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Homemade Vanilla Superfudge Brownie Ice Cream

July is #NationalIceCreamMonth and I'm getting together with some foodie friends for an ice cream social so grab a spoon and dig in to all the awesome recipes we're sharing today!


I had a really hard time choosing my recipe for this event because I've got so many good ones saved to try. I bought all the ingredients for this Vanilla Superfudge Brownie and I set out to make it only to find out my oven was broken.

I pivoted as quickly as I could and made the brownies on our Weber propane grill. The edges got a little more done than I'd like but once I trimmed them they were perfect. I had to hide the pan so that we didn't eat them all before I got the ice cream made!

The ice cream base is super simple to make.  It does not get heated or cooked so if that's an issue you can use a pasteurized egg product. I churn my ice cream in my KitchenAid stand mixer using a specialized bowl and paddle. 

I changed up the original recipe in a few minor ways.  First, I used Taylor & Colledge Vanilla Bean Paste instead of extract.  I put some in the brownies and also in the sweet cream base. Secondly, when I added the brownies to the ice cream one cup didn't seem like enough.  I ended up using double that, plus some more for sprinkling on top.


 I put the ice cream into my Tovolo Glide a Scoop Tubs to freeze overnight. I love how they fit on the door of the fridge and the shape makes getting nice big scoops so easy!  I did my photos for the post at 10am and I'm not ashamed to admit that I edited them while scarfing down a cone sitting on the deck.

Thank you so much to the other amazing #IceCreamSocial bloggers for joining me today and for sharing their recipes.  Be sure to check them out using the links down below! 


Homemade Vanilla Superfudge Brownie Ice Cream

Homemade Vanilla Superfudge Brownie Ice Cream
Author: Jolene's Recipe Journal


For the Superfudge Brownies:
  • 4 ounces unsweetened chocolate
  • 1 stick unsalted butter
  • 4 large eggs, room temperature
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 teaspoon Taylor & Colledge vanilla bean paste
  • 1 cup all-purpose flour
For the Sweet Cream Base:
  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • 1 tablespoon Taylor & Colledge Vanilla Bean Paste


For the Superfudge brownies
  1. Heat oven to 350. Melt chocolate and butter over a double boiler or in the microwave until smooth. Let cool slightly.
  2. Beat eggs and salt together until fluffy, about 2 to 3 minutes. Gradually add in sugar and vanilla bean paste. Add chocolate mixture until well incorporated. Slowly fold in flour, being careful not to deflate the batter.
  3. Coat a 13x9 baking pan with cooking spray. Pour into prepared pan. Bake for 25 to 30 minutes. Let cool completely.
  4. Chop 2 cups of brownie pieces and place them in a covered bowl in the freezer for at least an hour before adding to the ice cream.
For the ice cream
  1. Prepare the sweet cream base. Whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time until completely blended. Pour in cream, milk, and vanilla bean paste and whisk to blend.
  2. Pour into your ice cream maker, and freeze according to the manufacturer's directions. Once ice cream stiffens, add 2 generous cups of chopped brownies and continue to freeze to desired texture, I like to let mine freeze overnight.


I churned mine using a KitchenAid ice cream maker attachment for about 25 minutes, added the chopped brownies and then ran it about 5 minutes more. I moved the ice cream to airtight containers and put it in the freezer overnight.

Source: Ben & Jerry's Ice Cream and Desserts Book


  • No Churn Cherry Vanilla Ice Cream by Hezzi-D's Recipe Box
  • Homemade Vanilla Superfudge Brownie by Jolene's Recipe Journal
  • Ice Cream Sandwich Dessert by Palatable Pastime
  • Rhubarb Ice Cream by A Day in the Life on the Farm
  • Easy Vanilla Bean Funfetti Milkshake Recipe by Blogghetti
  • No Churn Toasted Coconut Pistachio Ice Cream by The Spiffy Cookie
  • Vanilla Bean Ice Cream with Sour Cherries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Tahini Chocolate Chunk No Churn Ice Cream by Karen's Kitchen Stories
  • Banana Banshee CocktaiI by Art of Natural Living
  • No Churn Salted Caramel Pecan Ice Cream by That Recipe
  • Cherry Falooda by Magical Ingredients

  • Comments

    Your perseverence certainly paid off and ice cream for breakfast on the new patio sounds like the perfect start to a day.
    What's better than brownies??? Ice cream with brownies! WIN!!!
    Hezzi-D said…
    This ice cream looks so good! I love the fudge brownies in the vanilla ice cream base!
    Karen said…
    I am super impressed at your ability to punt when life hands you lemons!! I've been enjoying your patio building saga too. Thanks for hosting.
    Radha said…
    Brownies and ice cream - both my favorites in one. I am loving this yummy idea.
    Inger said…
    This looks so good. I'd need to worry about brownies disappearing before too :)

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