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5 from 2 votes

Chocolate Peanut Butter Swirl Fudge Brownie Ice Cream

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.
Prep Time15 mins
Cook Time5 mins
Refrigerate6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: fudge, ice cream
Servings: 1 Quart
Calories: 5499kcal
Author: halfbakedharvest


Ice Cream

Fudge Brownies

Peanut Butter Swirl


  • 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


Calories: 5499kcal | Carbohydrates: 511g | Protein: 102g | Fat: 476g | Saturated Fat: 217g | Cholesterol: 2114mg | Sodium: 2414mg | Potassium: 2780mg | Fiber: 32g | Sugar: 373g | Vitamin A: 10765IU | Vitamin C: 2.9mg | Calcium: 1017mg | Iron: 20.6mg