Vanilla Fudge Brownie Ice Cream

By on May 13, 2013

Vanilla Fudge Brownie Ice Cream

Vanilla ice cream is a traditional accompaniment to a plate of brownies. This is another tasty way to enjoy the two together.

**For the ice cream**

  • 11 ounces fat-free condensed milk (one can is 14 oz but I used 3 oz)
  • 2 cups milk (I used 2% milk)
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 2 teaspoons corn starch
  • Add in: 2 4-5 inch brownie squares


  1. Warm the condensed milk, 1 cup milk and sugar in a sauce pan over medium heat. Stir in the vanilla extract and set aside to cool slightly.
  2. Pour the remaining 1 cup milk in a large bowl. In a separate bowl, whisk together the egg yolks. Temper the egg yolks by adding ½ cup of the warm mixture, whisking constantly. Add another ½ cup and whisk. Then add back the egg yolk mixture into the sauce pan with the remainder of the warm mixture.
  3. Stir the mixture over medium heat with a heatproof spatula. My mixture didn’t thicken so after a few minutes I whisked 2 teaspoons of corn starch. It still didn’t thicken but I had to continue cooking for another couple of minutes to make sure the corn starch would cook through.
  4. Place a strainer over the bowl of remaining milk and pour the warm mixture over it. Chill the mixture for several hours or overnight.
  5. Process the mixture in your ice cream maker according to manufacturer’s instructions. About 20 minutes in, I added the brownie chunks into the churning mixture and continued to let it churn for another 10 minutes. Chill for a few hours before serving.

Yield: 16 servings

Fudge Ripple

  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon vanilla extract

Instructions :

  1. Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until the mixture just comes to a boil. Cook for 1 minutes, whisking frequently. Remove from the heat, stir in vanilla, and let cool. Chill in the refrigerator before using.

Fudge Brownies

“Great brownies!”


Original recipe makes 2 dozen

  • 1 cup butter
  • 4 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups chopped walnuts


  1. Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.
  2. In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
  3. Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

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