The Best Chocolate Brownie Ice Cream- No Churn

Is there anything better than chocolate on chocolate on chocolate? I don’t think so!

This Chocolate Brownie Ice Cream is rich, creamy, and loaded with big fudgy brownie chunks in every single bite.

It’s a dessert that I overeat so much of, and honestly? I am not mad about it.

So, are you ready to make the most delicious ice cream this summer? If yes, keep reading.

The best part is that this is a NO-CHURN recipe, and it doesn’t need an ice cream maker.

Why You’ll Love This Recipe

No ice cream maker needed! I know I said this above, but I am always in awe of how I can get bakery-level ice cream at home.

Super rich and fudgy, packed with brownie chunks. Only takes about 15 minutes of prep 

Perfect for chocolate lovers of all ages and even the pickiest eaters approved.

Great for parties, potlucks, or a cozy night.

Ingredients

Here’s what you’ll need to whip up this rich, chocolatey treat! Most of this you probably already have in your pantry.

• 2 cups heavy whipping cream 
• 1 (14 oz) can sweetened condensed milk
• 1/3 cup cocoa powder 
• 1 teaspoon vanilla extract 
• 1 1/2 cups brownie chunks (homemade or store-bought), roughly cubed 

Instructions 

In a large bowl, whip the heavy cream with a mixer until stiff peaks form, about 3-4 minutes.

In a separate bowl, mix the condensed milk, cocoa powder, and vanilla extract until smooth. 

Gently add your chocolate mixture into the whipped cream. Take your time because you do not want to mess with the texture.

Throw in the brownie chunks, saving some for the topping.

Pour the mixture into a loaf pan or freezer-safe container, smoothing the top. Add those extra brownie pieces on top for good measure!

Freeze for at least 6 hours, or until firm. Scoop, serve, and enjoy every fudgy bite! 

Tips for the Best Results 

Use day-old brownies if you can. They hold their shape better once frozen! 

Chill your mixing bowl beforehand; it helps the cream whip up faster. 

For extra fudginess, drizzle in some chocolate syrup or fudge sauce while folding everything together. 

Storage 

Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface before sealing to keep it extra creamy and prevent ice crystals.

Substitutions 

If you do not have brownies, add chocolate chip cookies.

Dairy-free? Swap in full-fat coconut cream for the heavy cream. 

Want it extra rich? Add a swirl of chocolate ganache before freezing!

My Chocolate Brownie Ice Cream is extremely creamy, fudgy, and easy to make.

I love that you don’t need an ice cream maker or hard steps.

More Chocolate Ice Cream Recipes

• Homemade Chocolate Oreo Ice Cream Recipe
• Delicious Double Chocolate Macadamia Ice Cream
• Keto Chocolate Almond Ice Cream Recipes