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
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!