cream.

You’ll probably have to let the “finished” product sit in the freezer for a few hours until it’s completely set up as a hand-dipped type ice cream. If you want it a little softer, take it out when it’s still a little soupy.

It’s really, really tasty, so give it a shot and let us know what you think.

2 Comments leave one →
  1. May 27, 2008 12:54 pm

    Yummy! I’ll save this recipe for Saturday (we have an goodies on Saturday only policy for the kid, and we adults try to stick to it too) – our icecream maker need some exercise!

  2. May 27, 2008 2:40 pm

    That sounds delicious!

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