Brownie Ice Cream Recipe
This super easy Brownie ice cream recipe is made for chocolate lovers and for easy recipe lovers too! it’s a no-churn ice cream and super simple to make, with a rich chocolate ice cream base and filled with brownie chunks.
I promise that with every spoon you take you’ll get quite a few brownie pieces!
What does making no-churn Ice cream means?
It might look daunting making your own ice cream, but I promise it isn’t. You’ll stop buying store-bought ice cream after trying this!
To make it simple and quick to prepare, this chocolate brownie ice cream is no-churn, which means that it’s made without an ice cream machine or ice cream maker. No egg yolks either! It makes it super convenient!
To attain that creamy consistency, you’ll need whipped heavy cream and condensed milk for the ice cream base, which are two very simple ingredients found in every grocery store. You probably already have them in your pantry.
Ingredients you’ll need for this Brownie Ice Cream recipe
To make this homemade ice cream you’ll need:
- Heavy whipping cream. Will help give a creamy consistency to the ice cream
- Sweetened condensed milk. Sweetens the ice cream and helps with creaminess
- Vanilla extract. Look for good quality, pure vanilla extract for better results!
- Salt. Will help enhance the flavors
- Dutch process cocoa powder. Sifted to avoid lumps. You can also use Special dark cocoa powder from Hershey’s, which will help give the ice cream a more rich chocolate flavor than if you use regular cocoa powder. Think of it as semi-sweet chocolate Vs. milk chocolate.
- Your favorite and most decadent Brownies. Just make them plain brownies -chocolate chips are fine! You can use your own brownies (take a look at this decadent brownie recipe), use a brownie mix box, or just go to the grocery store and pick some up. (Cosmic brownies work too!)
How to make this Brownie Ice Cream recipe
- Over a large bowl and with a whisk attachment start beating your heavy cream until stiff peaks form. Add the sweetened condensed milk, vanilla extract, salt, and sifted cocoa powder, and keep mixing until everything is well combined.
2. Fold the brownie bits and the chopped brownies with a rubber spatula until evenly spread throughout the ice cream
3. Add your mixture to an airtight container, a loaf pan, or any pan of your choice, making sure it’s well-covered to avoid ice crystals. Decorate with extra chunks of fudgy brownie on top if desired and freeze for 8 hours or overnight.
Tips and Tricks
- If you’re making homemade brownies, wait until they’re completely cooled before adding them to the mixture for best results. Adding warm brownies to the chocolate mixture might make it runnier and affect the consistency after frozen.
- Chewy brownies work best after being frozen! so opt for a recipe with softer and fudgy brownies
- When the fat in the cream is cold while beating, it helps in making it light and airy, and it holds better its shape. For this reason and to accelerate the process, you can freeze the whisk and metal bowl for 15 minutes before whipping the heavy cream
- To get the bits of brownies as small as possible, try grinding them against your fingers or use a food processor
- Air exposure to the ice cream can cause freezer burn. To avoid it, flatten a layer of plastic wrap, or parchment paper against the ice cream’s surface before covering it with the lid or covering it with aluminum foil if using a pan.
How long does Ice Cream last?
Homemade Ice Cream can last in the freezer for around 2 weeks if stored correctly; after that, crystals may form and the texture could change.
Here’s a video of this Brownie ice cream recipe so you can see up-close the consistency of this luscious ice cream!
Follow this link if you’re looking for more recipes for Ice Cream & Frozen treats, or you can find some of my best ice cream recipes in the links below.
Coffee Liqueur Brownie Ice Cream
No Churn Key Lime Pie Ice Cream
No Churn Banana Bourbon Ice Cream
If you make this recipe, please be sure to give it a rating and leave a comment below!
Brownie Ice Cream Recipe
Ingredients
- 2 Cups heavy whipping cream chilled
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 5 Tablespoons dutch processed Cocoa powder sifted
- 1 Cup brownie crumbs I used store bought
- 1 Cup brownies in big chunks I used store bought
Instructions
- Beat the heavy cream until stiff peaks form (freeze whisk and metal bowl for 10 minutes for a quicker process). Add condensed milk, vanilla, salt, and cocoa powder and mix until well incorporated.2 Cups heavy whipping cream, 1 can sweetened condensed milk, 2 teaspoons vanilla extract, 1/2 teaspoon salt, 5 Tablespoons dutch processed Cocoa powder
- Fold the brownie bits and the chopped brownies with a rubber spatula until evenly spread throughout the ice cream1 Cup brownie crumbs, 1 Cup brownies in big chunks
- Place the mixture in an airtight container or a pan, top with the remaining brownie chunks, cover and freeze for 8 hours or overnight.
Notes
- If you're making homemade brownies, wait until they're completely cooled before adding them to the mixture for best results. Adding warm brownies to the chocolate mixture might make it runnier and affect the consistency after frozen.
- Chewy brownies work best after frozen! so opt for a recipe with softer and fudgy brownies
- When the fat in the cream is cold while beating, it helps in making it light and airy, and it holds better its shape. For this reason and to accelerate the process, you can freeze the whisk and metal bowl for 15 minutes before whipping the heavy cream
- To get the bits of brownies as small as possible, try grinding them against your fingers or use a food processor
- Air exposure to the ice cream can cause freezer burn. To avoid it, flatten a layer of plastic wrap, or parchment paper against the ice cream's surface before covering it with the lid or covering with aluminum foil if using a pan.
