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Hot Fudge and Brownie Ice Cream

  • Intermediate
  • 1-1/2 quarts
  • 57 min
Baking Success Or Baking Mess


1 cup thoroughly chilled Hot Fudge Sauce
1 package brownie mix**
2 cups whole milk
1-1/2 cups heavy cream
1 cup sugar
1/3 cup Crown® Lily White® Corn Syrup
1 tablespoon pure vanilla extract
Pinch of salt (optional)


Make Hot Fudge Sauce and chill at least 2 hours. (This can be made several days ahead, if desired). Bake brownies according to package directions. Cool. Measure 2 cups coarsely cubed brownies and refrigerate until ready to make the ice cream. The remaining brownies can be enjoyed anytime.

Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract and salt; continue stirring until well blended.

Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Add cubed brownies the last 2 to 3 minutes of churning. Immediately pour into a large bowl and freeze 1 hour. The ice cream will become more solid in the freezer.

Layer ice cream and chilled Hot Fudge Sauce in a freezer container. Freeze at least 2 hours before serving.

**Or, prepare your favourite brownie recipe.

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