Cosmic Brownie Ice Cream

This dark chocolate ice cream is loaded with chopped Cosmic brownies and colorful cosmic sprinkles. This is a decadent dessert that everyone will love!

Course Dessert

Cuisine American

Prep Time 35

Cook Time 12

Chill Time 2

Total Time 2 47

Servings servings

Calories 661kcal

Author Whitney Wright

Equipment

ice cream maker

Ingredients

3/4 cup granulated sugar
1/3 cup Dutch process cocoa powder sifted
1/4 teaspoon salt
1 cup whole milk
2 cups heavy cream
8 oz bittersweet chocolate finely chopped
1 teaspoon vanilla extract
4 egg yolks lightly beaten (just use a fork)

Add Ins

6 Cosmic Brownies chopped into bite size pieces (can use store bought or homemade Cosmic Brownies)
1/2 cup candy coated chocolate chips

Instructions

In a saucepan combine the sugar, salt, cocoa powder. Whisk thoroughly so that there are no clumps of cocoa powder. While whisking, slowly add the milk and heavy cream. Turn the heat to medium-low. Stir constantly and bring to a simmer. (Just when bubbles form on the sides of the pan.) Remove from heat.
Place the beaten egg yolks in a small bowl. Gradually stir in ½ cup of the hot liquid to the egg yolks. Slowly drizzle the egg yolks back into the saucepan, stirring constantly. Add the chopped chocolate and stir to combine.
Place saucepan over low heat. Heat until thickened (it should coat the back of a spoon), about 5-7 minutes but DO NOT BOIL. If you have an instant read thermometer it should read 170°F.
Remove from heat. Stir in the vanilla extract.
Pour the chocolate mixture through a fine mesh sieve into a large bowl. Place the large bowl full of the chocolate mixture on top of an ice bath. Stir often, until the chocolate mixture reaches room temperature. Once it is room temperature cover, and chill in the refrigerator for 4 hours or up to 1 day.
Remove chocolate mixture from fridge. Pour into an ice cream maker and freeze according to manufacturer’s directions. Once finished churning use a wooden spoon to gently stir in the chopped cosmic brownies and candy coated chocolate chips. You can serve immediately after stirring in the mix-ins, just keep in mind the mixture may not be as frozen. OR transfer the ice cream to a freezer safe container and freeze for 1-2 hours.

Notes

Properly freeze the bowl of your ice cream maker for the correct amount of time (see your ice cream maker’s manufacturing instructions).

The key to getting a smooth texture for custard ice cream is slowly heating then slowly cooling the mixture.

Nutrition