Learn how to make brownie ice cream using just 4 ingredients! No ice cream maker needed, it’s loaded with chunks of brownies throughout.
I love brownies, and I love ice cream. It should be no surprise that a fudge brownie ice cream has been formed.
Forget all the artificial ingredients and fillers and make this ice cream from scratch without all the nasties! With just two minutes prep and no ice cream maker needed, I’ll show you how to make this foolproof ice cream that tastes like brownie batter!
Our whole family loves this stuff, and I love how it’s so easy to adapt to various diets out there!
Just like my peanut butter ice cream and cookie dough ice cream, this one needs less than 4 ingredients to make.
Why you’ll love this recipe
- Sweet and creamy
- No ice cream maker needed
- Kid friendly
- Naturally gluten free
- Under 5 minutes prep required
Ingredients you’ll need
- Heavy cream. Also known as double cream or thickened cream. I like using standard heavy cream, but heavy whipping cream also works.
- Condensed milk. Either full fat condensed milk or fat free condensed milk. Be sure to allow enough time for it to reach a chilled temperature (I like to put a can in the refrigerator the night before).
- Cocoa powder. Sifted to ensure there are no clumps. For a richer chocolate flavor, try using dark cocoa powder.
- Chopped brownies. Chop up your favorite brownies into bite-sized pieces. I often use flourless brownies, but any work.
- Mix-ins. As someone who loves walnut brownies, I like to add chopped walnuts and chocolate chips.
How to make brownie ice cream
Fudge brownie ice cream is simple to make: just remember to chill your condensed milk beforehand. Here’s the basic idea of making this ice cream (or see the recipe below for specifics):
- Beat the cream: Add the chilled cream to a deep bowl. Using a hand mixer, beat together until soft peaks form.
- Add remaining ingredients: Pour in the chilled condensed milk, then the cocoa powder, and beat with the cream until stiff peaks form. Fold through the chopped brownie pieces.
- Freeze: Transfer the ice cream mix into a loaf pan and cover. Freeze for at least an hour, or until frozen.
Tips to make the best recipe
- Use cold cream and milk. Using chilled ingredients will make the ice cream extra creamy and also
- Use cakey brownies. Love fudgy brownies? Well, this isn’t the best recipe for those. We want the brownie chunks to hold their shape, so corner pieces and cakey slices are a must.
- Chop the brownies into bite-sized pieces. This will ensure there is a solid balance of brownie and ice cream.
Store this ice cream as you would with any other ice cream – in the freezer.
The combination of heavy cream and condensed milk guarantees the ice cream is always scoopable and easy to work with. If you have some trouble scooping, try one of these tips:
- Let the ice cream thaw at room temperature for 10-15 minutes.
- Use a wet ice cream scoop to scoop it up.
What to serve with brownie ice cream
This ice cream is delicious on its own, but it’s fabulous as a topping for some other desserts:
More ice cream recipes to try
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Brownie Ice Cream (4 Ingredients!)
- 2 cups heavy cream cold
- 14 oz can condensed milk chilled
- 1/2 cup cocoa powder
- 1/2 cup chopped brownies
- In a large mixing bowl, add the heavy cream and beat until soft peaks form.
- Add the condensed milk and cocoa powder and beat until thick and fluffy. Fold through the brownies.
- Transfer into a loaf pan and cover. Freeze for at least an hour.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I’ve started thinking I’m lactose intolerant over the past couple years, so I’ve been trying out some non-dairy ice creams lately. I love coconut cream and always forget how many things it can be used for!
This photo though. Making me want ice cream for breakfast!
Making TBMW a more ice creamy place–it’s been my life’s mission all along. Also before you my pantry didn’t know what coconut flour was, so look at us ingredient evolving 🙂
I always look at your blog while my dinner is cooking, big mistake! looks so good. I agree that low fat coconut milk just doesn’t work. I made vegan peanut butter ice cream, at my coffee shop with coconut milk and peanut butter and tried once with low fat and had to throw it out.
BLOOOOODY hell. This is the most beautiful thing I’ve seen all day. I need this for all my meals of the day.
Ah, coconut cream, the magical…fat? LOL! I LOVE the look of this ice cream. I absolutely have to try it out!
Isn’t honey not vegan though? Why’d you list that too? like lol this is for vegan brownies???
Honey is debatable, but this recipe doesn’t use honey, it is just an option for those who choose to use it. Feel free to use the recommended sweetener. Enjoy.
Can you use stevia instead?
I haven’t tried it, but feel free to experiment and see!
Have you tried date syrup to replace maple syrup?
I haven’t- I’d love to know your thoughts on it!
I’ll give it a go and get back to you.
Made it love it! Thanks for the awesome recipe. My new favorite ice-cream.
Aw, cheers Jan!
This looks amazing! I have an aversion to coconut ?. Can I sub another plant milk? Or make cashew cream and use that instead?
You can try cashew cream, but I can’t vouch for the final result, I’ve not tried it myself
No chance I could use coconut milk vs cream could I?
Of course 🙂
What about adding dates as a sweetener? I have been replacing bananas (which I can’t eat) with dates. I know it doesn’t solve the fruit problem but it might be another way to add some sticky sweetness to recipes like this one. Can’t wait to give this a try.
Feel free to experiment and see 🙂
You you use an ice cream machine such as cuisinart or pampered chef?
I haven’t tried, feel free to experiment and see 🙂
My family really enjoyed this recipe! Thanks so much! I used honey as the sweetener and blended the ingredients, like you said, in my Vitamix, but then used my Cuisinart ice cream machine. The ice cream machine worked beautifully with this recipe!!
😀 YUM!!! Thanks so much for the feedback, Laura!
How long can you keep this in the freezer? Do you have to eat this the he day you make it?
Looks amazing btw
You should, if you freeze it longer, you’ll need to re-blend it 🙂
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