Thank you, from the bottom of my heart, for stopping by today. Sharing recipes with you is one of my greatest joys, and when that recipe just happens to involve chocolate in all its glorious forms—batter, chunks, and brownies—I can hardly contain my excitement. This Homemade Brownie Batter Ice Cream (No-Churn) is more than just a dessert. It’s a celebration of comfort, nostalgia, and serious chocolate indulgence.

And the best part? No ice cream machine required. Just a few simple steps, a little patience while it freezes, and you’re in for a creamy, dreamy, brownie-filled scoop of heaven.

What Is Homemade Brownie Batter Ice Cream?

This recipe is a rich, ultra-creamy no-churn ice cream that features a luscious swirl of brownie batter (yes, the kind you sneak from the bowl before baking), chewy chunks of baked brownie, and mini chocolate chips or chunks for that irresistible texture. There’s no cooking involved beyond possibly heat-treating your dry brownie mix, and there’s no need for an ice cream maker.

The base is a classic no-churn combo: whipped heavy cream folded into sweetened condensed milk with a touch of vanilla. Then comes the star of the show—brownie batter swirl. It’s made by mixing dry brownie mix with a bit of condensed milk to create a thick, rich ribbon that weaves through every bite. Add some chocolate chunks and chewy brownie pieces, and you’ve got a frozen dessert worthy of any chocolate lover’s dreams.

Why You’ll Love This Recipe

No ice cream maker required: All you need is a hand or stand mixer and a freezer-safe container. It’s the simplest way to make indulgent ice cream at home.
Texture perfection: Creamy base, fudgy swirls, chewy brownie bites, and crunchy chocolate chips—it’s a multi-textured masterpiece.
Customizable: You can switch up the mix-ins depending on your mood. Craving nuts? Toss in some chopped walnuts. Want a peanut butter twist? Add a swirl right into the base.
Family-friendly and fun: A great recipe to make with kids or friends on a weekend afternoon.

What It Tastes Like

This no-churn ice cream tastes exactly like you hope it will: like licking the brownie batter bowl, but frozen and even better. Every scoop delivers rich, chocolatey decadence. The condensed milk adds sweetness and body, while the whipped cream creates a mousse-like texture that firms up into creamy ice cream when frozen. The brownie batter swirl stays soft and chewy, providing bursts of chocolate richness throughout. Chunks of brownie and chocolate chips add contrast and excitement to every spoonful.

Why This Recipe Works

The whipped cream gives structure and airiness without churning.
Sweetened condensed milk adds creaminess and acts as the base sweetener and binder.
Dry brownie mix swirl mimics the flavor of unbaked brownie batter, safely, when heat-treated.
Brownie pieces and chocolate chips add bite and variety, enhancing texture and flavor.

Ingredients You’ll Need (Yields about 1.5 quarts)

2 cups cold heavy whipping cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup dry brownie mix (from a box, heat-treated for safety)
1 cup baked and chopped brownies (optional but highly recommended)
½ cup mini chocolate chips or chocolate chunks

Safety Note on Heat-Treating Brownie Mix

To use dry brownie mix in recipes without baking, you’ll need to heat-treat it. Raw flour can contain harmful bacteria. Simply spread the dry mix on a baking sheet and bake at 300°F (150°C) for 5–10 minutes, stirring halfway through, until it reaches 165°F. Let it cool completely before using.

Tools You’ll Need

Hand mixer or stand mixer with whisk attachment
Two mixing bowls
Silicone spatula
Measuring cups and spoons
Loaf pan or any freezer-safe container with a lid
Small bowl for mixing the brownie batter swirl

Ingredient Variations and Additions

This ice cream is endlessly adaptable. Here are some ideas to make it your own:

Peanut butter swirl: Add ribbons of peanut butter between layers for a salty-sweet combo.
Salted caramel drizzle: Swirl some in with the batter or drizzle on top before serving.
Walnuts or pecans: Add crunch and a nutty depth to balance the richness.
Cookie dough chunks: A classic pairing with brownie for double the fun.
Mint extract: Replace vanilla with mint for a fresh chocolate-mint twist.

