Deep Chocolate Brownie Fudge Ice Cream

Ingredients 0/7

Directions

Warm the whipping cream and milk together in a small saucepan over medium heat for a couple of minutes. Once it’s warm, stir in the ground espresso. Add the chocolate chips and keep stirring gently until they melt completely and blend smoothly with the cream—just be sure to scrape the bottom so nothing sticks. Next, sprinkle in the brown sugar and lower the heat as the mixture begins to simmer, stirring until the sugar dissolves. Mix in the cocoa powder until it’s fully combined, then add the butter and keep stirring until it melts. Finish by stirring in the vanilla extract and let the mixture cook on low, stirring occasionally, until it’s rich and smooth with a deep brown color. Strain the mixture through a fine sieve to catch any espresso bits, then pour it into your ice cream maker and churn according to the machine’s instructions—usually about 20 minutes. Once it’s done, transfer the ice cream to an airtight container and pop it in the freezer for a few hours until it’s firm and scoopable.