Ingredients
For the Ice Cream Base
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
– Pinch of salt
For the Brownies
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/3 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1/4 tsp salt
– 1/4 tsp baking powder
For the Fudge Swirl
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 3/4 cup semisweet chocolate chips
– 1/4 cup granulated sugar
– 1/2 tsp vanilla extract
Instructions
Preparing the Brownies:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a medium saucepan, melt the butter. Remove from heat and stir in the sugar, eggs, and vanilla. Beat in the cocoa, flour, salt, and baking powder.
Spread the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then cut into small pieces.
Preparing the Ice Cream Base
In a medium bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved.
Cover and refrigerate for at least 2 hours, or overnight.
Preparing the Fudge Swirl:
In a small saucepan, combine the heavy cream and butter over medium heat until the butter is melted and the mixture is hot.
Remove from heat and stir in the chocolate chips and sugar until smooth. Stir in the vanilla extract. Let cool to room temperature.
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer half of the churned ice cream to a freezer-safe container. Add a layer of brownie pieces and drizzle with fudge sauce. Repeat with the remaining ice cream, brownie pieces, and fudge sauce.
Cover the container and freeze for at least 4 hours, or until firm.
