The BEST Chocolate Fudge Brownie Ice Cream recipe… Super-creamy, very chocolatey and loaded with chunks of rich and fudgy gluten free chocolate brownie. Who needs Ben & Jerry’s when you can have this?!
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Chocolate Fudge Brownie Ice Cream – gluten free, homemade and better than Ben & Jerrys
This is my gluten free Chocolate Fudge Brownie Ice Cream. It’s super-creamy, smooth, very chocolatey and loaded with chunks of rich and fudgy homemade chocolate brownie. Even better… In my very humble opinion, it’s better than Ben & Jerry’s. Why? Because it’s homemade… And that means that it’s all natural and is made to be gluten free. Which makes it completely safe for Coeliacs (Celiacs) and gluten-avoiders.
Okay… So, you can’t just nip down the supermarket and buy a tub… And you do need to create this one from scratch yourself… But I promise it really isn’t difficult and the results are so incredibly drool-worthy divine, that the effort is 110% worth it. The experience of eating it is unforgettably good…
Who needs Ben & Jerry’s when you can have this?
Is this a churned ice cream or a no churn ice cream recipe?
For the best Chocolate Fudge Brownie Ice Cream, the recipe shared here is for a churned ice cream. That is… One that has been made using an ice cream maker that churns air into the mix as it freezes.
Chocolate ice cream deserves a truly rich, creamy and decadent batter… So, I used a crème anglaise base. Crème anglaise is a rich and luxurious egg-custard often used in traditional ice cream recipes. This one is made with real chocolate and double cream for the ultimate Chocolate Fudge Brownie Ice Cream eating experience. But it only uses the egg yolks… So, save the egg whites for an extra treat another day… I’ve given you a little inspiration below…
Can I make churned ice cream without an ice cream maker?
Although churned ice cream is always at its best when made with an ice cream maker, if you don’t have one, you can still enjoy a batch of Chocolate Fudge Brownie Ice Cream.
Once the chocolate crème anglaise has been chilled, you can (instead of pouring it into an ice cream maker) pour it into a shallow container and pop it in the freezer. Freeze only until it becomes mushy, then scoop it into a chilled bowl and whisk until the large ice crystals are broken down.
At this stage, return it to the freezer and freeze again, but only until mushy. Repeat the whisking to break down the ice crystals again, before freezing for a final time… Remembering of course, to fold in the brownie pieces while the ice cream is still soft enough to do so.
Can I use any brownies for this Chocolate Fudge Brownie Ice Cream?
Technically speaking yes… You could make this Chocolate Fudge Brownie Ice Cream with any brownies that you have to hand (gluten free or not). However…
The brownie recipe that is specifically shared below, is the most perfect chocolate fudge brownie EVER for adding to ice cream. Why? Because it is super-gooey and not over-sweet. But with a consistency that when frozen, remains chewy and doesn’t become too hard. In turn, that ensures that each and every mouthful of this dessert delivers an incredible texture… The brownie and ice cream become one. There’s no grittiness, dryness or cakeyness. Just creamy, chewy bites of loveliness.
Recommended ice cream-making equipment to make Chocolate Fudge Brownie Ice Cream
Getting an ice cream maker may not be something you have considered before, but while ‘no churn’ ice creams are super-easy and all the rage (indeed, we have a whole range of no-churn ice cream recipes at Gluten Free Alchemist), there is something quite sublime about homemade ice cream churned with a traditional custard.
I am lucky enough to have a Kitchen Aid Stand Mixer which has an Ice Cream Making Bowl Attachment. And we just keep it in the freezer ready for when an ice cream moment takes hold.
You can however, buy stand-alone Ice Cream Makers that suit all budgets. Just find the one that suits you best. Most of them require the bowl to be pre-frozen, so bear that in mind in terms of size.
If you are making this recipe without an ice cream maker, you’ll need a robust whisk. Choose one with a good ‘wattage’ that has plenty of power…
You’ll also need a good non-stick saucepan and a sturdy silicone/wooden spoon to make the egg-custard.
The Brownie is made in an 8 inch (20 cm) non-stick loose-bottomed baking tin, lined with good quality baking paper.
Ready to make Chocolate Fudge Brownie Ice Cream?
