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!
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
Brownie Ice Cream (4 Ingredients!)
- 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.
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