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!
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.
Video
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.