Ingredients:

  • 2 cups heavy cream, chilled
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 4 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 3 tbsp unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 2 tbsp heavy cream
  • 1 cup brownies, cut into small 1/2 inch cubes

Instructions:

  1. Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes until it smells slightly toasted. Let it cool completely.
  2. Beat the softened cream cheese and butter together until smooth.
  3. Add brown sugar, cocoa powder, and salt to the cream cheese mixture, whipping until fluffy.
  4. Stir in the heat-treated flour and 2 tablespoons of heavy cream until a thick, dough-like paste forms. Transfer to a piping bag and refrigerate.
  5. In a bowl, combine granulated sugar, sifted cocoa powder, and salt.
  6. Gradually whisk in the whole milk and vanilla extract until the sugar is dissolved and the mixture is smooth.
  7. Gently stir in the 2 cups of heavy cream, avoiding over-mixing to prevent incorporating too much air.
  8. Churn the chocolate base in an ice cream maker according to manufacturer's instructions.
  9. Layer the churned ice cream into a loaf pan or airtight container, piping the brownie batter core into the center and folding in the brownie cubes.
  10. Freeze for at least 12 hours before serving.