Homemade Brownie Batter Ice Cream

Thanks for sharing!

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.

This ice cream was made to compliment a banana cake topped with brownie batter frosting. It worked out great because both the frosting and the ice cream use part of a box of brownie mix.

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.

Why Are There Eggs in Homemade Ice Cream Recipes?

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.

How to Heat-Treat Brownie Mix

We have always known there was some risk involved in eating raw cookie dough and cake batter from the raw eggs. But in recent years we have become more aware of the bacteria that can be present in raw flour and cake mixes.

However, you can mitigate that risk by “heat-treating” the mix. Luckily, it’s super simple and takes just a minute or two. Here’s how…

• Dump the mix into a glass microwave safe bowl.
• Microwave on high for about 1 to 1 ½ minutes, stirring every 20 seconds.
• The brownie mix will be warm (160F) and any bacteria that were present will be gone!
• Let the mix cool completely before adding to the recipe.

Our Favorite Ice Cream Makers

MiMi has a couple kitchenaid ice cream maker attachments for her stand mixer.  She loves them and makes all of her ice cream with them.

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 recipe? Please leave a review in the recipe card below!

Thanks for sharing!