How to Make Homemade Brownie Batter Ice Cream

Step 1: Make the Brownie Batter Swirl

In a small bowl, combine ½ cup of heat-treated dry brownie mix with 3 to 4 tablespoons of sweetened condensed milk (taken from the full can). Mix until a smooth, thick, pourable consistency forms. Set this aside. You want it just thin enough to swirl, not runny.

Step 2: Whip the Cream

In a large bowl, beat the cold heavy whipping cream using a hand or stand mixer until stiff peaks form. This should take about 2–3 minutes on high speed. The whipped cream gives your ice cream its volume and light texture.

Step 3: Prepare the Sweetened Base

In a separate medium bowl, combine the remaining sweetened condensed milk and vanilla extract. Stir until smooth.

Step 4: Combine Base and Cream

Gently fold the whipped cream into the condensed milk mixture using a spatula. Be careful not to deflate the cream—you want to maintain its light texture. Fold until the mixture is smooth and evenly blended.

Step 5: Layer the Ice Cream

Spoon half the ice cream base into your loaf pan or container. Drizzle in half the brownie batter swirl, then sprinkle with half the mini chocolate chips and brownie chunks. Use a knife or skewer to gently swirl everything together.

Repeat with the remaining ice cream base, swirl, and toppings. Give one final gentle swirl to create beautiful ribbons of batter throughout.

Step 6: Freeze

Cover the container with plastic wrap or a lid and freeze for at least 6 hours, or preferably overnight, until firm and scoopable.

Step 7: Serve

Before scooping, let the ice cream sit at room temperature for 5 minutes. It will soften slightly, making scooping easier. Serve with extra brownie chunks or a drizzle of chocolate syrup if desired.

What to Serve with Brownie Batter Ice Cream

This ice cream is an indulgent dessert all on its own, but here are a few fun ways to serve it:

Sandwich it between two cookies for irresistible homemade ice cream sandwiches.
Top a warm brownie or chocolate lava cake for a double-chocolate dream.
Serve in a waffle cone and drizzle with hot fudge.
Add a scoop to iced coffee or espresso for a chocolate affogato twist.
Pair it with a boozy chocolate cocktail for a grown-up dessert night.

Expert Tips for Success

Chill your mixing bowl before whipping the cream—it helps it whip faster and hold better peaks.
Use high-quality chocolate chips or chunks for the best melt-in-your-mouth texture.
Don’t overmix the cream when folding into the condensed milk. Use a gentle hand to preserve the fluffiness.
Add a layer of plastic wrap directly onto the surface of the ice cream before sealing to prevent ice crystals.

Storage Instructions

Store the ice cream in an airtight container in the coldest part of your freezer. It’s best eaten within two weeks, though technically it can last up to a month. For optimal texture, place plastic wrap directly on the surface before sealing the lid to minimize freezer burn.

Let it sit on the counter for 5 minutes before scooping—it softens just enough for that perfect creamy texture.

Frequently Asked Questions

Can I make this recipe dairy-free?
You can try using coconut cream in place of heavy cream and a dairy-free sweetened condensed milk, though results may vary. The texture might not be quite as creamy, but it can still be delicious.

Do I really need to heat-treat the brownie mix?
Yes, for safety. Raw flour can contain harmful bacteria. Heat-treating ensures your brownie swirl is safe to eat.

Can I use homemade brownies for the chunks?
Absolutely! Just bake your favorite brownie recipe, let them cool completely, then chop into bite-sized pieces. I like to freeze the chunks before mixing in so they stay firm in the ice cream.

Can I use other mix-ins?
Yes! Chopped Oreos, caramel bits, marshmallows, or even crushed pretzels can be amazing in this recipe.