So, there we have it… All the essentials to make my gluten free Chocolate Fudge Brownie Ice Cream. And I can’t stress enough just how much you need to make it! It’s been tried and tested on lots of people and each and every one has asked for the recipe.
As always… If you do make it, let me know. Leave a comment, rate the recipe and/or tag me into your social media posts with your delicious ice cream pics (if you can manage to take any before it’s been devoured). (The best places to find me are on Facebook, Instagram, Pinterest and Twitter).
And for everything else… Check out our Gluten Free Recipe Index… Because we love to support the gluten free community, we’ve shared over 400 of our family’s gluten free recipes… And I promise, they are some of the best you’ll find.
Enjoy
Not sure what to do with the left-over egg whites? Here’s a few ideas to inspire…
Or…
- Flourless Soft Nutty Cookie Mounds
- Chocolate Espresso Puddle Cookies
- Homemade Marzipan
- Nutella Thumbprint Cookies
- Pavlova
- Lemon Meringue Roulade
- Macaron
Chocolate Fudge Brownie Ice Cream
Key equipment
- large heat-proof bowl
- large non-stick saucepan
- sieve
- fridge
- sharp knife
- large air-tight freezer-safe container
- freezer
Ingredients
- 4 large egg yolks UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 120 g caster sugar (super-fine sugar)
- 200 g good quality dark chocolate
- 300 ml whole milk
- 300 ml double cream (heavy cream)
- 140 g gooey chocolate fudge brownie (gluten free as required) see additional SEPARATE recipe provided in the post below, which is the perfect consistency to add to ice cream.
Instructions
- Ahead of time, place the brownie in the fridge to firm up a little, so that it can be cut into small pieces easily.
- Put the egg yolks and sugar into a large heat-proof bowl and stir together until completely combined and smooth.
- Break the chocolate into a large saucepan and add the milk.
- Heat the chocolate and milk over a low to medium heat, stirring continuously until the chocolate has fully melted (the mixture should not boil).
- Remove from the heat and leave to cool for a few minutes, stirring occasionally.
- Slowly pour the warm chocolate-milk onto the egg-sugar mix, beating with a wooden/silicone spoon (or whisking) continuously throughout and until thoroughly blended.
- Pour the chocolate mixture back into the pan and continue to heat on low to medium, stirring continuously until the mixture begins to steam and thicken slightly into a custard consistency. The mixture should reach a low simmer, but do not allow to boil.
- Remove from the heat and immediately pour in the cream. Stir thoroughly to combine.
- Pour the chocolate batter through a sieve into jugs or a large bowl, to remove any lumps.
- Set the batter aside to cool as quickly as possible (stirring occasionally helps it to cool quicker).
- Once cool, chill in the fridge for an hour or so.
- Once thoroughly chilled, churn into ice cream using an ice cream maker as per manufacturer’s instructions. (see NOTES if you don't have an ice cream maker)
- Whilst the batter is churning, cut the brownies into small bite-size chunks.
- Before turning the ice cream into a storage container (and whilst it is still soft), remove the paddle from the ice cream maker and add the brownie pieces to the mix.
- Fold the brownie chunks through, so that they are evenly distributed throughout.
- Spoon into an air-tight storage container and place in the freezer to harden fully (although the ice cream can be eaten as 'soft scoop' as soon as it is made).
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Super-gooey Gluten Free Chocolate Fudge Brownies
Key equipment
- Oven
- small heat-proof bowl + microwave (or small saucepan & hob)
- fork
- wooden board
- fridge
Ingredients
- 165 g unsalted butter
- 165 g good quality dark chocolate
- 110 g plain gluten free flour mix I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp xanthan gum
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 120 g caster sugar (super-fine sugar)
- 125 g soft light brown sugar
- 1 tsp vanilla extract
Instructions
- Line a 20 cm/8 inch square loose-based non-stick baking tin with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Melt the butter and chocolate together in a glass (Pyrex) bowl placed over a saucepan of simmering water or in the microwave on 30 second bursts (medium setting), stirring frequently until completely melted and fully blended. Set aside to cool slightly.
