No Churn Chocolate Brownie Ice Cream

This No Churn Chocolate Brownie Ice Cream is rich, creamy, and indulgent—everything I crave in a homemade frozen dessert. With chunks of fudgy brownies swirled into smooth chocolate ice cream, it’s the perfect treat for chocolate lovers who want something simple yet decadent without the need for an ice cream maker.

Why You’ll Love This Recipe

I love this recipe because it’s effortless and doesn’t require any special equipment. I just whip, fold, and freeze. The texture turns out incredibly creamy, and the combination of chocolate and brownie pieces makes every bite irresistible. I like that I can customize it with extra mix-ins or sauces, making it perfect for satisfying any chocolate craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 ½ cups heavy whipping cream
1 can (14 ounces) sweetened condensed milk
1/2 cup Dutch-process unsweetened cocoa powder
1 teaspoon vanilla extract
⅛ teaspoon sea salt
2 cups brownie pieces

Directions

1. I start by whisking the cocoa powder, sweetened condensed milk, vanilla extract, and sea salt together in a large bowl until smooth.
2. In a separate chilled bowl, I whip the heavy cream using an electric mixer until stiff peaks form.
3. I gently fold the whipped cream into the chocolate mixture, being careful not to deflate the air that makes the ice cream light and creamy.
4. Once the mixture is combined, I fold in the brownie pieces, reserving a few to sprinkle on top.
5. I pour the mixture into a loaf pan or freezer-safe container, smooth the top, and add the remaining brownie pieces.
6. I cover the pan tightly with plastic wrap or a lid and freeze it for at least 6 hours or overnight, until firm.
7. When ready to serve, I let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

Servings and Timing

This recipe makes about 6–8 servings. It takes around 15 minutes to prepare and requires at least 6 hours of freezing time before serving.

Variations

I sometimes add a swirl of hot fudge or caramel sauce before freezing for extra richness. If I want more texture, I mix in chopped nuts or mini chocolate chips. For a mocha twist, I stir in a tablespoon of espresso powder with the cocoa.

Storage/Reheating

I keep the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks. To prevent ice crystals, I press a piece of plastic wrap directly onto the surface before sealing. Since it’s ice cream, I never reheat it—just let it soften for a few minutes before scooping.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but I find Dutch-process gives a deeper, smoother chocolate flavor.

Can I use store-bought brownies?

Absolutely. I often use leftover brownies or a boxed mix to save time.

How do I make the ice cream extra creamy?

I make sure to whip the cream until stiff peaks form and fold it gently into the base to keep the texture airy.

Can I add other mix-ins?

Yes, I love adding chocolate chips, nuts, or cookie chunks for extra crunch and flavor.

How long does it take to freeze completely?

Usually, about 6 hours, but overnight freezing gives the best texture.

Can I make this ice cream dairy-free?

I can try using coconut cream and sweetened condensed coconut milk, though the texture will be slightly different.

How do I prevent ice crystals from forming?

I always cover the ice cream tightly and press plastic wrap directly on top before freezing.

Can I use a stand mixer instead of a hand mixer?

Yes, a stand mixer with the whisk attachment works perfectly for whipping the cream.

What’s the best container for freezing?

I prefer a metal loaf pan or an airtight plastic container because they freeze evenly and keep the texture smooth.

Can I serve it with toppings?

Definitely. I like adding hot fudge, whipped cream, or extra brownie chunks for a true sundae experience.

Conclusion

I love making this No Churn Chocolate Brownie Ice Cream because it’s rich, smooth, and incredibly satisfying. It’s the easiest way to enjoy homemade ice cream without any fancy tools, and the brownie chunks make it truly irresistible. Whether I serve it for guests or keep it all to myself, it’s always a crowd-pleasing frozen dessert.

Print