A dessert that combines the creamy delight of homemade frozen custard with the indulgent pleasure of chewy brownie bits. This brownie bit frozen custard recipe is a dream come true for anyone who loves the rich taste of brownies and the smooth texture of ice cream. It’s a match made in dessert heaven.

As someone who’s passionate about dessert creations, I’ve always believed in the magic of combining flavors and textures. The fusion of brownie bits in vanilla custard base is something I find incredibly satisfying. I much prefer this frozen custard over any ice cream I could buy at a store. The good news? It’s really not hard to make!

brownie bit frozen custard being scooped into a bowl

The chemistry behind frozen custard

Custard’s creamy texture is achieved through the careful tempering of egg yolks, which thickens the base without curdling. The fat from the cream and egg yolks creates a stable emulsion, while the brownie bits add a chewy contrast. The key to perfect custard lies in maintaining the right temperature and consistent stirring to ensure a smooth, creamy texture.

How do you incorporate brownie bits into frozen custard?

Fold them into the churned custard right after churning to soft-serve texture. Don’t be afraid when this starts to melt your custard. It is best to let it freeze after for at least 2 hours after to harden.

Can you use store-bought brownies for this recipe?

Absolutely! While homemade brownies are great, store-bought brownies can be a convenient and delicious alternative for this recipe.

How do you prevent the custard from crystalizing?

Ensure that the custard base is cooled quickly and churned in a ice cream maker. This process helps create small ice crystals, resulting in a smoother texture.

Is frozen custard the same as gelato?

Frozen custard and gelato are similar, but not the same. The main difference is that frozen custard typically contains egg yolks, which gives it a creamier texture compared to gelato. Gelato also has less milk fat and less air churned into it.

How to temper eggs

  • Heat the cream, milk and sugar in a sauce pan
  • Crack and separate the egg yolks into a bowl, then whisk them up
  • Once the cream mixture is piping hot, but not yet boiling, slowly pour in about 1/4 cup of the hot mixture into the egg yolks while you are rapidly whisking the yolks
  • Repeat that process 5 times
  • Slowly pour the egg yolk mixture into the sauce pan with the remaining cream mixture, while rapidly whisking the cream

By following this process, you will cook the egg yolks without having to worry about them solidifying.

slowly pouring the hot cream mixture into the egg yolks
slowly pouring the egg yolk mixture into the hot cream mixture

What is in the frozen custard?

Heavy whipping cream

Creates a rich and creamy base.

Whole milk

Balances the creaminess with its lighter texture.

Granulated sugar

Sweetens the custard and contributes to its smooth texture.

Egg yolks

Provide thickness and velvety mouthfeel.

Vanilla extract

Adds a classic, sweet flavor.

Fine sea salt

Enhances the overall taste.

Chopped brownies

Add a delightful chewy texture and chocolatey flavor.

How to store frozen custard

You should store homemade frozen custard in an airtight container in the freezer. You can keep it there for up to 3 months, although, it’s best consumed within the first month for best freshness and texture.

Can custard be made ahead of time?

Yep! Custard can sit in your fridge for up to 2 days before churning. In fact, letting it rest in the fridge will allow the flavors to blend together more, creating a richer custard. I like to, at the very least, leave it over night.

Brownie bit frozen custard being scooped out of its container

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Brownie Bit Frozen Custard

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Servings: 6 servings
This will be the creamiest homemade ice cream you will ever make, then add chewy brownie bits. Match made in heaven.


  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 1 pinch fine sea salt
  • 1 cup chopped leftover brownies


  • In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  • Cook until simmering
  • While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  • Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  • Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  • Add vanilla and salt
  • Simmer until thickened, stirring constantly
  • Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
  • Once cooled, churn in an ice cream machine until frozen
  • Fold in brownie bits, after adding toppings its best to let set in the freezer for another 2 hours


Calories: 484kcal Carbohydrates: 38g Protein: 6g Fat: 35g Saturated Fat: 21g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Cholesterol: 289mg Sodium: 52mg Potassium: 159mg Sugar: 38g Vitamin A: 1492IU Vitamin C: 0.5mg Calcium: 126mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.