Some days my kids are the best.  Some days they are the worst.  Ok, maybe not the worst, but, it’s like they’re in cahoots and conspiring against me, trying to drive me completely insane.

“Let’s both cry, for no reason, uncontrollably, while it’s 90 degrees outside, while mom is cooking dinner.  Ya, that sounds like a good plan.”

I know every mom or parent feels this at some point and that I’m not some special case.  Even so, in that moment, dear goodness, all I want it a little quiet and a honkin’ bowl of ice cream.  With chocolate.  Lots and LOTS of chocolate.  And if that chocolate was maybe a brownie, I’d be delighted.

Since I’m completely obsessed with making ice cream right now, I went ahead and made myself some with chocolate truffles and brownie batter truffles.   After tasting the first bite, I gave myself a little pat on the back for a job well done.  This ice cream makes any rough day just a little bit better.  Sure, this took a little bit of effort to make the ice cream base, the 2 types of truffles, but it is sooooo worth it.  I plan on using the brownie batter truffles in more recipes… they’re totally addicting to munch on, beware!



Note: In most of my ice cream recipes I use 1% milk rather than whole milk or half and half (I don’t replace the heavy cream with 1%, the heavy cream is essential!).  This is simple to lower the overall fat content in each batch (because then I can add extra stuff to it, like butter based brownie batter, go me!).  You can replace the low fat milk with whole milk or half and half, that would make this taste even MORE rich and decadent.


Brownie Truffle Swirl Ice Cream

Brownie Truffle Swirl Ice Cream


    Vanilla Ice Cream:
  • 2 cups low fat milk
  • A pinch of salt
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 5 large egg yolks
  • 1 tsp vanilla extract
  • Brownie Batter Truffles:
  • 1/2 stick butter (4 tbsp), melted
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tsp vanilla
  • pinch of salt
  • Chocolate Truffle:
  • 1/2 cup heavy cream
  • 4 oz chocolate (chocolate chips work fine)


Vanilla Ice Cream:

Heat the milk, salt, and sugar in a saucepan.

While this is warming, set up an ice bath by placing a large bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream and vanilla extract into the bowl.

*An ice bath helps the custard base cool more quickly than just placing it in the fridge.

In a separate bowl, stir together the egg yolks. Then gradually pour some of the warmed milk into the yolks, whisking constantly as you pour. Do this slowly so you don’t scramble the eggs. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a spatula or wooden spoon. Cook until the custard thickens enough to coat the spatula, this takes about 10-15 minutes.

Strain the custard into the heavy cream (in the prepared bowl and ice bath). Stir the custard occasionally to help it cool. You may need to replace the ice and water once or twice if it melts. Then refrigerate to chill thoroughly, at least 4 hours.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add in the brownie batter truffles and the chocolate truffles in the last 30 seconds of churning. Scoop into a freezer safe container and freeze until it completely solid. Or, eat it as is for a more ‘soft serve’ style.

For the brownie batter truffles:

In a medium bowl whisk the cocoa, flour, sugar and salt. Stir in the melted butter and vanilla. Stir just until combined. The batter will be thick.

Pull off small chunks (about 1/4 inch) of the batter and set them on a plate. No need to roll the pieces to make them look pretty.

For the chocolate truffles:

Warm the 1/4 cup heavy cream in a saucepan. Once the edges start to bubble, turn off the heat and add the chocolate. Let it sit for about 5 minutes, then whisk the cream and chocolate together until the chocolate is melted and the ganache looks glossy. Set aside to cool and firm. You can place it in the fridge to firm faster. Once it is firm, scoop small pieces onto a plate, place the plate in the fridge until you’re ready to add the chunks to the ice cream.