Homemade Ben and Jerry's Ice Cream

Homemade Ben and Jerry’s Chocolate Fudge Brownie Ice Cream

Ben and Jerry’s have so many creative flavours in their range. Wouldn’t it be nice to make something similar at home?

This recipe shows you how to make homemade Ben and Jerry’s Chocolate Fudge Brownie Ice Cream. It’s not the exact recipe, but you’ll get something just as delicious.

Is the homemade ice cream better?

The biggest benefit of making your own ice cream is controlling the ingredients. I stuffed mine with extra large chunks of brownie. You can to.

Brownie chunk comparison

Whether you opt for store-bought or DIY, both choices are delicious. They’re creamy, chocolatey and it’s hard to stop eating.

Comparing Ben and Jerry's to the Homemade Version

How to make the ice cream

You have two options for the brownies. Either make them yourself or buy a pack from the supermarket. They’ll only set you back a few dollars and they work great.


  • 5 egg yolks
  • 3/4 cup sugar
  • 2 cups thickened cream (heavy cream)
  • 1 ½ cups full cream milk (whole milk)
  • ¼ cup good quality Dutch cocoa
  • 250g (8oz) brownies (cut into pieces)


  1. Whisk yolks and sugar in a medium bowl until pale. Set aside.
  2. Add cream, milk and cocoa to a medium saucepan and whisk while heating on medium to high.
  3. When milk starts to simmer remove from heat. Pour about a cup of the hot milk into the eggs while you whisk at pace.
  4. Pour the yolks back into the saucepan of milk and continue heating, stirring occasionally. It’s ready when the milk thickens and coats the back of a spoon. Don’t allow to boil as you’ll cook the yolks.
  5. Add milk mixture to an airtight container and refrigerate for at least 3 hours or preferably overnight.
  6. Freeze ice cream in your machine as per manufacturer’s instructions. Just before the ice cream has finished churning, toss in the brownie pieces.
  7. Pop in freezer until fully hardened.

What if you don’t have an ice cream maker?

Follow the first 5 steps above and then add it straight to the freezer instead of an ice cream maker. Every 30 minutes remove it from the freezer and beat until smooth. Do this as quickly as possible so that the ice cream doesn’t have time to melt. Every half hour repeat this step for about 3 more times.

On the final beating, stir in the brownie pieces. You want to add them as late as possible in the freezing process. Adding them too early will result in the brownie crumbling and the texture of the ice cream won’t be pleasant.

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