Ingredients
- 1 cup heavy whipping cream
- ¾ cup whole milk
- ¼ teaspoon ground espresso beans
- 1 cup packed dark brown sugar
- 2 tablespoons Dutch dark cocoa powder
- ¼ cup unsalted butter
- 1 tablespoon vanilla extract
What Makes This Recipe So Good
Cooking Hints
- Allow the brownie pieces to cool completely before folding them into the ice cream base.
- Churn the ice cream slowly to achieve a creamy, smooth texture without ice crystals.
Step 1
Warm the whipping cream and milk together in a small saucepan over medium heat for a couple of minutes. Sprinkle in the ground espresso and give it a good stir. Then, add the chocolate chips a little at a time, stirring constantly so they melt smoothly and blend into the cream without sticking to the pan.
Step 2
Once the chocolate is melted, stir in the brown sugar. When the mixture begins to bubble, turn the heat down to low. Mix in the cocoa powder until everything is well combined. Drop in the butter and stir until it’s completely melted, then add the vanilla extract and keep stirring gently over low heat. You want the mixture to turn a rich, dark brown and feel silky.
Step 3
Pour the mixture through a fine strainer to catch any coffee grounds. Pour the smooth base into your ice cream maker and churn according to the machine’s instructions, which usually takes about 20 minutes. Finally, transfer the ice cream to an airtight container and pop it in the freezer for about 4 hours until it’s nice and firm.
