Brownie Ice Cream
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Thick, creamy, and studded with massive chunks of chocolate brownies, my no-churn brownie ice cream is so decadent yet easy to make!
My brownie ice cream is so easy to make
When my partner asked me to make their favorite ice cream flavor at home, it was initially a no-brainer. I mean, it is fiscally responsible to make brownie ice cream at home- especially if you’re eating a pint a night like us (sorry, not sorry).
I initially tried adding homemade brownie chunks directly into my hot chocolate ice cream, but I found the flavor of the ice cream base was too overpowering and the flavors clashed. So, I tried making a simpler chocolate ice cream base so the brownies really stood out.
The combination of textures from the firm ice cream and gooey brownies is perfect, and now even my partner admits it’s better than anything you’d find at the store. Like all my ice cream recipes, this one ensures no ice cream maker is needed, so you don’t have to rush to the store to get your fix.
Bonus? You need just four simple ingredients. Winning!
Key Ingredients
Here are the main ingredients for chocolate brownie ice cream. The complete list with measurements is in the recipe card below.
- Heavy cream. I strongly recommend using heavy cream rather than heavy whipping cream, since it has fewer air bubbles and will make for long-lasting, stiff peaks, which is exactly what we want.
- Condensed milk. For texture and sweetness. I suggest leaving it overnight in the fridge to chill.
- Cocoa powder. I used unsweetened cocoa powder since sugar is already worked into the recipe.
- Chopped brownies. I prefer to use my flourless brownies, but if you’re in a pinch, you can use store-bought brownies instead. Just make sure they’re cakey, not fudgy brownies, so they hold their shape.
How to make brownie ice cream
Step 1- Whip the cream. In a large mixing bowl, add the heavy cream and beat until soft peaks form.
Step 2- Combine ingredients. To the bowl, add the condensed milk and cocoa powder and beat until thick and fluffy. Fold through the brownies.
Step 3- Freeze. Transfer the ice cream mixture to a loaf pan, cover, and freeze for at least an hour.
My recipe tips
- Freeze the loaf pan. Using a room-temperature loaf pan is just fine, but the colder the equipment, the faster the ice cream will come together.
- Use chilled ingredients. Trust me, it’ll make whipping the cream go by way faster if it’s chilled in the fridge.
- Add MORE mix-ins. Why stop with brownies? Try bittersweet chocolate chips, chopped walnuts, or your favorite nut butter. For cosmic brownie ice cream, add some candy buttons or M&M’s!
- Stir the ice cream every 15 minutes. While this is optional (I skip it all the time), I promise the extra TLC will yield a creamier consistency. Mixing periodically helps prevent ice crystals.
How to store leftovers
To freeze: Store the extra ice cream in a freezer-safe airtight container for 2-3 weeks. Cover its surface with baking paper to prevent crystals from forming.
More homemade ice creams to try
- Avocado ice cream
- Matcha ice cream
- Oat milk ice cream
- Coconut milk ice cream
- Cashew milk ice cream
- Almond milk ice cream
Brownie Ice Cream
Video
Ingredients
- 2 cups heavy cream cold
- 14 ounces condensed milk chilled
- 1/2 cup cocoa powder
- 1/2 cup chopped brownies homemade or store-bought
Instructions
- Place a loaf pan in the freezer to chill while you prepare the ice cream.
- In a large mixing bowl, using a hand mixer, beat the heavy cream until soft peaks form.
- Add the condensed milk and cocoa powder and beat for 2-3 minutes, or until thick and fluffy. Using a rubber spatula, fold through the chopped brownie pieces.
- Transfer the ice cream mixture to the loaf pan and cover with saran or plastic wrap. Freeze for at least an hour.
- Let the ice cream thaw for 10 minutes before scooping into bowls.
I combined 2 of you recipes. I made the Brownie ice cream without the brownies and your Peanut Butter ice cream to make Chocolate peanut butter ice cream by adding only the peanut butter to the chocolate brownie recipe. It turned out fabulous. Thank you so much for sharing your recipes.
Anyone made this with non dairy ingredients?
Yes! Several readers have (plant based double cream and coconut condensed milk!)
Can I substitute heavy cream for lactaid milk?
This recipe is delicious! My “add ins” = 1/2 cup of chopped up paleo chocolate chip cookies. I’m so excited to have this ice cream recipe! Very easy to make.
That sounds fabulous Megan!
How long does it take to freeze the ice cream? The directions say to stir every 20-30 minutes for the first hour.. so is it done after that first hour? Or do we leave it in the freezer for additional hours after that? 🙂 thanks
Tried this out for christmas dessert for family dinner w/ relatives who are GF CF paleo. The flavor was excellent! I used my “regular” blender on highest speed so apparently when we were about to serve it, it was a flop! Lumpy and liquid separated out ? Thankfully my dinner host had a Vitamix and with some crushed ice we managed to save it and make it into a great choocolate smoothie where we still added in marshmallows etc to make s’mores and rocky road ice cream smoothies. Just curious, can you use a ice cream maker for this, if we don’t have a super blender?
Hi there! I haven’t tried it, but some readers have tried it successfully! 🙂
How long does it take for the ice cream to freeze? Thanks.
How long do you leave the empty panini the freezer before putting the contents in it?
Until it is frozen, so around an hour or two 🙂
this looks absolutely delicious and i want to try to make it but I’m not clear of the step after putting it in the frozen tray/pan. do i put it back into the freezer or will it freeze just being mixed in the frozen tray/pan?
Hi there! You need to remove and stir and re-freeze to ensute it doesn’t become an ice-block
Thank you love!!! I was shelling out so much money for dairy free ice cream and this is way cheaper and better – and I can make it any way I like. I usually mix in chopped walnuts and peanut butter sometimes gluten-free brownies. I’ve made this ….. a lot 🙂 and every time it is so good. I’m still in shock I can have ice cream healthier, so cheap, the way I like it, and so so crazy easy!