Chocolate Gooey Brownie Ice Cream

30 mins
Serves 6
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Directions

  1. 1Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
  2. 2Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
  3. 3Prepare the base: Combine the milk, sugar, corn syrup, dry milk and xanthan gum in a medium pot and stir to combine. Set the pot over medium heat and cook, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
  4. 4Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. For best flavor, chill for about 12 hours.
  5. 5Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. For best flavor, chill for about 12 hours.
  6. 6Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until chilled. For best flavor, chill for about 12 hours.
  7. 7As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper and coat with nonstick spray.
  8. 8As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper and coat with nonstick spray.
  9. 9As ice cream chills, prepare the brownies: Heat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper and coat with nonstick spray.
  10. 10Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
  11. 11Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
  12. 12Once ice cream base is chilled, mix in the flavoring: Combine the sugar and 1/4 cup water in a small saucepan, set it over medium heat and bring to a boil. Remove from the heat and whisk in the cocoa powder until it is smooth and glossy. Let cool to room temperature.
  13. 13Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
  14. 14Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
  15. 15Pour the chocolate syrup into the chilled ice cream base and whisk to combine. You may want to refrigerate this mixture until cold if your base was not chilled ahead of time, or if using a pre-frozen bowl machine.
  16. 16Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
  17. 17Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
  18. 18Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
  19. 19When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours.
  20. 20When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours.
  21. 21When churned, layer the ice cream and brownies in a freezer-friendly container. Cover with parchment paper and freeze until firm, about 6 hours.

Ingredients

  • 1.33 cups whole milk
  • 1.33 cups whole milk
  • 1.33 cups whole milk
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons light corn syrup
  • 2 tablespoons light corn syrup
  • 2 tablespoons dry milk powder
  • 2 tablespoons dry milk powder
  • 2 tablespoons dry milk powder
  • 0.25 teaspoon xanthan gum
  • 0.25 teaspoon xanthan gum
  • 0.25 teaspoon xanthan gum
  • 1.33 cups heavy cream
  • 1.33 cups heavy cream
  • 1.33 cups heavy cream
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 0.75 cup chocolate chips
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup unsweetened cocoa powder
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 cup Marshmallow Fluff
  • 1 cup Marshmallow Fluff
  • 1 cup Marshmallow Fluff
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup unsweetened cocoa powder
  • 0.25 cup unsweetened cocoa powder

Equipment

ice cream makermedium potwhiskairtight container9x9 inch baking dishparchment paperdouble boilerstand mixerelectric hand mixersmall saucepanmedium heatproof bowlfreezer-friendly container