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Chocolate Ice Cream

Chocolately Ice Cream
Course Dessert
Cuisine American


  • Ice Cream Maker (optional)
  • Loaf Pan


  • ¾ cup cocoa powder
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tbsp espresso powder
  • ½ tsp kosher salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • 4 tbsp caramel
  • ½ cup walnuts


  • Sift cocoa powder and sugars in to a large bowl
  • Add in remaining ingredients and using a hand mixer, mix until ingredients are well combined and the sugars have completely dissolved
  • Cover with plastic wrap and refrigerate (if using an ice cream maker) for an hour OR if using no-churn method, place mixture in freezer, covered until ice cream is roughly 80% frozen - start checking on ice cream after ~4 hours
  • If using an ice cream maker, add liquid to bowl and churn until your mixture is thick
  • Once ice cream is ready either via freezer or churning, cut up brownies into 1" chunks and stir into ice cream. Add 4 tablespoons of caramel and 1/2 cup of walnuts, swirl to gently combine. Return to freezer for at least 2 hours or until ice cream as fully solidified.
Keyword Decedent Dessert