Summer is here!!! It’s definitely the best time of year around my house. Warm sunny days bring the best out of me and my boys. What better way to enjoy a sunny summer day than with a perfect summer treat! This no churn brownie ice cream recipe is the perfect creamy ice cream dessert with chunks of brownies sprinkled throughout. Other than the chocolate chip ice cream recipe, this no churn brownie ice cream is by far my boys’ favorite ice cream recipe!
The best part about this recipe is it is a no churn ice cream recipe. You don’t need to buy an ice cream machine. Now! Let’s dive into making this no churn ice cream recipe with delicious chocolate brownie chunks!
What ingredients will I need to make no churn brownie ice cream?
This no churn recipe only requires 5 basic ingredients! This ice cream recipe has store-bought options, if you’re looking for something easier and quicker to whip together for your summer cookout or just because you feel like having a sweet treat.
- 1 box of Store bought brownie mix (or if you love homemade brownies, make a batch of your favorite brownie recipe). If you need a homemade brownie recipe, try this one in my brownie trifle recipe!
- 1 (14 oz) can sweetened condensed milk- substitute a can of condensed coconut milk, if needed.
- 2 tsp vanilla extract or vanilla bean paste
- 2 cups heavy whipping cream, chilled
- Pinch of salt
- Hot fudge sauce (optional)
What Equipment do I need to make this no churn ice cream?
You don’t need any special equipment for this brownie ice cream recipe! Yes girl, let’s keep it simple! There is nothing more annoying than A TON of dirty dishes to wash after you make a recipe and just want to relax.
This recipe is a NO CHURN ice cream recipe. Meaning, you DO NOT need an ice cream maker or any kind of ice cream machine to make this recipe. If you want an ice cream maker, this one has good reviews.
So, what WILL you need for this ice cream recipe?
- A stand mixer with the whisk attachment, or a hand mixer.
- A large mixing bowl
- A wooden spoon or rubber spatula
- A loaf pan
Optional:
- Plastic Wrap
- Parchment paper
The parchment paper is optional, because you can line the bottom and sides of the loaf pan with it; however, I have had no issue getting ice cream out of the loaf pan without using the parchment paper. It’s completely your option.
How to make no churn homemade brownie ice cream.
- Bake the brownie mix according to the box directions or bake the brownies from scratch.
This part of the brownie ice cream making process takes the most patience! If you’re a momma like me, you just like to get it done and move on to the next part of the planning process. So, my solution for that is work in sections for this recipe!
In the morning on the day you will be making the ice cream, bake the brownies. Okay, let me explain! After you have your morning coffee and the kids are doing their activities, bake the brownies. This will allow them to cool completely before you are needing them for the ice cream recipe.
2. Once the brownies are cool, start on the ice cream base. In a separate medium or large bowl combine sweetened condensed milk, vanilla extract, and a pinch of salt. Set aside.
3. On high speed, using an electric mixer or a stand mixture with the whisk attachment, beat heavy whipping cream together until stiff peaks form.
4. Slowly (A few scoops at a time) add heavy cream to the sweetened condensed milk mixture. Carefully fold together with a rubber spatula until no milk streaks remain.
5. Tear apart the cooled brownies, or cut the brownie into pieces.
6. Add desired amount of the brownie bites into the ice cream mixture. Stir well. Here I used ½-¾ of the pan.
7. Pour into a loaf pan. Spread evenly with a rubber spatula. Sprinkle brownie pieces on top of the ice cream.
If you want to have a more fudgy brownies taste, add in some chocolate syrup once you’ve poured in half of the creamy ice cream base. Add more syrup on top, if you like.
8. Place in the freezer for 6-8 hours or overnight. Overnight is BEST!
How long does no churn brownie ice cream keep?
No churn ice cream keeps in an airtight container in the freezer for up to 2 weeks.
How do I store homemade ice cream?
Store homemade ice cream in an airtight container in the freezer or leave in the loaf pan and cover with plastic wrap to keep ice crystals from forming.
Like this recipe? Here are some other no churn ice cream recipes to try.
No churn chocolate chip ice cream
No churn peanut butter chocolate chip ice cream
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this brownie ice cream recipe.
This post contains affiliate links which means if you purchase something off one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Coffee and Brownies,
Ashley Rae
No Churn Brownie Ice Cream Recipe
This no churn brownie ice cream recipe is the perfect creamy ice cream dessert with chunks of brownies sprinkled throughout. Other than the chocolate chip ice cream recipe, this no churn brownie ice cream is by far my boys' favorite ice cream recipe!
Ingredients
- 1 box of Store bought brownie mix (or make a batch of your favorite homemade brownies)
- 1 (14 oz) can sweetened condensed milk
- 2 tsp vanilla extract or vanilla bean paste
- Pinch of salt
- 2 cups heavy whipping cream, chilled
Instructions
- For the Brownies: Bake the brownie mix according to the box directions.
- Allow brownies to cool completely.
- For the Ice Cream Base: In a separate medium bowl combine sweetened condensed milk, vanilla extract, and a pinch of salt. Set aside.
- On high speed, using an electric mixer or a stand mixture with the whisk attachment, beat heavy whipping cream together until stiff peaks form.
- Slowly (A few scoops at a time) add whipped cream to the sweetened condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain. It should look fluffy.
- Tear apart the cooled brownies, or cut the brownie into pieces.
- Add desired amount of the brownie pieces into the ice cream mixture. Stir well. Here I used ½-¾ of the pan.
- Pour into a loaf pan. Spread evenly with a rubber spatula. Sprinkle brownie pieces on top of the ice cream.
- Place in the freezer for 6-8 hours or overnight. Overnight is best!
- Remove ice cream 5 minutes prior to serving to allow it to soften slightly.
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