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This No Churn Brownie Ice Cream recipe is so yummy and easy to make. Create the perfect summer treat without an ice cream machine – brownies and brownie mix IN ice cream is probably the best invention ever!
It’s cool and creamy ice cream full of brownie mix and brownie chunks! Over the last decade ice cream shops have been making fun new and interesting flavors of ice cream and I decided to get in on the trend. After making tons of brownie desserts and ice cream recipes, I thought it was time to mix the two together.
I love to make this homemade brownie ice cream recipe when I’m craving homemade brownies but want something cold for the Summer. I can satisfy both cravings with this one easy brownie sundae recipe.
Brownie batter ice cream is a no churn ice cream recipe made without a machine. It has only 4 ingredients: sweetened condensed milk, whipped cream, brownie mix powder and brownies, which you can buy at the store to crumble into the easy ice cream.
Ingredients in Brownie Ice Cream
- Bake part of the box of brownies or use my homemade brownie mix and bake a loaf pan size. You can also buy a brownie or two from the bakery aisle of the grocery store. Adding the brownies to the ice cream adds texture.
- Heavy whipping cream that’s COLD – there is no substitution for heavy cream. You must beat it until stiff peaks form. This gives the aerated fluffiness to the no churn ice cream.
- Sweetened condensed milk is thick concentrated milk with sugar added (it’s not evaporated milk). This is the base of the ice cream, no substitutions, although you can use fat free.
- Grab a box of brownie mix to add to the mixture. You’ll just be using the powder to give the ice cream that brownie flavor.
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Dorothy’s Expert Tips for No Churn Ice Cream
- Add a homemade fudge sauce to make this chocolate fudge ice cream
- You could add a teaspoon vanilla extract to your ice cream. It will enhance the sweet flavors of the sweetened condensed milk.
- You can add about a cup of chocolate chips to the ice cream brownie batter
Brownie Batter Ice Cream Recipe
Recipe Video
Ingredients
For the brownies:
- 2 cups (263g) brownie mix (from 9×13 family size box)
- 1 large egg
- ¼ cup (59ml) oil
- 2 tablespoons (30ml) water
For the ice cream:
- 2 cups (474ml) heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 ½ cups (197g) brownie mix the powder, not prepared
Instructions
For the Brownies:
- Preheat oven to 350°. Mix all ingredients in a medium size bowl and stir until combined (about 50 strokes). Pour into a 9×5″ loaf pan that has been sprayed with cooking spray. Bake 20-25 minutes. Cool completely.
For the ice cream:
- Beat heavy whipping cream until stiff peaks form. Set aside.
- Stir brownie mix (powder) into the sweetened condensed milk. Fold this into the whipped cream.
- Crumble some of the brownies you baked. You can use as much or as few as you like. (I used about ½ of the loaf.) I won’t judge you for how you dispose of the rest of the batch.
- Stir into the ice cream mixture. Place in a container and freeze until hard.
Recipe Notes
- You can substitute 2 (8-ounces each) containers Cool whip for the heavy cream.
- You can use fat-free sweetened condensed milk.
Recipe Nutrition
How to make Brownie Ice Cream
- You’ll need to bake some brownies – or even buy some premade ones – and let them cool.
- Beat heavy whipping cream until stiff peaks form. Set aside.
- Stir brownie mix (powder) into the sweetened condensed milk and fold this into the whipped cream.
- Crumble some of the brownies you baked to turn them into brownie bites. You can use as much or as few as you like. (I used about ½ of the loaf.) I won’t judge you for how you dispose of the rest of the batch.
- Carefully fold into the ice cream mixture.
- Freeze in a container until hard. Takes about 4 hours to chill but I find the best results when I let it chill overnight.
FAQs
Yes, you can make homemade brownies for this ice cream brownie recipe.
Since this homemade chocolate ice cream has no added preservatives, it will be good for 2 weeks when stored in an airtight container in the freezer.
I used a brownie mix for the cake part and vanilla bean ice cream. Everthing was going great, even flipping the cake. Here’s where I got lost. I only remembered the recipes, that i read, saying to powdered sugar the towel you use to roll it in. So i flipped the cake onto a very powdered towel. BUT YOU MUST ALSO POWDER THE TOP OF THE CAKE. So when you roll it NEITHER SIDE of the towel sticks. My initial thought was to use wax paper, covering the towel front and back, because I had planned on frosting my cake. I wish I had followed my own instincts regarding the rolling part. The cake was UGLY, but DELICIOUS. I probably won’t try another rolled cake again.
First of all, AUGUST should be called “national ice cream month” it IS the HOTTEST month, of the year! (Remember “dog days”?) Second, I got an ice cream maker from my local Goodwill® store. It’s from “discovery kids®” prouducts. It’s made like a kid’s “toy” because it’s mostly made of plastic. (but I know it works) I’m going to try it out on one of these ice cream recipes. I’ll let you know, how it turns out….Okay?
Enjoy Mary!
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