Dark Brownie Fudge Ice Cream

This dark chocolate ice cream will be a welcome treat on a hot summer day, with chocolate chips, cocoa powder, and a touch of espresso to give you a little pick-me-up!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 253 Calories

Ingredients

• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup packed dark brown sugar
• ¼ cup unsalted butter
• ⅓ cup semi-sweet chocolate chips
• ¾ cup whole milk
• ¼ teaspoon ground espresso beans
• 2 tablespoons Dutch dark cocoa powder

Recipe Instructions

Step 1

Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.

Step 2

Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.

Step 3

Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.