Dark Brownie Fudge Ice Cream

Chocolate Ice Cream

Dark Brownie Fudge Ice Cream

Dark Brownie Fudge Ice Cream
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    4 hrs 30 mins
  • SERVING
    10 People
  • VIEWS
    10

Indulge in the ultimate summer treat! This decadent ice cream blends the rich flavors of dark chocolate, espresso, and fudge into a creamy, unforgettable experience. Perfect for satisfying your sweet cravings on a hot day.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    47 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    10 g
  • Sodium
    23 mg
  • Sugar
    26 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a small saucepan, combine heavy whipping cream and whole milk over medium heat. Heat for 2 minutes.

02

Step
0 mins

Stir in ground espresso beans. Gently add semi-sweet chocolate chips and stir continuously until the chocolate melts completely and is fully blended with the cream mixture. Ensure nothing sticks to the bottom of the pan.

03

Step
5 mins

Stir in packed dark brown sugar until dissolved, reducing heat to low when the mixture starts to simmer. Mix in Dutch dark cocoa powder until fully incorporated. (Estimated time: 5 minutes)

04

Step
5 mins

Add unsalted butter and stir until melted and fully combined. Stir in vanilla extract. Continue stirring over low heat until the mixture is a deep, dark brown and smooth. (Estimated time: 3-5 minutes)

05

Step
0 mins

Pass the mixture through a fine strainer to remove espresso granules, ensuring a silky-smooth final product.

06

Step
20 mins

Pour the strained mixture into an ice cream maker and freeze according to the manufacturer's instructions (typically about 20 minutes).

07

Step
4 hrs

Transfer the ice cream to an airtight container and freeze until firm, approximately 4 hours.

For an even richer flavor, consider using dark chocolate chips instead of semi-sweet.
Adjust the amount of espresso to taste. A little goes a long way!
If you don't have an ice cream maker, you can still make this ice cream! Pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for the first 2-3 hours to prevent ice crystals from forming. The final product might be a bit less smooth, but still delicious.

Eva Klockohettinger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (3)

  • Joannie Paucek

    Jun 27, 2025

    So easy to follow and the results are incredible. My new go-to ice cream recipe!

  • Malinda Little

    Jun 25, 2025

    I made this for a party and everyone raved about it! It's definitely a crowd-pleaser.

  • Kathryn Zulauf

    Jun 19, 2025

    This recipe is amazing! The espresso adds such a unique depth of flavor.

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