Decadent and delicious Raspberry Brownie Ice Cream is a recipe your whole family will enjoy. Chunks of brownie and whole raspberries are surrounded by homemade vanilla ice cream in this must-have dessert.
I’m falling in love with ice cream making. Homemade ice cream allows me to be in charge of the ingredients going into the ice cream, so I can know that it only has good quality ingredients.
Some other delicious ice cream recipes I’ve shared here so far are:
More will be coming soon, I hope, but currently it’s looking like I’ve got a bit of an obsession with berries in my ice cream!
Do I need an ice cream maker to make this recipe?
I recommend it. It doesn’t have to be a fancy, expensive contraption. My ice cream maker is extremely basic. This is the maker I have, though unfortunately it’s out of stock right now. It’s not incredible, but it’s cheap and does the job.
I hope to get the KitchenAid attachment in the future, but for now, this basic unit is making all the ice cream recipes I share here.
Can I make Raspberry Brownie Ice Cream low-fat?
In order to make a good, creamy ice cream, you need cream. The real stuff, not skim milk. You definitely can substitute lower-fat options, but you will likely end up with a more icy ice cream, instead of a creamy one.
Can I make Raspberry Brownie Ice Cream sugar-free?
Although I haven’t tried this, I’m sure it could be done. However, since I don’t have much experience using sugar alternatives, I can’t give you any direction on this one.
If you decide to make this sugar-free, I would love for you to share in the comments what you did, and how it turned out!
Do I have to bake brownies for Raspberry Brownie Ice Cream?
Nope. You can definitely just pick up a pack of pre-made brownies at the store. However, if you make this with homemade brownies it’s going to be so much better!
I used my Go-To Brownie Recipe, which is the only recipe I use anymore. It’s just as easy as making brownies from a boxed mix, but it’s so much tastier!
- 1/2 pan Best Brownies (2 cups)
- 2 cups raspberries
- 1 1/2 cups sugar
- 1 Tbsp. lemon juice
- 3 cups heavy cream
- 1 1/2 cups milk
- 2 tsp. vanilla extract
- Line 2 cookie sheets with parchment paper.
- Chop brownies into bite-sized chunks, and spread out on one pan. Spread raspberries on second pan.
- Freeze for at least an hour.
- Put remaining ingredients (not the brownies or raspberries) into ice cream maker, and follow directions according to the manufacturer of the ice cream maker. My ice cream took 20 minutes of churning time.
- Fold in frozen brownie and raspberries.
- Store any unused portion in a freezer safe container.
I didn't include the freeze time for the brownies or raspberries in the total time for this recipe. Please plan accordingly.
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Amount Per Serving: Calories: 202Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 24mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 2g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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