It’s not hard to make an ice cream that tastes good. Honestly if you’re making a somewhat standard flavor it’s probably harder to make something that doesn’t taste good. After all, it’s cream, milk, vanilla and sugar. What sets ice creams apart, in my mind, is consistency. Recently a few of my favorite ice cream flavors haven't used eggs. They’ve stayed soft and easy to scoop without getting icy, and the flavor is creamy, smooth and delicious.
Another plus is that these recipes don’t require any heating of the milk and cream, incorporating the eggs, straining, ice baths, etc. Any time I can cut these things out I am all for it.
Since I was already throwing brownies into this base and I wanted the fudge taste as well (without having to buy fudge pieces), I just drizzled some hot fudge between layers of the ice cream. And while I was at it, I thought why not add in some salted caramel? Good decisions all around.
It helped that the good folks at Smuckers were nice enough to send me over some items from their Simple Delights line of ice cream toppings. I’ve been trying them out on everything I can, and I haven’t hit one I don’t like. I’ll be having a giveaway for readers in the next week to give you the chance to win some yourself! More details to come on that soon.
Back to this ice cream: perfect chocolate base + brownies + gooey fudge and salted caramel swirls. Be still my heart. I loved every bite, and so did everyone else who tried it. Once you find a good base you can change it up with mix-ins however you’d like. I've also crumbled up the chocolate pudding cookies and thrown them into this mixture instead of the brownies. You can't go wrong.
Chocolate Fudge Brownie Ice Cream with a Salted Caramel Swirl
Recipe adapted from Cravings of a Lunatic
- 1 cup good quality cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar
- Pinch of vanilla salt (regular salt is fine to use)
- 1 cup whole milk
- 2 cups of heavy cream
- 1 teaspoon vanilla extract
- 2 cups brownie pieces
- 1/4 cup hot fudge (I used Smuckers Hot Fudge)
- 1/4 cup caramel (I use Smucker's Salted Caramel)
- In a stand mixer combine cocoa powder, both sugars, salt and whole milk. Mix until the sugars dissolve.
- Add heavy cream and vanilla and mix until fluffy, should be the consistency of pudding. Cover and stick in the fridge for a minimum of 1 hour. You can even leave it overnight, it helps the flavour to let it age a bit.
- Remove from fridge and transfer the liquid to a FROZEN ice cream maker bowl. Place bowl on your ice cream machine and turn on. Churn according to manufacturer's instructions.
- Once ice cream base is complete (about 20 minutes for my ice cream maker), fold in three cups of crumbled brownie pieces.
- Spread a layer of the chocolate and brownie base into the bottom of a freezer safe container (about ¼ of total batch). Use a spoon to swirl in ½ of the warm caramel.
- Add another layer of the base on top and drizzle/swirl in ½ of the hot fudge. Repeat with another layer of the base and remaining caramel followed by the rest of the ice cream and hot fudge.
- Place in freezer for 6 hours, or until ice cream has firmed. It will be best after 12+ hours of freezer time.