Chill the Red Raspberry Variegate to 40º F. prior to use.
Add the Chocolate powder to approximately 25% of the ice cream mix and stir until dissolved.
Pour the slurry into the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, swirl in the Red Raspberry Variegate and sprinkle in the Fudge Brownie Pieces, turning the container occasionally to achieve uniform distribution of the ice cream, the variegate and the brownies.
Note: A three-gallon container of ice cream requires 22 fluid ounces of Red Raspberry Variegate and 22 ounces of Fudge Brownie Pieces.
Storage: To insure maximum freshness, store the Fudge Brownie Pieces in the freezer.