No Churn Chocolate Fudge Brownie Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 2/3 cup brown sugar
- 1/3 cup unsweetened cocoa powder
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 cups chopped cooked brownies
- 1/2 cup hot fudge
In the bowl of a stand mixer, use the whisk attachment to beat the heavy cream on medium speed until it slightly thickens - about 3 minutes.
Add milk, brown sugar, cocoa powder, salt, and vanilla. Beat on medium speed for 5 additional minutes.
Pour mixture into a metal loaf pan. Freeze for 90 minutes.
Remove ice cream from the freezer after 90 minutes and add in the chopped brownies. Add dollops of hot fudge over the entire surface of the ice cream and use a knife to cut/swirl it into the ice cream.
Freeze for 8 hours or overnight before serving.
Calories: 841kcal | Carbohydrates: 109g | Protein: 9g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 113mg | Sodium: 422mg | Potassium: 290mg | Fiber: 2g | Sugar: 74g | Vitamin A: 1232IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg