Dark Chocolate Brownie Ice Cream

It’s our 7th wedding anniversary tomorrow, and after 408 days of stay-at-home because of a frickin’ pandemic, I wanted to make a fun dinner for us. And fun dinner calls for a fun dessert.

Happy anniversary, my love!

I adapted this recipe from It’s Always Autumn‘s Dark Chocolate Fudge ice cream recipe.

You’ll need an ice cream maker for this recipe


  • 1 cup whipping cream
  • 2 cups 2% milk divided
  • 4 tablespoons unsweetened baking cocoa
  • 1 cup 60% or darker chocolate chips
  • 1/4 cup sugar
  • 1/2 teaspoon sea salt
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 1 package of 2-bite brownies


  • In a medium pot, heat cream and unsweetened cocoa over medium heat, whisking until well combined.
  • When edges begin to bubble, remove from heat and add chocolate chips.
  • Let them sit for a few minutes to melt, then stir until smooth.
  • Whisk in one cup of milk. Pour mixture into a large bowl and set aside.
  • Heat remaining cup of milk, sugar, and salt in a medium pot over medium heat, stirring until combined.
  • While that continues to heat, separate 5 eggs, discarding whites. Whisk yolks.
  • Pour all the eggs back into the warm milk, whisking well.
  • Continue to heat mixture until it starts to thicken. When it’s thick enough to coat a metal spoon, remove from heat and pour milk/egg mixture over the chocolate mixture.
  • Add vanilla and stir until completely combined.
  • Cover mixture and chill in the fridge for 5-6 hours until cold.
  • Chop 2-bite brownies into small pieces and set aside.
  • Once cooled, churn in ice cream maker for 20-25 mins until it’s a soft serve consistency
  • Put ice cream into freezer safe container and fold in brownie pieces until incorporated
  • Freeze for 3-4 hours (or overnight) and take out of the freezer for 10 mins prior to serving

Pumpkin Brownies

With the sudden change of the weather (30 last Sunday, 11 today) I felt like starting what will be one of many ‘autumn’ recipes.

What you’ll need:
2 Cups All Purpose flour
1 tablespoon Pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup of unsalted butter (room temperature)
1 1/4 cups granulated white sugar
1 large egg
2 teaspoons vanilla
1 tablespoon cocoa power
1 cup of canned pure (unsweetened) pumpkin pureé
1 package of mini semi-sweet chocolate chips
(melted white chocolate for drizzle – totally optional)

1. Preheat oven to 350 degrees.  Spray 9×13-inch baking pan with cooking spray
2. In a bowl,  whisk together dry ingredients and set aside

3. In a mixer – cream butter and sugar together until smooth. Beat in egg and vanilla until combined. Beat in pumpkin at a medium speed (mixture may appear curdled, no worries, its supposed to look like that)
Reduce speed to low and mix in dry ingredients.
4. Fold in chocolate chips
5. Spread batter evenly in prepared baking pan.


Bake for 35-40 minutes until sides are golden
6. Cool completely in pan.  Cut and serve! (or place in air-tight container.  Should keep for a few days)

Watch for some more pumpkin recipes coming at you…