- Weigh and mix the flour, baking powder, salt and xanthan gum in a separate medium bowl and set aside. Make sure the mix is well blended and that any lumps are completely broken down.
- Break the eggs into a large bowl, with the sugars and vanilla extract and lightly whisk to blend (until frothy).
- Add the chocolate mixture and beat with a wooden spoon until evenly-blended.
- Add the dry ingredients and continue to beat until the batter is smooth.
- Pour the batter into the prepared baking tin, spread to the edges and smooth the top evenly.
- Bake for 30 to 45 minutes until the top is crisp and the centre just ‘gives’ when gently pressed.
- Remove from the oven and leave to cool completely in the tin.
- Once cold, chill in the fridge for a while to firm, before cutting into squares.
- Because this brownie is particularly gooey, it benefits from being stored in the fridge in an airtight container (particularly in warmer climates).
- Bring to room temperature for best eating experience as a dessert served with clotted cream or ice cream.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Chocolate Fudge Brownie Ice Cream shared with
- Fiesta Friday #391 with Angie
- Full Plate Thursday #547 with Miz Helen’s Country Cottage
- What’s For Dinner #326 with The Lazy Gastronome
- Sundays on Silverado #53 with the House on Silverado
Chocolate Brownie Fudge Ice Cream!!!! Sweet Lord I’m there. Looks and sounds absolutely lush x
Thanks Jenny… Sweet Lord indeed! Needs no other statement xxx 😂
Looks dreamy Kate. B&J’s is hugely over priced if you ask me….Lewis eats it by the truck load…so now I can make it myself and save a few £££’s too!
Thanks Rebecca. I totally agree… They are way too expensive. We only buy when it’s on offer and even then, it’s a big treat! Definitely make your own… Way yummier too! xx
This looks absolutely dreamy!
Thanks Kat… Quite possibly the best ice cream I’ve had in a long time x
I haven’t got around to making the ice cream yet, but the brownies are to die for! Another well written recipe which delivers what it promises – melt-in-the-mouth gooey brownies from a simple recipe.
😂😂😂 That’s funny!
But I have to admit, the brownies are rather addictive!
I really do need to highlight them as a separate updated post xx
This ice cream looks so good like something you would get at an ice cream truck!🍦🍦🍦
Thank you so much Natalie….
Dare I say ‘better’ than an ice cream truck? 🤔😂
This looks amazing. I’m completely gluten free and I miss ice cream. I have to give this a try.
Thank you Doreen. You must! It is such a gorgeous recipe… You’ll love it xxx
This looks absolutely amazing! Love the addition of the brownie, so indulgent!
Thank you Cat.
The brownie is the perfect texture for the ice cream and it is so indulgent xx
How funny timing! I almost never buy ice cream but happened to buy a B&J Chocolate Fudge tub just the other day. Have to admit its rather moreish but I much prefer the idea of making my own – fab recipe!
Thanks Chloe
Homemade is always best… right?
Ben & Jerrys is great Ice Cream, but as a gluten-avoider, it can be a challenge to find gluten free options. Each recent addition to their collection has had dough or brownie or cookie in it… None of which we can eat… So needs must!!! xx
Thanks so much for sharing your awesome post with us at Full Plate Thursday,547. Hope you are having a great summer and come back to see us soon!
Miz Helen
Thank YOU Helen! You’re so welcome x
You make the best looking ice cream!! Thanks for sharing at the What’s for Dinner party. Hope your week is amazing!
Thank you so much Helen.
Have a great week x
This looks great – when I have made ice cream with bits in it, I find it challenging to get the right texture. And I am quite fond of ben and jerry’s chocolate fudge ice cream
Thank you Johanna
I know exactly what you mean and worked hard to get a brownie that worked perfectly in ice cream.
I’m so happy that I managed to make this one and it has been very well received by family and friends. x
Consequently, the bag reduces around the foods and is basically vacuum-sealed. When the package is re-opened it will make a whooshing sound as the outside air drives into that package to meet the increasing demand.
Dry Ice Storage Freezers
It took a LOT of will power! But at least I still had the brownies to chew on………… Yum!!!!
! How did you photograph that dripping chocolate without stopping to lick it all up?? Looks and sounds like pure indulgence 🙂