Brownie Ice Cream Recipe

5 from 4 votes

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

Total Time8 15

Servings: 10 servings

Author: Maria Corcuera

Ingredients

2 Cups heavy whipping cream chilled
14 ounces (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 (473.2 ml) heavy whipping cream, 14 ounces (396.9 g) (1 can) sweetened condensed milk, 2 teaspoons vanilla extract, 1/2 teaspoon (0.5 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 (236.6 g) 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.

Nutrition