This easy chocolate brownie ice cream recipe is pure magic for all the chocolate lovers out there! If you love rich, creamy desserts that don’t require fancy equipment, you’re in the right place.

This no-churn ice cream is packed with fudgy brownie chunks and a creamy chocolate ice cream base that you can whip up without an ice cream maker.

The best part? Every bite is bursting with decadent pieces of brownies! No need for egg yolks or complicated steps—just simple, pantry-friendly ingredients like heavy cream, condensed milk, and cocoa powder.

Whether you use homemade brownies, a box mix, or even store-bought brownies like cosmic brownies, this recipe makes the perfect brownie batter ice cream that will seriously upgrade your next family dinner or movie night. I promise that with every spoon you take you’ll get quite a few brownie pieces!

What does making “no-churn” ice cream mean?

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. And No egg yolks either!

How did “brownies” get their name?

Brownies likely got their name from their rich, dark brown color. The first known appearance of the term “brownie” in reference to the dessert showed up in the late 19th to early 20th century.

There’s also a fun theory that the name may have been inspired by “brownies” from folklore—small, mischievous fairies or household spirits known in Scottish and English traditions.

These “brownies” were said to help with household chores, so some people believe the name for the dessert could be a playful nod to these helpful little beings. However, most culinary historians agree that the simpler explanation—that it’s named for its color—is the most likely.

Ingredients you’ll need for this Brownie Ice Cream recipe

To make this homemade ice cream you’ll need a few simple ingredients found in every grocery store. You probably already have them in your pantry.

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: Sift to avoid lumps and give the ice cream base the chocolatey flavor
Your favorite and most decadent Brownies: Just make them plain brownies (or with added chocolate chips, if you want). 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 would work too!)

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

Cocoa powder swap: If you don’t have Dutch-process cocoa powder, you can also use Special dark cocoa powder from Hershey’s, which will help give the ice cream a richer chocolate flavor than if you use regular cocoa powder.
Chocolate chips: Toss in a handful of mini or regular chocolate chips for extra chocolatey bites in every scoop.
Peanut butter swirls: Melt some peanut butter and swirl it through the ice cream mixture before freezing for a salty-sweet combo that’s next-level good.
Cookie dough: Stir in chunks of edible cookie dough to create a mashup between a brownie batter ice cream and a classic cookie dough flavor.
Hot fudge ripple: Drizzle hot fudge between layers as you add the ice cream to your freezer-safe container for pockets of gooey goodness throughout.

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.

Fold the brownie bits and the chopped brownies with a rubber spatula until evenly spread throughout the ice cream

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.

Expert Tips

Chill your tools: To help your heavy whipping cream whip up faster and fluffier, pop your large mixing bowl and whisk or hand mixer attachments into the freezer for about 15 minutes before starting. Cold tools help achieve those beautiful stiff peaks!
Cool brownies completely: Adding warm brownies to your ice cream base can make the whole mixture too runny. Always let your homemade brownies or box mix brownies cool to room temperature before folding them in.
Fudgy brownies are key: Soft, chewy, and fudgy brownies work best here. They stay tender, even when frozen, giving you that bakery-style texture inside your brownie ice cream sandwiches or brownie sundae.
Break up those chunks: For perfect bites, crumble the brownies into small brownie pieces by hand or pulse them gently in a food processor. A mix of bigger chunks and finer crumbs gives the ice cream extra texture.
Freeze it right: Use an airtight container or a freezer-safe container like a loaf pan tightly covered with parchment paper and plastic wrap. This helps prevent ice crystals and keeps your homemade ice cream recipe smooth and creamy.
Add extra flair: Want to take it up a notch? Swirl in some hot fudge, a few chocolate chips, or even a dollop of peanut butter for that perfect ice cream shop experience at home.

Frequently Asked Questions

How long does homemade ice cream last?

Your homemade chocolate brownie ice cream will stay fresh in the freezer for about 2 weeks if stored properly in a tightly sealed airtight container. After that, it may develop ice crystals and lose that ultra-creamy texture.

Can I use a different type of brownie?

Absolutely! Whether you prefer triple chocolate brownies, cosmic brownies, or your favorite homemade brownies made with brown sugar and dark chocolate, they all work beautifully. Just be sure they’re fully cooled before mixing them in.

Do I need an ice cream machine?

Nope, and that’s the best thing about this recipe! This is one of those easy, no-fuss no-churn ice cream recipes—no Cuisinart ice-30, Cuisinart ice cream machine, or any other gadget needed. A simple large bowl, a whisk, or a hand mixer will do the trick.

Can I make this with other ice cream flavors?

Yes! While this is a rich chocolate ice cream base, you could swap the cocoa powder for a vanilla base to make a vanilla ice cream loaded with brownie chunks. You could also get creative and try other mix-ins like cookie dough, melted chocolate, or even a swirl of strawberry ice cream for fun combinations.

Take a look at this link for more Ice Cream & Frozen Treat recipes or click on the links below for more No Churn Recipes.