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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!

Brownie Ice Cream Recipe

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.

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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 the 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 Hersheys, which will help give the ice cream a more rich chocolate flavor than if you use a 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!)
Brownie Ice Cream scoop

How to make this Brownie Ice Cream recipe

  1. 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 its well covered to avoid ice crystals. (Alprazolam Bars) 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 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.
Brownie Ice Cream

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 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 easy recipes for Ice Cream & Frozen treats, or you can find some of my best ice cream recipes in the links below.

Brownie Mint Ice Cream

Coffee Liqueur Brownie Ice Cream

No Churn Key Lime Pie Ice Cream

No Churn Banana Bourbon Ice Cream

Pistachio Ice Cream

White Chocolate Ice Cream

If you make this recipe, please be sure to give it a rating and leave a comment!

Brownie Ice Cream Recipe

Print Recipe

5 from 3 votes

Brownie Ice Cream Recipe

This super easy ice cream 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.
Prep Time15 minutes
Additional Time8 hours
Total Time8 hours 15 minutes
Course: Ice Cream and Frozen Treats
Cuisine: American
Keyword: brownie ice cream recipe, brownie icecream, chocolate brownie ice cream recipe, homemade chocolate brownie ice cream, Maria Corcuera, sweet fix baker
Servings: 10 servings
Calories: 398kcal
Author: Maria Corcuera

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 cream
    1 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.

Video

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.

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 28g | Protein: 5g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 279mg | Fiber: 1g | Sugar: 4g

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