Instructions
- Base Prep: Put the milk, allulose, and stevia into a pan. In a separate small container, mix the skim milk powder and the stabilizer together to prevent clumping, then whisk that into the milk mixture.
- Heating: Whisk in the cocoa powder. Heat the base to 85°C (185°F) and hold it there for about 5 minutes. This activates the stabilizer and allows for a tiny bit of evaporation for a richer texture.
- Melting: Chop the dark chocolate into small pieces. Once the base is heated, remove it from the heat, add the chocolate, and stir for about 30–60 seconds until completely melted.
- Cooling: Pour in the cold whipping cream. This will quickly bring the temperature down (to ≈ 41°C).
- Aging: Transfer the base to a container and age it in the fridge overnight.
- Churning: Give the base a good stir before pouring it into your pre-chilled ice cream machine. Churn until it reaches the desired consistency.
- Adding Mix-ins: Chop your brownies and fudge into small pieces. Layer them into your containers as you pour in the churned ice cream, or swirl in your fudge sauce.
- Hardening: Place the tubs in the freezer to harden completely before serving.
Ingredients
g
- 22 g
- 48 g
- 73 g
- 0.5 g
- 2.4 g
- 24 g
- 560 g
- 20 g
Calculations
See allServing Temperature
-14.1 °C
Sweetness
17.86%
Total solids
32.56%
Fat
3.76%
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 96 kcal | 723 kcal |
| Total fat | 3.8 g | 28.2 g |
| Saturated fat | 2.2 g | 16.9 g |
| Trans fat | 0 g | 0 g |
| Carbohydrates | 19.1 g | 143.5 g |
| Sugars | 3.9 g | 29.2 g |
| Fiber | 2.7 g | 20.4 g |
| Protein | 6.3 g | 47.3 g |
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Recipe details
| Visibility | Public |
|---|---|
| Likes | 0 |
| Views | 10 |
| Author | Ryan Clorfeine |
| Created | 10/2/2026 |
| Updated | 10/21/2026 |
| Evaporation | 0% |