Brownie Ice Cream

4.92 from 35 votes

Learn how to make brownie ice cream using just 4 ingredients! No ice cream maker needed, it’s loaded with chunks of brownies throughout. 

brownie ice cream.

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.

Storage info

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:

chocolate brownie ice cream.

More ice cream recipes to try

brownie ice cream recipe.

Brownie Ice Cream (4 Ingredients!)

Learn how to make brownie ice cream using just 4 ingredients! No ice cream maker needed, it's loaded with chunks of brownies throughout. 
4.92 from 35 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 8 servings
Calories: 188kcal
Author: Arman

Ingredients

Instructions

  • 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.

Notes

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. 

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 11g | Protein: 2g | Fat: 17g | Sodium: 3mg | Potassium: 216mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg | NET CARBS: 9g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

38 thoughts on “Brownie Ice Cream

  1. 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!

  2. 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.

  3. BLOOOOODY hell. This is the most beautiful thing I’ve seen all day. I need this for all my meals of the day.

  4. Isn’t honey not vegan though? Why’d you list that too? like lol this is for vegan brownies???

  5. This looks amazing! I have an aversion to coconut ?. Can I sub another plant milk? Or make cashew cream and use that instead?

  6. 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.

    1. 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!!

  7. 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?

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