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Brownie Batter Ice Cream

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

Ingredients

For the brownies:

  • 2 cups brownie mix from 9x13 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

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 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.
  • 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 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.