Brownie Fudge Coffee Ice Cream.

August 14, 2018

The ice cream of the summer

I love chocolate, and I love ice cream so this Brownie Fudge Coffee Ice Cream was born.

What’s your favorite frozen treat of the summer? I pretty much love anything with coffee, cookie dough, and honestly am a fan of caramel in ice cream. However, I just feel like adding brownies to ice cream, gelato, or frozen yogurt is the way to go. Just look at this!

And this brownie recipe is my all-time go-to and favorite brownie recipe. It’s just the right amount of chocolate and fudginess in a brownie and is even better when you add toppings or add-ins like nuts, cookie dough, or even fruit (yes I know, sounds weird, but strawberries or raspberries would go perfectly in these if you love that choco-fruity combination).

Are you convinced yet?

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Brownie Fudge Coffee Ice Cream.

Brownie Fudge

  • 1 cup white, granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 8 ounces bittersweet chocolate, chopped ((4 ounces melted))
  • 1 teaspoon instant coffee granules
  • 3/4 cup all-purpose flour
  • 1 tsp salt
  • 3/4 cup dark chocolate ice cream, softened

Coffee Ice Cream

  • 1-1/2 cups whole milk
  • 1-1/2 cups heavy cream
  • 3/4 cup white, granulated sugar
  • 1-3/4 cups whole coffee beans
  • 5 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon finely ground coffee
  1. Preheat oven to 350 degrees F.

  2. To make brownies, in a large bowl, whisk sugar, butter, and oil until light and fluffy. Whisk in eggs, vanilla, and melted chocolate. Fold in coffee granules, flour, and salt until just combined. Fold in remaining 4 ounces of chopped chocolate. Pour into 8×8 inch pan, and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely. Set aside.

  3. To make coffee ice cream, in a large saucepan over medium heat, heat milk, 1/2 cup of the heavy cream sugar, coffee beans, and salt until warm. Cover, remove from heat, and let coffee beans steep in liquid at room temperature for at least 1 hour.
  4. Add 1 cup of the heavy cream to a large bowl, and set on ice. Reheat the coffee and milk mixture until warm again. Whisk egg yolks into mixture, whisking constantly so the eggs do not scramble. Constantly whisk and cook the mixture until thick, about 10 minutes. Pour mixture into strainer and whisk in cream. Discard beans, and whisk in vanilla and ground coffee. Mix until mixture comes to room temperature. Pour mixture into ice cream tin (I used a cold loaf pan).
  5. Chop brownie into bite-size pieces (you do not have to use all of brownies; save some for a snack :)). Swirl chocolate ice cream into coffee ice cream mixture, and drop in bits of brownie. Swirl mixture so all flavors are incorporated and well distributed. Freeze until firm, and serve cold. Enjoy!

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