Brownie Ice Cream Recipe
This no churn brownie ice cream recipe takes minutes to prepare. You'll simply whip up cream, condensed milk and cocoa, fold in brownie bites and freeze!
Servings: 8 servings
Equipment
- 1.5 litre freezer-safe container with lid
Ingredients
- 600 ml double cream (heavy cream)
- 30 g cocoa powder (dutch processed)
- 250 g condensed milk
- 175 g brownie cut into small cubes
- 1 tbsp chocolate sauce (plus extra to serve)
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
Calories: 470kcal | Carbohydrates: 40g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 133mg | Potassium: 251mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg
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