Ingredients
Scale
- 1 ½ cups whole milk
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- 1 ½ tablespoons unflavored vodka
- 1 – 1 ½ cups brownies
Instructions
- Ensure the ice cream maker freezer drum is fully frozen, ideally for 24 hours prior to use.
- Prepare the brownies and let them cool completely before incorporating them into the ice cream.
- In a large bowl, whisk together the milk, cocoa powder, and vanilla until the cocoa and sugar are fully dissolved, about 2 minutes.
- Add the heavy cream and whisk or whip until thickened and no sugar granules remain, approximately 2-3 minutes. If using, add the vodka now.
- Refrigerate the ice cream mixture for at least 30 minutes, covered, before placing it into the ice cream freezer. This will help improve texture and freezing time.
- Stir the base again before pouring it into the ice cream maker, following the manufacturer’s instructions. Churning will take about 20 minutes.
- Layer brownie pieces at the bottom of your container, followed by ⅓ of the ice cream. Repeat the process two more times and smooth the top.
- Cover the ice cream to prevent ice crystals and freeze until reaching the desired texture—overnight for firm or 4-6 hours for softer, scoopable ice cream.
Notes
For best results, use organic ingredients where possible.
Vodka helps to prevent ice crystals from forming, resulting in smoother ice cream.
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 25g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.