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South Asian Malai Kulfi ice cream meets my chocolate obsession in this delicious Triple Chocolate Brownie Kulfi! It is made with three components: a no churn chocolate kulfi ice cream, fudgy brownie bits and swirls of chocolate ganache. The result is a chocolatey, indulgent ice cream that feels like expensive gelato, but takes none of the effort!
Whether you’re hosting for the Holidays, Eid, Diwali or a summer BBQ, this chocolate kulfi is the perfect, low effort make ahead dessert year round. And if you want a non-chocolatey dessert to pair with it, check out my easy 4 ingredient mango kulfi!
3 components in this chocolate kulfi
You need 3 components to make this chocolate brownie kulfi – don’t worry, though, they’re all incredibly easy!
- Chocolate ganache. A mixture of cream and chocolate (I recommend semi-sweet or a mixture of milk and dark) is mixed into the ice cream base, and then also swirled on top
- Brownies: To keep things simple, you make my easy chewy cocoa powder brownies. They take only 7 ingredients, no mixer, and are ready in 30 minutes start to finish. I purposefully avoid making chocolate-based brownies for frozen desserts because they harden too much in the freezer. These brownies remain soft and chewy in the ice cream
- Chocolate malai kulfi: This is an easy, no-churn chocolate ice cream made by blending heavy cream, sweetened condensed milk, coffee and bread – then mixing in chocolate ganache
Bread in ice cream!?
Yes, bread in ice cream! This is a trick I learned when developing my Malai Kulfi recipe. Adding a little bread to no-churn ice cream gives it a milky, gelato like texture without any cooking, AND results in a soft and creamy ice cream that isn’t icy. Trust me on this one.
Step by step photos
Here are the step by step photos for this recipe:
That’s it! Cover and freeze. Then remove from the pan, slice, serve and enjoy!
Important tip on blending
You have to be very careful blending the kulfi ice cream base! I recommend blending in pulses, mixing in between, until the bread is blended in and the mixture becomes creamy and slightly fluffy. If you blend any longer, the cream can split and become grainy, which is a point of no return. It takes only seconds, so be careful.
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Ingredients
Chocolate ganache
- 1 1/4 cup heavy cream (300g)
- 300g dark or semi-sweet chocolate, chopped
Brownies
- 1 1/3 cup granulated sugar (266g)
- 2/3 cup melted butter (150g or about 11 tbsp)
- 2 large eggs
- 2/3 cup all purpose flour (86g)
- 1/2 cup Dutch processed cocoa powder (50g)
- 1/2 tsp baking powder
- 3/4 tsp salt
Chocolate kulfi
- 3 cups cold heavy whipping cream (720g)
- 1 can sweetened condensed milk (396g or 14oz)
- 2 King’s Hawaiian Rolls (84g) – or use about 2 slices of any other white bread that is roughly the same weight in grams
- 2 tsp instant coffee
- 1 cup of chocolate ganache from above (240g)
Instructions
Chocolate ganache
- Add the cream and chocolate to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until a smooth ganache forms. Set it aside to cool down
Brownies
- Pre-heat your oven to 350F (conventional / no fan). Line a 9×9 light colored metal baking pan with butter / baking spray and parchment paper
- Measure the granulated sugar first, then add it to a food processor. Blitz for 30-60 seconds or until the sugar turns powdery
- Melt the butter in the microwave in 15 second increments. Add the melted butter and ground sugar to a bowl. Whisk with a hand whisk for about 60 seconds or until the mixture looks smooth
- Add the eggs and whisk again until the eggs are fully combined and the mixture looks smooth
- Now sift in the flour, cocoa powder, baking powder and salt directly into the bowl. Gently mix in the dry ingredients using slow folding motions until just combined. Do not over-mix to prevent gluten formation. I like using a rubber spatula for this step
- Spread the brownie batter into the prepared pan. It will become thicker with time so you may need to use a spatula to spread it evenly
- Bake the brownies in the pre-heated oven for 18-20 minutes, until the edges are set but the middle is still a little soft to touch. A toothpick inserted in the center should come out with moist crumbs on it
- Remove from the oven and place the pan in the fridge to chill
Chocolate kulfi
- Add the cream, sweetened condensed milk, coffee and bread rolls to a blender. Blend in pulses, stirring in between if needed, until the bread is blended and the mixture looks creamy and slightly fluffy. Take care not to over blend, as that can cause the mixture to split and become grainy. Blending shouldn’t take too long!
- Pour the ice cream base into a bowl. Add 1 cup (240g) of the chocolate ganache prepared earlier, and fold it in with a spatula
Assembly
- Chop the cooled down brownies into bite sized chunks. Add them to the chocolate kulfi, saving about a quarter for decoration, and mix in gently
- Line a 9×9″ pan with 2 parchment paper sheets, or 2 sheets of cling wrap placed perpendicularly. Pour in the chocolate brownie kulfi mixture and spread if needed
- Add the remaining ganache on top in dollops, and use a knife or skewer to swirl it into the ice cream. You can also save some ganache for serving with the ice cream. Press in the leftover brownie chunks
- Cover the pan with cling wrap and freeze for 6 hours, or until the kulfi is frozen solid
- When ready to serve, carefully lift the ice cream slab from the pan using the parchment or cling wrap. Place it on your serving stand, cut into slices, serve and enjoy!
Video Tutorial
Notes
Bread: For this recipe specifically, I used King’s Hawaiian’s limited edition Maple Brown Sugar Rolls for a fall flavor! If you can find them, they taste amazing. However, you can also use their regular sweet rolls, or any other white bread.
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