Description
This No Churn Chocolate Brownie Ice Cream is a rich and creamy homemade frozen dessert that blends fudgy brownie chunks with velvety chocolate ice cream. Made without an ice cream maker, it combines whipped heavy cream, sweetened condensed milk, and cocoa powder for an easy, indulgent treat perfect for summer or any time you crave chocolatey goodness.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Add-ins
- 1 1/2 cups fudgy brownie pieces, baked and cooled
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form, creating a fluffy base for the ice cream.
- Mix Chocolate Base: In a separate bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, pure vanilla extract, and salt until smooth and fully combined.
- Combine Mixtures: Gently fold the chocolate mixture into the whipped cream, taking care not to deflate the airy texture of the whipped cream for a creamy consistency.
- Add Brownie and Chocolate Chips: Fold in the fudgy brownie pieces and semi-sweet chocolate chips evenly through the mixture to add texture and bursts of chocolate.
- Freeze: Transfer the blended mixture into a loaf pan or any freezer-safe container. Smooth the top surface, cover tightly with plastic wrap or a lid, and freeze for at least 6 hours until firm.
- Serve: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping and maximum flavor enjoyment.
Notes
- Use homemade or store-bought brownies; ensure they are completely cooled before folding in to prevent melting.
- For extra richness, drizzle chocolate fudge sauce over the mixture before freezing.
- Store the ice cream tightly covered in the freezer for up to 2 weeks to maintain freshness.
