Brownie Ice Cream


4.96 from 41 votes
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Thick, creamy, and studded with massive chunks of chocolate brownies, this no-churn brownie ice cream is so decadent yet easy to make!

Love homemade ice cream recipes? Try my superman ice cream, cookie dough ice cream, and rolled ice cream next.

cosmic brownie ice cream.

If you love brownies and ice cream, I have three words for you: creamy, rich, decadent brownie ice cream. Okay, maybe that’s more than three words, but you get the point.

My brownie ice cream recipe combines two epic desserts in one in the easiest way possible. Yum!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make brownie ice cream
  4. Recipe tips and variations
  5. How to store leftovers
  6. More homemade ice creams to try
  7. Brownie Ice Cream (Recipe Card)

Why I love this recipe

  • 4 ingredients. Including the premade brownies, you only need 4 basic ingredients. 
  • No-churn ice cream. No ice cream maker or blender is needed, just a bowl and a whisk or electric mixer. 
  • Easy to customize. If you use my flourless brownies, they’re already gluten-free, but you can easily make them vegan or low-carb if needed. I’ll explain how later. 
  • The perfect texture. The ice cream turns out smooth and milky, while the chunks of cakey brownie pieces give a nice contrast of textures.

Ingredients needed

  • Heavy cream. I strongly recommend using heavy cream and not heavy whipping cream since heavy cream 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 in 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 and not fudgy brownies since we want them to hold their shape.

How to make brownie ice cream

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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.

chocolate brownie ice cream.

Recipe tips and variations

  • Freeze the loaf pan. This will help speed up the process of freezing the ice cream. 
  • Use chilled ingredients. Trust me, it’ll make whipping the cream go by way faster. 
  • Swap the brownies. Use my edible brownie batter instead, though keep in mind it will change the texture of the ice cream. 
  • Make them vegan. Use coconut condensed milk and fold through my vegan brownies instead.
  • Cut the sugar. Use my keto brownies and sugar-free condensed milk
  • Add more mix-ins. Why stop with brownies? Try chocolate chips, chopped walnuts, or your favorite nut butter. For cosmic brownie ice cream, add some candy buttons or m&m’s!

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.

brownie ice cream.

More homemade ice creams to try

brownie ice cream recipe.

Brownie Ice Cream

4.96 from 41 votes
Thick, creamy, and studded with massive chunks of chocolate brownies, this no-churn brownie ice cream is so decadent but so easy to make! Watch the video below to see how I make this in my kitchen!
Servings: 8 servings
Prep: 5 minutes
Cook: 1 minute
Total: 6 minutes




  • 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.


TO STORE: Store this ice cream as you would with any other ice cream – in the freezer. It will keep well for up to two months. 


Serving: 1servingCalories: 188kcalCarbohydrates: 11gProtein: 2gFat: 17gSodium: 3mgPotassium: 216mgFiber: 2gSugar: 6gVitamin C: 1mgCalcium: 20mgIron: 1mgNET CARBS: 9g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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4.96 from 41 votes (39 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.

  2. 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.

  3. 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

  4. 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?

  5. 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?

  6. 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!