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No Churn Chocolate Brownie Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes plus freezing time
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No Churn Chocolate Brownie Ice Cream is a rich and creamy homemade dessert that’s incredibly easy to make without an ice cream maker. Combining whipped heavy cream, sweetened condensed milk, and cocoa powder, this recipe is enhanced with chunks of fudgy brownies and optional chocolate chips for extra indulgence. Perfect for chocolate lovers, it requires minimal prep time and freezes into a luscious treat that’s ready to scoop and enjoy.

Ingredients

Scale

Ice Cream Base

  • 2 cups heavy whipping cream, cold
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Add-ins

  • 1 cup brownie chunks (homemade or store-bought)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, which means the cream holds firm peaks when the beaters are lifted.
  2. Prepare Chocolate Mixture: In a separate bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until the mixture is smooth and well combined.
  3. Fold Cream and Chocolate Mixture: Gently fold the whipped cream into the chocolate mixture in three additions, carefully combining them while maintaining a light and airy texture to keep the ice cream creamy.
  4. Add Brownies and Chocolate Chips: Fold in the brownie chunks and optional chocolate chips evenly into the mixture, distributing the pieces throughout the ice cream base.
  5. Freeze the Ice Cream: Pour the combined mixture into a 9×5 inch loaf pan or airtight container, smooth the top with a spatula, then cover with plastic wrap or a lid. Freeze for at least 6 hours or overnight until firm and scoopable.
  6. Serve: Once fully frozen, scoop the ice cream into bowls or cones and enjoy your homemade no churn chocolate brownie ice cream.

Notes

  • For extra texture and flavor, drizzle caramel or fudge sauce over the ice cream before freezing.
  • You can substitute gluten-free brownies if needed to make the recipe gluten-free.
  • Avoid overmixing when folding the whipped cream into the chocolate mixture to keep the texture light and creamy.

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Find it online: https://easycookingmadefun.com/no-churn-chocolate-brownie-ice-cream-recipe/