Indulge in the ultimate homemade treat with this no-churn brownie ice cream recipe that takes just minutes to prepare.
There’s no need for special ingredients or equipment either so with this simple recipe, you'll be whipping up a dreamy, creamy ice cream without any fuss.
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- Does this brownie ice cream need to be churned?
- Ingredients
- Equipment
- Step-by-step instructions
- Full printable recipe
- More ice cream recipes to try!
Imagine the perfect harmony of rich cocoa, velvety cream, and sweet condensed milk, all coming together to create a lusciously creamy base. Now add generous chunks of decadent brownie bites and swirls of luscious chocolate sauce and you have a dessert masterpiece that seriously rivals your favourite store-bought brownie ice cream.
Homemade ice cream tastes extra special because everything is so fresh. And by making it from scratch, you have complete control over the quality of ingredients, ensuring a truly indulgent experience with every spoonful. Plus, the joy of creating this frozen delight with your own hands adds an extra layer of satisfaction.
The ingredients for this no-churn brownie ice cream are refreshingly simple, and you probably have them in your refrigerator or cupboard already.
All you need is double cream (heavy cream) to create that luscious creamy base, cocoa powder to infuse it with rich chocolate flavour, and a can of condensed milk for the perfect sweetness and smooth texture.
And, of course, we can't forget the star of the show - chopped-up brownie pieces (perhaps some leftovers from my extensive collection of brownie recipes!) and a drizzle of chocolate sauce for that extra touch of decadence.
Does this brownie ice cream need to be churned?
Despite what you may have heard, you do not have to churn ice cream to get a light, creamy result. Instead, you can whip in the air before you freeze!
To create this divine ice cream, simply whisk the double cream, cocoa powder, and condensed milk together until airy and creamy. Then, with a gentle hand, fold in the irresistible brownie bites, ensuring each spoonful is laden with sweet indulgence.
Pour the mixture into a container, top with more brownie pieces, and swirls of chocolate sauce, then freeze overnight.
The next day, your no-churn brownie ice cream is ready to scoop and serve. With its velvety texture and heavenly flavours, this homemade ice cream is an instant crowd-pleaser.
The recipe makes enough for eight servings, making it a perfect dessert for a movie night with friends, a sleepover treat with the kids, or a delightful finale to a dinner party.
Ready to make this brownie ice cream? Grab your whisk and get started!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 600 ml (2½ cups) double cream (heavy cream)
- 30 g (¼ cup) cocoa powder (dutch processed)
- 250 g (8.8 oz) condensed milk
- 175 g (6 oz) brownie cut into small cubes
- 1 tbsp chocolate sauce (plus extra to serve)
Equipment
- 1.5 litre freezer-safe container with lid
Step by Step Instructions
Put the cream in a large mixing bowl.
Whisk to soft peaks.
Add the condensed milk.
Sift the cocoa powder on top.
Whisk until thick and even.
Add the brownie pieces, keeping a handful (about 25g) back.
Fold through.
Spoon the mixture into the container and level off.
Dot the reserved brownie pieces on top.
Drizzle with the chocolate sauce.
Place in the freezer overnight to set.
Stand your ice cream scoop in warm water to make it easier to serve your brownie ice cream.
If it's still to firm to serve, allow the tub to stand covered for 10 minutes (or less on a hot day) and it should be easier to work with
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Brownie Ice Cream Recipe
Brownie Ice Cream Recipe
Ingredients
- 600 ml (2½ cups) double cream (heavy cream)
- 30 g (¼ cup) cocoa powder (dutch processed)
- 250 g (8.8 oz) condensed milk
- 175 g (6 oz) brownie cut into small cubes
- 1 tbsp chocolate sauce (plus extra to serve)
Equipment
- 1.5 litre freezer-safe container with lid
Instructions
- Put the cream in a mixing bowl and whisk to soft peaks.
- Add the condensed milk, then sift the cocoa powder on top.
- Whisk until thick and even.
- Add the brownie pieces, keeping a handful (about 25g) back, and fold through.
- Spoon the mixture into the container and level off.
- Dot the reserved brownie pieces on top.
- Drizzle with the chocolate sauce.
- Place in the freezer overnight to set.
- Stand your ice cream scoop in warm water to make it easier to serve your brownie ice cream.
- If it's still to firm to serve, allow the tub to stand covered for 10 minutes (or less on a hot day) and it should be easier to work with
Nutrition
More ice cream recipes to try!
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