Chocolate three ways ice cream

This is yet another amazing ice cream from Ample Hills Creamery in Brooklyn. The chocolate three ways ice cream contains a rich and creamy chocolate base, brownies, and a white chocolate drizzle!

chocolate 3 ways ice cream

My obsession with Ample Hills Creamery continues. The last time we left off, I made chocolate milk and cookies ice cream. My family went through the cookbook and picked out this next ice cream, chocolate three ways. The ice cream base is the same as the chocolate milk and cookies one. We start off with a chocolate paste that’s mixed into the sweet cream custard.

chocolate three ways ice cream

Then, we make a dense and fudge-like brownie that holds up well in the ice cream. It doesn’t get soggy and maintains its firmness while frozen. Finally, we add a white chocolate drizzle because… well, why not?

chocolate three ways ice cream


This ice cream is one of the best things that’s come out of my kitchen this year, and that is no lie. You all know how much I bake around here, so saying that is a big deal.

I could go to town on just the ice cream alone. Or the brownies. And even the white chocolate drizzle. But when you put them all together, a kind of magic happens. It’s like a party in your mouth, and you don’t want it to end.

chocolate three ways ice cream

If you don’t live near Brooklyn and want to experience Ample Hills’ ice cream, this is a fabulous one to make at home. You will thank me later.

Chocolate Three Ways Ice Cream

This triple chocolate ice cream is another brilliant concoction from my latest cookbook obsession - the Ample Hills Creamery cookbook. It starts with a chocolate base and contains brownies and a white chocolate swirl!
Prep Time40 minutes
Cook Time40 minutes
Chilling time8 hours
Total Time9 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes


Chocolate paste for ice cream base

  • ¼ cup (50 grams) organic cane sugar
  • cup (30 grams) unsweetened cocoa powder
  • 2 ounces (55 grams) semisweet chocolate chopped

Chocolate ice cream base

  • ¾ cup organic cane sugar
  • ½ cup skim milk powder
  • 1 and ⅔ cup whole milk
  • 1 and ⅔ cup heavy cream
  • 3 egg yolks
  • 1 teaspoon vanilla extract


  • 14 ounces (400 grams) semi-sweet chocolate
  • ¾ cup (180 grams) unsalted butter
  • 3 Tablespoons (40 grams) vegetable shortening
  • ¾ cup (90 grams) all-purpose flour
  • ¼ cup (20 grams) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 5 eggs
  • 1 and ⅔ cups (330 grams) organic cane sugar
  • ¼ cup (60 millileters) golden syrup
  • 2 teaspoons vanilla extract

White chocolate swirl

  • 8 ounces (225 grams) white chocolate chopped
  • ¼ cup (60 millileters) heavy cream


Make the chocolate paste for the ice cream base

  • In a small saucepan, boil ⅓ cup of water. Once the water comes to a boil, remove the saucepan from the heat and stir in the sugar and cocoa powder. Mix well and then add in the chopped chocolate. Stir until smooth and set aside.

Make the chocolate ice cream base

  • Get a large bowl and fill it with ice. Set aside.
  • In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
  • Place the egg yolks in a small bowl and set aside.
  • Put a fine mesh sieve on top of a large bowl and set aside.
  • Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
  • Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
  • Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
  • Remove the pan from the heat and stir in the chocolate paste until smooth.
  • Pour the mixture into the fine mesh sieve. Remove the sieve and stir the vanilla extract into the custard mixture. Mix well.
  • Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.

Make the brownies

  • Preheat your oven to 350 degrees F. Generously grease or line a 12" x 18" baking sheet and set aside.
  • In a medium sized saucepan, melt the chocolate, butter and shortening together on low heat until melted. Remove from the heat and set aside.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In a separate small bowl, mix together the eggs, sugar, syrup and vanilla. Pour this into the pan with the melted chocolate and mix thoroughly to combine. Add the dry ingredients and mix until everything just comes together.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for 12-15 minutes. The top should be set and crackly but the middle might be a bit gooey (that's OK). Allow the brownies to cool and set, then chop them into small, bite-sized pieces and set aside.

Make the white chocolate swirl

  • Place the white chocolate in a medium sized bowl. Heat up the cream in a microwave safe bowl until it is almost boiling. Alternatively, you can heat it up on the stovetop. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Then whisk vigorously until smooth. Allow to cool before using.

Assemble the ice cream

  • Once the ice cream mixture has completely cooled, churn the custard base in an ice cream machine according to the manufacturer's directions.
  • Add the chopped brownies to your ice cream and mix it in well. Transfer to a freezer-safe container and layer on the white chocolate swirl into the ice cream. I like putting a layer of ice cream into my container, topping with a layer of white chocolate, and repeating.
  • Cover and freeze for at least 8 hours before serving.


Source: Ample Hills Creamery Cookbook by Brian Smith and Jackie Cuscuna


    • evabakes
      August 15, 2019 / 2:17 pm

      Thanks, Sheenam!

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