Christmas Kahlua Brownie Fudge Swirl Ice Cream (Gluten-Free)

36 steps

Equipment: 8×8-inch pan, saucepan, whisk, ice cream maker, loaf pan or similar freezer container

Updated at: Sun, 07 Dec 2025 00:12:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

120

High

Nutrition per serving

Calories1494.3 kcal (75%)

Total Fat81.5 g (116%)

Carbs176.5 g (68%)

Sugars145.4 g (162%)

Protein17.7 g (35%)

Sodium392.9 mg (20%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Instructions

Part 1 – Fudgy Gluten-Free Kahlua Brownies

Step 1

Heat oven to 350°F / 175°C.

Step 2

Line an 8×8 pan with parchment (overhang for lifting) and lightly grease.

Melt & dissolve.

Step 3

In a small saucepan, melt butter over low heat.

Step 4

Remove from heat, whisk in sugar until glossy and a bit thick (1–2 min – this helps that shiny top).

Step 5

Whisk in 2 Tbsp Kahlua, then let cool 2–3 minutes so it’s warm, not hot.

Whisk wet, then dry.

Step 6

Whisk in eggs one at a time, then vanilla.

Step 7

In a bowl, whisk cocoa, GF flour, salt, and espresso powder (if using).

Step 8

Stir dry ingredients into the butter–sugar mixture just until no dry streaks remain. Batter will be thick and glossy.

Bake.

Step 9

Spread into pan and smooth top.

Step 10

Bake 20–25 minutes, just until a toothpick comes out with a few moist crumbs (you want fudgy, not dry).

Brush with Kahlua.

Step 11

While warm, brush the top with the remaining 2 Tbsp Kahlua for extra flavor. (Very “Kahlua brownie” recipes often layer the liqueur like this for a deeper taste.

Step 12

Cool completely, then chill until firm.

Step 13

Cut into ½-inch cubes.

Step 14

Measure out 2 cups of cubes for the ice cream; freeze them on a parchment-lined tray so they don’t smear in the churn.

Part 2 – Mocha Fudge Swirl

Step 15

In a small saucepan, combine cream, sugar, cocoa, and corn syrup/honey.

Step 16

Bring to a gentle simmer over medium heat, whisking until smooth and slightly thickened (2–4 minutes).

Step 17

Remove from heat, stir in Kahlua (if using), salt, and vanilla.

Step 18

Cool to room temp, then chill until thick but pourable. (You don’t want it hot when you swirl it into the ice cream.)

Infuse the dairy.

Step 19

In a medium saucepan, whisk together cream, milk, sugar, salt, and espresso powder.

Step 20

Heat over medium until hot and steaming but not boiling, stirring to dissolve sugar.

Temper the yolks.

Step 21

In a separate bowl, whisk egg yolks.

Step 22

Slowly drizzle about 1 cup of the hot dairy into the yolks while whisking constantly.

Step 23

Pour yolk mixture back into the saucepan.

Cook the custard.

Step 24

Cook over medium-low heat, stirring constantly with a spatula, until mixture thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Don’t let it boil.