This super creamy homemade ice cream has brownie mix inside. It tastes smooth, chocolaty and oh so good.
If you are a fan of gooey brownie goodness, check out this recipe. It uses brownie mix for the chocolate kick and it tastes a lot like a frosty from Wendy’s.
Mimi came up with this recipe back in 2015. She was on a roll of making all kinds of ice cream flavors.
Of course both were delicious. So I decided it was time to remind you how good they are and whipped both up myself.
I am sure glad I did. I hope the updated pictures, video and recipe card give you the motivation you need to ship some up.
Original post from 2015
Maw-Maw and Paw-Paw were up visiting from Florida over Labor Day weekend. We had a LOT of family dinners planned for the weekend.
So of course MiMi had to make ice cream. She made three new batches just for the first two nights!
This brownie batter ice cream is rich and chocolaty. It also comes out with a really nice smooth texture.
The mix MiMi used had some chocolate chunks and chips in it, so there were a few in the ice cream as well. Of course, it never hurts to put a few more on top!
Why are there eggs in homemade ice cream
The eggs do a few things to help your final ice cream’s texture. The eggs work as an emulsifier, which helps to keep the mixture homogeneous instead of the cream rising to the top.
Plus the egg yolks help to add a richness to the ice cream. They help to get that extra creamy texture.
We usually use super fresh eggs from my parents’ chickens and we have never had an issue. However using pasteurized eggs is the safest way to include the eggs.
You could leave the eggs out entirely, but it will change the texture of the ice cream. It will still taste amazing, it just won’t have quite the same mouthfeel.
You could also cook your base like a custard and then chill it before you add it to your ice cream maker. Do whatever you are most comfortable with.
Our favorite ice cream makers
I recently got a cuisinart ice cream maker. You freeze the bowl ahead of using it much like the kitchenaid attachment.
Both work great and are relatively affordable. You just have to remember to get the bowl in the freezer in plenty of time to get it cold, but that is a whole lot better than making sure you have enough ice and salt on hand!
More great ice cream recipes:
Try making honey cinnamon crunch ice cream. It has the rich flavor of honey and cinnamon in the base and the are crunchy little bits of cinnamon goodness to make it extra special.
Make creamy homemade chocolate ice cream with peanut butter and peanut butter cups mixed right in. This is a chocolate and peanut butter lover’s dream come true!
Or whip up some hot chocolate mix ice cream. It is similar to this recipe but uses hot chocolate mix to give it the chocolate flavor, add marshmallows for a fun stir-in.
Creamy delicious lightly chocolate ice cream with a swirl of cream cheese frosting. If you like red velvet cake you are going to love pink velvet ice cream.
Creamy maple bacon ice cream has that sweet and salty combination we have all come to love. It’s reminiscent of breakfast but in a creamy scoopable dessert.
Did you make this great recipe? Please leave a review in the recipe card below!
- 2 large eggs
- 1/2 cup sugar
- 1 Tablespoon vanilla extract
- 1.5 cups brownie mix
- 2.5 cups cream
- 1 cup milk
- With an immersion blender, beat the eggs until they are light and foamy. This takes about a minute.
- Slowly add in the sugar and brownie mix, until well incorporated. (About two minutes)
- Add vanilla.
- In a large measuring bowl, mix together the cream and milk. Gently stir in the egg mixture. (you don’t want to beat it at this point, the air is already added to the eggs)
- Pour into your ice cream maker and make according to your maker’s directions.
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Amount Per Serving: Calories: 349Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 89mgSodium: 122mgCarbohydrates: 33gFiber: 0gSugar: 10gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.