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brownie batter ice cream in white dish on blue tablecloth outside with words
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.

scoops of brown brownie batter ice cream in two stacked bowls.

Brownie Batter Ice Cream Recipe

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This easy brownie batter ice cream is no churn and made without a machine!
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Yield 8 servings
Serving Size 1 serving


For the brownies:

  • 2 cups (263g) brownie mix (from 9x13 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


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 9x5" 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

Serving: 1serving | Calories: 444kcal | Carbohydrates: 75g | Protein: 11g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 107mg | Sodium: 390mg | Potassium: 249mg | Sugar: 80g | Vitamin A: 1041IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Last Updated on September 12, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. 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.

  2. 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?