Is this overly sweet?
The richness of the chocolate and the slight bitterness from the cocoa in the brownie mix help balance the sweetness. However, if you’re very sensitive to sweetness, you could use a dark chocolate brownie mix or cut back slightly on the mini chocolate chips.

Related Frozen Dessert Recipes You’ll Love

If you’re a fan of no-churn ice cream recipes like this one, you’ll definitely want to explore these incredible variations that bring creative, nostalgic, and fruity flavors to the table:

Try the Blue Moon Ice Cream (No-Churn) for a whimsical, colorful scoop that’s perfect for kids and kids-at-heart.
Cool off with a citrusy blast from the Mountain Dew Ice Cream (No-Churn), a vibrant, bubbly surprise for soda lovers.
Or take a tropical turn with the sweet and tangy Pineapple Ice Cream Swirl (No-Churn), a sunny treat that’ll instantly transport you to the beach.

Each of these recipes uses the same easy no-churn method, proving once again that you don’t need fancy equipment to whip up impressive homemade ice cream.

Final Thoughts

There’s something almost magical about homemade ice cream, especially when it’s this easy and this decadent. This Homemade Brownie Batter Ice Cream (No-Churn) hits all the right notes: nostalgic, chocolate-loaded, creamy, and filled with surprises in every scoop. Whether you’re making it for a summer get-together or as a weekend treat for yourself, it’s guaranteed to bring smiles and second helpings.

Try it, share it, and don’t forget to leave a review. I love hearing how these recipes come to life in your kitchens. And if you take a photo, tag me on Pinterest—I’d love to see your brownie swirl masterpieces!

Approximate Nutrition Per Serving (½ Cup)

Calories: 320
Total Fat: 21g
Saturated Fat: 13g
Carbohydrates: 30g
Sugars: 26g
Protein: 4g

Homemade Brownie Batter Ice Cream (No-Churn)

Author: Sam

Print Recipe

Description

Brownie Batter Ice Cream (No-Churn) is rich, creamy, and swirled with thick brownie batter plus chunks of fudgy brownies and chocolate chips in every scoop. No ice cream maker needed—just whip, swirl, freeze, and enjoy! Perfect for chocolate lovers and weekend treat-makers alike.

Ingredients

Scale

2 cups cold heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
½ cup dry brownie mix (heat-treated; see notes)
1 cup baked and chopped brownies (optional but delicious!)

½ cup mini chocolate chips or chunks

Instructions

Make the brownie batter swirl: In a small bowl, stir together ½ cup dry brownie mix with 3–4 tablespoons of sweetened condensed milk (from the can) until thick, smooth, and pourable. Set aside.
Whip the cream: In a large bowl, whip cold heavy cream with a hand or stand mixer until stiff peaks form—light and fluffy is what we’re going for!
Mix the sweet base: In a separate bowl, stir the remaining sweetened condensed milk with the vanilla extract.
Fold it together: Gently fold the whipped cream into the sweetened condensed milk mixture. Take your time to keep it nice and airy.
Layer the magic: Pour half the ice cream base into a freezer-safe loaf pan or container. Drizzle in half the brownie batter, sprinkle with half the mini chocolate chips and brownie chunks, and swirl gently. Repeat with the remaining layers.
Freeze: Cover tightly and freeze for at least 6 hours or overnight until fully set.
Serve and enjoy: Let the ice cream sit at room temperature for 5 minutes before scooping. Add extra brownie bits or a drizzle of fudge if you’re feeling fancy!

Notes

Heat-treat the brownie mix: Spread the dry mix on a baking sheet and bake at 300°F (150°C) for 5–10 minutes, stirring halfway through. Let it cool before using.
Storage tip: Press plastic wrap directly onto the surface before sealing to prevent ice crystals. Keeps best for up to 2 weeks.
Make it your own: Add crushed cookies, peanut butter swirls, or chopped nuts to mix it up!

Dairy-free? Swap the heavy cream with whipped coconut cream and use a dairy-free condensed milk alternative. Texture may vary but still tasty!