11 servings (serving size: about 2/3 cup)

Homemade chocolate ice cream and fudgy brownie bites are perfect companions in this recipe combo. Place the ice-cream freezer can and your freezer-safe dish for ripening the ice cream in the freezer while you make the custard. This helps the ice cream ripen quickly. We awarded this rich-tasting treat our Test Kitchens' highest rating.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare brownies, place 1/2 ounce chocolate in a microwave-safe dish, and microwave at high 30 seconds or until almost melted, stirring once. Combine chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add extract and egg; beat until combined. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup cocoa, baking powder, and salt. Add flour mixture to sugar mixture; beat just until blended. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

Step 3

To prepare ice cream, combine 1 1/3 cups sugar and 1/3 cup cocoa in a medium, heavy saucepan over medium-low heat, stirring well with a whisk. Stir in 1/2 cup milk and egg yolks. Stir in remaining 3 cups milk. Cook 12 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat.

Step 4

Place half-and-half in a medium microwave-safe bowl; microwave at high 1 1/2 minutes or until half-and-half boils. Add 2 1/2 ounces chocolate; stir until smooth. Stir half-and-half mixture into milk mixture. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

Step 5

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cut brownies into small squares; stir into ice cream. Cover and freeze 1 hour or until firm.

Ratings & Reviews

haymaym's Review

June 12, 2013

sandyshore's Review

September 01, 2010
You better double this recipe because it will disappear very quickly. Very rich and chocolaty.

orthochef's Review

February 23, 2009
The reason everyone thinks this is "icy" is because it is ice milk, not ice cream. (the 3.5 cups of milk and just 1/2 cup half and half should have tipped me off before I even started making it) It's okay, a lighter treat than ice cream, but if I'm going to have ice cream, I want the real thing so I will not be making this again. Not a keeper.

Try it, you'll like it!

April 25, 2016
Delicious!  Tastes way more like ice cream than any foam-like slimy textured stuff from a grocery store.I used my Cuisinart Ice-100 machine and it froze great, with no icy crystals. I did freeze it in two batches.The brownie recipe seemed odd and I wasn't sure if they would turn out, since I am not used to cooking low-cal techniques.  But I troopered on and followed the directions, and they turned out great!  I didn't spray the loaf pan, I lined it with a foil cradle and it worked flawlessly. I also mixed with my fingers and a spatula, saving some cleaning.Some people will complain about anything, this recipe should not be one of those things.  I say "Hallelujah!" and "Yum!"