- 2c heavy cream
- 6 Tbsp unsweetened baking cocoa
- 1c sugar
- 1c semi-sweet chocolate chips
- 1tsp vanilla
- pinch salt
- 1 1/4c whole milk
- 1c brownie bites
- 1/2c toasted almonds
- In a medium saucepan, whisk together cream, cocoa, and sugar over medium heat until mixture comes to a full, rolling boil. Remove from heat and immediately whisk in chocolate chips until melted (if you need to, you can put the saucepan back over low heat until chocolate chips are melted). Stir in vanilla, salt, and milk.
- Pour mixture into a bowl, cover with plastic wrap or a lid and chill until completely cooled (this took me about 3 hours). Freeze in ice cream maker according to manufacturer’s directions, stirring in brownie bites and almonds at the end of the mixing time. Freeze several hours before serving.
- Makes about 1 1/4 quarts