Killer Brownie Ice Cream
5 months ago

Killer Brownie Ice Cream

If you’re familiar with our incredibly popular Killer Brownies, you’re gonna love the new delicacy we whipped up this week. If you’re not familiar with this decadent fan favorite, boy oh boy do we have a treat for you. It’s Killer Brownie Ice Cream — dark chocolate ice cream laced with our sweet, chewy, caramel brownies.

In other words, it’s a little bit of heaven.

Our Killer Brownies are thick chocolate brownies with caramel and walnuts, and each one weighs close to a half pound. We’ve known for a long time that these Texas-sized treats are best served with a scoop of vanilla ice cream, so we decided to make it easy by adding the brownies to the ice cream to make an all-in-one treat.

If you’re nervous about making the custard base for the ice cream, fret not. The secret is to keep the heat low and slow, and keep whisking. You’ll get there! And the higher quality chocolate you use, the better the ice cream will be. We used Scharffen Berger chocolate and it was, dare we say it, killer.

The end result is the kind of ice cream people would line up around the block for at a gourmet ice cream parlor. It’s rich, sweet, creamy and irresistible. Make it for special occasions, summer socials, a Valentine’s treat or anytime you’re in the mood for the best dessert you’ll have all year.

Makes 1 quart
Preparation time: 10 minutes
Cook time: 30 minutes (plus, 5 hours chilling time)


2 cups heavy cream, divided
2 tablespoons unsweetened Dutch-processed cocoa powder
5 ounces semisweet chocolate, chopped
1 cup L&B Classic Whole Milk
¾ cup granulated sugar
Kosher salt
5 large egg yolks
½ teaspoon vanilla extract
10 ounces L&B No Nut Killer Brownies, finely chopped


  1. Place the base of an ice cream maker in the freezer for a minimum of 24 hours before churning the ice cream.
  2. In a small saucepan over medium heat, whisk together 1 cup of heavy cream and the cocoa powder. Bring to a simmer and cook for 30 seconds.
  3. Remove the pot from the heat. Whisk in the chocolate until fully melted. 
  4. Stir in the remaining 1 cup of heavy cream, then transfer the chocolate cream to a large bowl. Top the bowl with a sieve and set aside. 
  5. In a medium saucepan over medium heat, combine the milk, sugar and salt. Whisk until the sugar dissolves and the milk steams, about 10 minutes. Remove the pot from the heat. 
  6. In a separate medium bowl, whisk the egg yolks until well combined. Slowly pour the warm milk into the egg yolks while whisking constantly to create a custard.
  7. Transfer the custard back to the saucepan and cook over medium heat, while whisking constantly, until the custard coats the back of a spoon, about 5 minutes. 
  8. Immediately pour the custard through the prepared sieve and into the chocolate cream. Add the vanilla extract. Stir until all the ingredients are combined.
  9. Fill a large bowl halfway with ice and cold water. Place the bowl of custard over the ice bath and let cool to room temperature. Once cool, transfer the custard to an airtight container, place plastic wrap directly against the custard, cover and chill in the refrigerator for 1 hour or up to 2 days.
  10. Place the custard in the base of an ice cream maker and churn until the ice cream is thick and smooth, about 10 to 12 minutes.
  11. Transfer the ice cream to a large bowl and stir in the brownie pieces until evenly distributed. Transfer the ice cream to an airtight container and freeze for 4 hours.
  12. The ice cream can be stored in the freezer for up to 30 days. 

Recipe adapted from: “The Perfect Scoop” by David Lebovitz