Beat the summer heat with ultra-creamy No Churn Chocolate Brownie Ice Cream—packed with fudgy brownie chunks in every bite. Easy to make at home with no ice cream maker required!
No Churn Chocolate Brownie Ice Cream captures the best of both worlds with fudgy brownie pieces and rich, velvety chocolate ice cream. It’s versatile, quick to prepare, and guaranteed to impress. From the very first bite, this homemade chocolate brownie ice cream will have everyone asking for seconds and the recipe!
Never made ice cream at home? This recipe is the perfect place to start and is easy as it is delicious. No ice cream maker required, complicated techniques, or fancy ingredients! All it takes is simple ingredients and a little freezer space to whip up a dessert that tastes like it came from your favorite ice cream parlor. The no-churn method couldn’t be easier: just whip, fold, freeze, and enjoy! It’s the ideal introduction for both beginners and seasoned home bakers alike.
No Churn Chocolate Brownie Ice Cream
No Churn Chocolate Brownie Ice Cream will be on repeat all season long. This recipe stands out from other homemade ice cream recipes for a few key reasons. First, it’s incredibly easy and fuss-free. You only need a handful of ingredients like heavy whipping cream, sweetened condensed milk, cocoa powder, and vanilla extract to create a rich and creamy base. But the best part about it is how easy it is to make it your own. There are endless ways to dress it up and make it extra delicious for any party or occasion!
Ingredients
- 2 ½ cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Dutch-process unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 2 cups brownie pieces
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.
In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain.
Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.
Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.
Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!
Storing
This recipe is obviously freezer-friendly, perfect for planning ahead. When stored in an airtight, freezer-safe container, it will stay fresh and delicious for up to 1 month. If you have the freezer space, consider making a double batch—you’ll be glad you did! Once you see how quick and easy it is to whip up, it’s great to stock up for those “just because” moments or last-minute guests in the heat of the summer.
🍨 Holly’s Tips for the Perfect No Churn Chocolate Brownie Ice Cream:
- Use cold cream – It whips faster and holds its shape better when folding it into the mixture.
- Fold gently – Combine the mixtures with a light hand to maintain the airy texture.
- Take the ice cream out of the freezer about 15 minutes before serving – Let it soften slightly at room temperature for easier scooping.
- Warm the ice cream scoop in hot water – Dip your scoop in a cup of hot water before serving, and re-dip between scoops for smooth, effortless portions.
More Special Tips: Looking for even more fun? Try mixing in cookie dough bits or cookie crumbs, crushed pretzels, or even a spoonful of Nutella. The possibilities are endless, and the result is always delicious! 🍨
- Swirl in hot fudge ganache – Create a gorgeous ripple effect by layering rich fudge or silky chocolate ganache throughout the ice cream before freezing.
- Add chopped chocolate or chocolate chips – For a little extra texture and crunch, fold in semi-sweet, dark, or even white chocolate chips.
- Drizzle caramel or peanut butter – Spoon ribbons of caramel sauce or melted peanut butter into the mix for a salty-sweet balance that’s totally crave-worthy.
- Top with whipped cream and crushed brownies – Just before serving, add a dollop of whipped cream and sprinkle extra brownie bits for a decadent, sundae-style finish.
Servings
This recipe yields about 6 to 8 servings, depending on how big you scoop it!
Similar Recipes
Craving something similar? This No Churn Oreo Fudge Ice Cream is what oreo lovers dreams are made of.
In the mood for something extra chocolatey? Try my Easy Fudge Ripple Ice Cream, swirled with rich fudge ribbons and full of classic flavor.
Prefer something creamy and nutty? My Peanut Butter Ice Cream features smooth vanilla ice cream layered with chunks of peanut butter cookies for the perfect sweet-salty combo.
Love cookie butter? Fall in love with my Homemade Biscoff Ice Cream, made with a luscious vanilla base and generous swirls of Biscoff cookie butter throughout.
For a more refreshing and fruity twist, check out my Easy Strawberry Cheesecake Ice Cream packed with real strawberries and chunks of creamy cheesecake.
Have you made my No Churn Chocolate Brownie Ice Cream?
Leave a review and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! 🍫🍦 #ChocolateBrownieIceCream #EasySummerDessert #NoChurnIceCream #LifeInTheLofthouse
No Churn Chocolate Brownie Ice Cream
Ingredients
- 2 ½ cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Dutch-process unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 2 cups brownie pieces
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.
- In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain.
- Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.
- Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.
- Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!
Just wanted to let you know the sweetened condensed milk is not in the list of ingredients.
Thank you for letting me know! I appreciate that. It’s now added 🙂