1. 3 ½ cup Cream Base
2. 1 cup Ghirardelli Chocolate Supreme brownie mix
3. 2 Tbsp cocoa Powder
4. Cooked brownies (Ghirardelli Chocolate Supreme brownie mix)

Brownies

1. Bake the brownie according to the directions on the box.
2. Let them cool and then crumble them up.

Brownie Mix

1. Preheat the oven to 350°F. 
2. On a parchment paper lined baking sheet, spread 1 cup brownie mix.
3. Put the pan in the oven and toast the mix for 5 minutes.
4. When finished, let the mix cool.

Ice Cream

1. In a mixing bowl add the brownie mix and 2 Tbsp of cocoa powder, give it a whisk.
2. While whisking, slowly and in a steady stream pour the cream base into the brownie mix. Mix until smooth and no lumps remain. (If the mix is still a little grainy, use an immersion blender to make it smoother). 
3. Pour the mix into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
4. Turn off the machine and remove the dasher.
5. Add the crumbled brownie pieces to the ice cream. Use your own discretion, use as much or as little as you’d like; mix by hand.
6. Fill the ice cream container. 
7. Cover and freeze for 8 hours or overnight.