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Dark Brownie Fudge Ice Cream
Dark Brownie Fudge Ice Cream
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
270 minutes
Indulgent dark chocolate ice cream with chocolate chips, cocoa powder, and espresso for the perfect summer pick-me-up treat!
Ingredients:
  • 1 cup heavy whipping cream
  • 0.75 cup whole milk
  • 0.25 teaspoon ground espresso beans
  • 0.33333334326744 cup semi-sweet chocolate chips
  • 1 cup packed dark brown sugar
  • 2 tablespoons Dutch dark cocoa powder
  • 0.25 cup unsalted butter
  • 1 tablespoon vanilla extract
Instructions:
  • In a small saucepan, heat whipping cream and milk over medium heat. After 2 minutes, stir in ground espresso. Slowly incorporate chocolate chips and stir until melted and completely mixed with the cream mixture, ensuring no sticking to the pan.
  • Combine brown sugar into the mixture until fully dissolved, lower the heat once it starts boiling. Blend in cocoa powder until well combined. Introduce butter and stir until it melts. Gently mix in vanilla extract. Keep stirring over low heat until the mixture turns dark brown and becomes smooth.
  • Strain the mixture to eliminate espresso granules. Pour it into an ice cream maker and freeze following the manufacturer's guidelines for roughly 20 minutes. Store in an airtight container and freeze until solid, approximately 4 hours.

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