Chocolate Brownie Ice Cream

5 from 16 votes

Rich and creamy chocolate ice cream with brownie pieces throughout. This easy homemade ice cream is made without eggs and requires no cooking.

Course Dessert

Cuisine American

Prep Time 30

Freezing Time 4

Total Time 4 30

Servings cups

Calories 572kcal

Sift cocoa powder in a bowl
½ cup unsweetened cocoa powder
Add ¼ cup of half and half and stir well until all liquid is absorbed. Add another ¼ cup and continue stirring. You should have a very thick chocolate mixture. Make certain all cocoa powder is mixed in. You don't want any dry cocoa powder.
1½ cups half and half
Slowly add remaining half and half while stirring well. Make certain you stir well with a whisk while adding the liquid. This helps avoid any small lumps.
Add sugar, vanilla and a pinch of salt
¾ cup sugar, 2 teaspoons vanilla, pinch salt
Stir in heavy cream
1½ cups heavy cream
Put ice cream mixture in frozen bowl of automatic ice cream maker and churn for 20-25 minutes until ice cream has formed. It will be the consistency of soft serve ice cream.
Scoop ice cream into a freezer safe container and add brownie bits. Stir lightly just to distribute brownie bits.
1 cup brownie bits
Place in freezer for 2-4 hours before serving

Sift the cocoa powder before mixing to remove any lumps.
Add the half and half gradually to the cocoa mixture, whisking well as you add it. This helps prevent small lumps of cocoa.
Keep the brownie pieces about 1 inch in size so they don't disappear into the ice cream. A heaping cup of brownie pieces can be used.
Make certain your ice cream maker bowl is fully frozen before churning. Follow the manufacturer's instructions for your ice cream maker.
For easier scooping, let fully frozen ice cream sit at room temperature for about 5 minutes before serving.