It is a complete white out right now. Like white as can be, snow coming down so hard.
Been going strong all day.
It’s the perfect weather for a nice cold ice cream cone! Just perfect!
Seriously though, the last time I made ice cream it was also snowing. Whats up? Colorado you can pound me with snow all you want, but that sure as heck is not going to stop me from making ice cream.
Or going through practically the whole pint of ice cream (five ice cream cones, and ALL the spoons in the drawer) shivering our butts off tasting it.
We’re freezing, but we are trying to pretend it is 80 degrees sunny and that we’re sitting by the pool licking our cones clean. Thanks to the heat dish (A.K.A the sun around here) it is actually working! Bring it on snow!
I almost took a picture of my lovely cone sitting out on our deck on a nice spring day… with snow dumping all around it. Unfortunately, it was starting to get dark by the time I thought of it and I am afraid the effect would have been lost. I guess you’ll just have to picture it.
This ice cream almost did not happen.
First, I had to actually decide which ice flavor/combo I wanted to do. Obviously, that was hard for me. I have like five variations of this ice cream. So for what felt like hours I went back and forth, back and forth, on which one to do. Guys, I am insane. Simple decisions like this should not be this hard.
Then after I finally decided what to do and had made the ice cream mixture I went to get the freezer bowl out of the freezer only to find it was not completely frozen. Yeah, that was just awful.
I had put the bowl in the freezer two-days earlier, but I guess my freezer door was not cold enough to freeze the dang thing! So freaking frustrating. Especially since I stole a few licks of the ice cream, which pretty much just tormented me for the next twenty-four hours well I waited for the freezer bowl to actually freeze.
Misery people. Don’t do this to yourself.
Basically this is the ultimate ice cream. It is a milk chocolate ice cream base, with the fudgiest brownie chunks and a peanut butter swirl. It is what every warm spring, hot summer or cold snowy day needs.
Asher has declared it her new favorite ice cream. She wants me to tell you that is it SO good and that the chunks of brownie are her favorite part, but that the swirl of peanut butter is her second favorite part. She said that she had to make the brownies her favorite because brownies are chocolate, and if she had to choose brownies or peanut butter, she’d choose brownies.
Yeah, she is definitely my mom’s daughter.
Ok, so the most important thing?
Remember to make sure you one, put the freezer bowl in the freezer and two, make sure it is in a cold spot! Trust me you want that thing frozen. Really frozen. Once you taste the ice cream mixture you’ll probably go in insane if you can’t churn it right then! Really, it might drive you insane.
People will not want to deal with you during your twenty-four hours of insanity. I know from experience. People did NOT like me much.
Chocolate Peanut Butter Swirl Fudge Brownie Ice Cream
Servings: 1 Quart
Calories Per Serving: 5499 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- Make the ice cream. In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream. Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top.
- In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat. In a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and coats the back of a spoon. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract. If needed pour ice cream back through the strainer one more time. I did this, but only because I had bits of chocolate that must not have properly melted.
- Cover with plastic wrap and chill the mixture in the refrigerator for several hours or overnight (I stuck mine in the freezer to speed things up).
- Well the ice cream is cooling make the brownies. Pre-heat oven to 350. Grease a 8x8 inch pan. Mix canola oil and butter, add cocoa and stir until well blended. Beat eggs with a mixer. Add sugar and vanilla, beat well. Add flour and salt. Stir in chocolate chips.
- Spread evenly in pan and bake at 350 for 20-25 minutes (mine took 22 minutes, but most of you don't live at 10,000 ft.). Allow to cool and then divide the pan in half. Chop half the brownies into bits and save the other half for eating! Set aside until ready to add to the ice cream.
- Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
- Well the ice cream is churning place the peanut butter, honey and vanilla in a microwave safe bowl. Microwave for 30 seconds, stir and then microwave another 30 seconds or until the peanut butter is saucy.
- Once the ice cream is frozen, fold in the brownie bits with a spatula.Transfer the ice cream to an airtight container (or in my case a loaf pan). Add dollops of the peanut butter and then using a butter knife swirl the peanut butter through the ice cream. Freeze for 4-6 hours before serving. Note: This ice cream is soft! Or you can also eat this as soft serve. It's delicious!
Chocolate ice cream slightly adapted from The Perfect Scoop by David Lebovitz Nutritional value based on 1 quart
It is pretty much just perfect.