Brownie Batter Ice Cream

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brownie batter ice cream
Apparently, July is National Ice Cream Month.  Many of the blogs I read have put out some super-delicious and sinful ice creams over the past few weeks. In the back of my mind I kept telling myself to make some ice cream. Because, now that I have a food blog, isn’t it practically a rule that I celebrate all these food holidays? I’m sure it’s written in some blogger handbook somewhere, in all sorts of legalize. It’s probably a law.

A few months ago I actually printed out a calendar of a bunch of the holidays. And then I promptly lost it (although I bet if I look hard enough at all of Jordan’s artwork I could find it), which is why the best food holiday (hello, it’s ice cream) almost passed me by. I’ve talked about my OCD in previous posts. Obviously it does not extend to food holidays.


I’ve wanted to make this ice cream for awhile, ever since I made those Brownie Batter Crispy Treats. I’ve had this open box of brownie mix sitting in my cabinet just calling to me every time I get my baking stuff out.  I figured if I was going to make it, it had to be this week. I needed to make it in time to celebrate National Ice Cream month, after all.

And I have no reason to hesitate about having homemade, full-fat ice cream in my freezer. My pants still totally fit me after four days of eating my way though Las Vegas.  Ahem.

I used what was left of my open box of brownie mix to make this ice cream. I made a half-batch of brownies and used the rest of the mix in the ice cream. Because what would Brownie Batter Ice Cream be without actual brownies in it?

Plus, by using the rest of the box, I will be forced to open another when I want to make some other brownie batter treat, thus starting this whole song-and-dance over again.

This ice cream is really good. Too good. I’m-going-to-have-to-give-it-away good. And since it’s 100 degrees here in Sacramento, giving it away might pose a problem. Needless to say, if you come to my house sometime soon, I will figure out a way to fill you with Brownie Batter Ice Cream. Yesterday the ice cream man helped me more than I ever thought he would. Jordan had two friends over and he drove by, eliciting begging for ice cream. I just gave a wicked smile.  Three scoops down…so many to go!

I hope you enjoy this as much as I do!

Get all my No Churn Ice Cream Recipes here.

Did you make this recipe?

Brownie Batter Ice Cream

This easy brownie batter ice cream is no churn and made without a machine!


For the brownies:

  • 2 cups brownie mix (from 9×13 family size box)
  • 1 egg
  • ¼ cup oil
  • 2 tablespoons water

For the ice cream:

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 1 ½ cups brownie mix (the powder, not prepared)


For the Brownies:

  1. 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:

  1. Beat heavy whipping cream until stiff peaks form.
  2. Stir brownie mix (powder) into the sweetened condensed milk. Fold this into the whipped cream.
  3. Crumble some of the brownies you baked. You can use as much or as few as you like. (I used about ¾ 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.
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  1. Too bad I don’t have an ice cream maker! This looks yummy!

    I’d love for you to stop by for my Friday Favorites party!

  2. Well hello there delicious looking ice cream!! 🙂

  3. I need to invest in an ice cream maker. This looks absolutely delicious. My boys would love it. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.

  4. This sounds irresistible! You should come and enter my cookbook giveaway

  5. This is my favorite ice cream, so I’m pretty thankful I don’t have an ice cream maker…however, it’s really making me WANT an ice cream maker. *sigh* And I can’t keep up with all the little holidays either…

    Thank you! It tasted good too. 🙂

    @Kim McCallie
    I love having my ice cream maker, although sometimes it can be a pain to try to remember to get it all done the day before. Thanks for reading! 🙂

    @Kim of Mo’Betta
    LOL…sometimes I’m glad when I don’t have the doughnut pan for the same reason. 🙂 Thanks for commenting!

  7. The brownie batter ice cream at Maggie Moo’s is totally my favorite flavor. Why have I never attempted this at home? Oh yeah. Because when I realize how much actual CREAM is in ice CREAM… I start to feel guilty. Screw it. I’m making it anyways.

    Thanks for the recipe 😉

  8. @Katie @ Dip It In Chocolate
    Holy Cow, I didn’t even know it was a real flavor! We don’t have Maggie Moo’s here. I try to cut down on the cream…but it’s what makes it so good! LOL Thanks for your comment!

  9. Browniis my favourite because i love spicy food. when my mum prepare it for me its value increases.

  10. 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?

  11. 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.

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