Coffee Liqueur Brownie Ice Cream
Super easy no-churn Coffee Liqueur Brownie Ice Cream with Brownie chunks.
Extremely creamy, with chewy brownies and a kick of Coffee Liqueur, it’s the perfect grown up ice cream!
Ingredients you’ll need
- Instant coffee, dissolved in warm milk. Will give the coffee flavor to the ice cream
- Heavy whipping cream. This is the base of your ice cream
- Sweetened condensed milk. It will sweeten the ice cream and help giving texture to it
- Coffee Liqueur (I used Kahlúa). This is the special kick on your ice cream!
- Vanilla extract. Will help enhance all the other flavors
- Salt
- Brownie chunks. I used store bought brownies, but feel free to make your own!
How to make Coffee Liqueur Brownie Ice Cream (with how-to photos)
Whip the heavy cream with a whip attachment until stiff peaks form. Freezing the metal bowl and whisk attachment will help whip up the cream quicker!
Add cooled coffee and milk mixture, sweetened condensed milk, coffee liqueur, vanilla extract and salt and mix until just combined.
Fold in brownie chunks carefully with a spatula. Place mixture in a freezable container, top with more brownie chunks, cover and freeze overnight.
If you’re looking for something different, or a little bit of inspiration, click on the following links to see some more Ice Cream recipes!
- No-Churn Banana Bourbon Ice Cream
- Mexican Hot Chocolate Tequila Ice Cream
- Caramel Bourbon Oreo Ice Cream
- No-Churn Key Lime Pie Ice Cream
- Wild Blueberry & Lavender No-Churn Ice Cream
- Chocolate Raspberry Chili Ice Cream
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!
Coffee Liqueur Brownie Ice Cream
Ingredients
- 2 Cups heavy whipping cream chilled
- 2 Tablespoons instant coffee dissolved in 1/4 Cup warm milk, cooled
- 14 ounces (1 can) sweetened condensed milk
- 1/2 Cup Coffee Liqueur I used Kahlúa
- 1 teaspoon Vanilla extract
- 1/2 teaspoon salt
- 2 Cups brownie chunks I used store bought brownies, but feel free to make your own!, and some more to top if desired
Instructions
- Whip heavy cream with a whip attachment until stiff peaks form. Add cooled coffee and milk mixture, sweetened condensed milk, coffee liqueur, vanilla extract and salt and mix until just combined. Fold in brownie chunks carefully2 Cups (473.2 ml) heavy whipping cream, 2 Tablespoons instant coffee, 14 ounces (396.9 g) (1 can) sweetened condensed milk, 1/2 Cup (118 g) Coffee Liqueur, 1 teaspoon Vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 2 Cups (473.2 g) brownie chunks
- Place mixture in a freezable container, top with more brownie chunks, cover and freeze overnight. Enjoy!
