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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!

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


No Churn Brownie Ice Cream

After making tons of brownie desserts and ice cream recipes, I thought it was time to mix the two together. It’s cool and creamy ice cream full of brownie mix and brownie chunks!

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

Why you’ll love this recipe

  • You don’t need an ice cream machine
  • Easy no churn!
  • Every bite has brownie chunks and brownie flavor!
ingredients in brownie batter ice cream.

Ingredients Needed

  • Brownies – Bake part of the box of brownies or use my homemade brownie mix and bake a loaf pan size.
  • Heavy whipping cream: You can substitute 2 (8 ounces each) containers of Cool Whip instead of the heavy cream.
  • Sweetened condensed milk: you can use fat-free sweetened condensed milk if you prefer 
  • Brownie mix: just the powder of the brownie mix. We will use this powder to mix into the sweetened condensed milk for flavor!

Be sure to see the recipe card below for full ingredients & instructions!

How to make Brownie Ice Cream

  1. You’ll need to bake some brownies – or even buy some premade ones – and let them cool.
  2. Beat heavy whipping cream until stiff peaks form. Set aside.
  3. Stir brownie mix (powder) into the sweetened condensed milk and fold this into the whipped cream.
  4. 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.
  5. Carefully fold into the ice cream mixture. 
  6. Freeze in a container until hard. Takes about 4 hours to chill but I find the best results when I let it chill overnight.
brownie batter ice cream in a grey ice cream tin with a silver ice cream scooper.

Expert Tips

  • 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 

FAQs

Can I make homemade brownies instead of a box?

Yes, you can make homemade brownies for this ice cream brownie recipe.  

How long does homemade ice cream last?

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. 

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

Brownie Batter Ice Cream Recipe

5 from 1 vote
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

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
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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 Video

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

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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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13 Comments

  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?