Espresso And Fudge Brownie Ice Cream

coffee fudge brownie ice cream

Smooth and creamy espresso ice cream studded with fudgy brownie chunks, crunchy walnut chunks and a sprinkling of flakey salt. A recreation of Haagen dazs's Brownie Macchiato. Adapted from David Lebovitz.


  • 250 g Full cream milk (1 cup)
  • 500 g Thickened/Heavy cream (2 cups)
  • 150 g Sugar (3/4 cup)
  • 30 g Coarse ground coffee
  • 5 Egg yolks
  • 3 g squares of my ultimate brownies chopped into 1cm cubes
  • Handful of walnuts, roughly chopped
  • Pinch of flakey salt


  1. In a medium sized saucepan heat the milk and cream until warm
  2. Add the ground coffee and leave to infuse for 10 minutes
  3. In a medium sized bowl combine the egg yolks and sugar, whisking until completely combined
  4. Pour the infused milk through a sieve into the egg yolk mixture and whisk
  5. Transfer the ice-cream mixture back into the sauce pan and heat over medium heat, stirring constantly until the mixture coats the back of a spoon
    Remove from heat and transfer into a bowl
  6. Allow to cool completely in the fridge for several hours or overnight
  7. Once chilled pour into an ice-cream machine and churn according to the manufacturers instructions
  8. Transfer to an airtight container and fold in the brownie chunks and walnuts
  9. Sprinkle with flakey salt and place in the freezer for a few hours to set
  10. Enjoy!*
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