No Churn Brownie Ice Cream

This simple recipe will satisfy your chocolate cravings with rich flavor in every bite! No churn brownie ice cream is a frozen treat for parties or nights in.

I love recreating ideas from restaurants at home – what about you? This one is kind of like a cross between something I saw at Coldstone Creamery and Dairy Queen.

But if you know me and my recipes, you already know this is going to be almost completely homemade, but also super simple.

That’s just how I roll! Whether it’s adding chocolate chips to butter pecan cookies or topping chocolate cookies with Teddy Grahams, I love taking something homemade and adding a little twist to it.

And today, I’m going to show you how to make a simple, creamy, no-churn vanilla ice cream. Then, I’m going to add some two-bite brownies into it and on top as a garnish.

The no-churn ice cream part only has three little ingredients. Add in the brownies and you can make this ice cream without stressing or getting lost in a long list.

Oh, and since I’m writing this during a heat wave, I’ll share how to make ice cream without complicated machines or sweating in the kitchen. Just mix, freeze, and eat!

Brownie Ice Cream

Making no-churn ice cream has to be the easiest frozen treat you can make. You literally use an electric mixer to beat some cold whipping cream.

Set the mixer to medium and then work your way to high speed. Once you see the stiff peaks form, you can stop. This is a very important step because it makes the ice cream light and airy.

Then, fold in the condensed milk and add the vanilla extract. That’s it! You could stop here and just make vanilla ice cream.

But we aren’t stopping there. I never stop at the first step. Nope, we will keep going by folding in some brownie pieces.

Chop up your favorite brownies into small pieces. But not too small. They need to be big enough so you see them in the ice cream (I love biting into brownie pieces!).

Then, gently fold them into the ice cream. Pour the ice cream into the loaf pan, and let it freeze.

Waiting for it to set is the hardest part of this recipe!

While you’re waiting for the ice cream to freeze, read my free recipe e-book! If you haven’t grabbed my free recipe e-book, The Sweet Six yet, you need it! It’s my collection of beginner-friendly recipes every home baker should master.

Ingredients You’ll Need to Make No Churn Brownie Ice Cream

It might surprise you how small the list of ingredients is. This is all you need when you make the no churn brownie ice cream.

• Two Bite Brownies
• Whipping Cream
• Condensed Milk
• Vanilla Extract

Be sure to scroll down to my recipe card for all the measurements and step-by-step instructions.

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Best Type Of Brownies To Add To Ice Cream

To save time, I just went to the grocery store and bought some two-bite brownies. I prefer to grab the ones from the bakery, but have fun with this and buy your favorites.

If you love to bake and want to bake homemade brownies, I have the perfect recipe for you!

Make some peanut butter brownies. It will give the ice cream a rich and nutty flavor. And the brownies will look delicious on top of the ice cream as a garnish, too.

How to Make No Churn Brownie Ice Cream

Begin by lining a standard loaf pan with parchment paper and set aside.

Use an electric mixer or a stand mixer to beat the cold whipping cream. Start on medium and work your way to high speed until the cream forms stiff peaks.

Fold in condensed milk.

Next, add vanilla extract and mix.

Fold in crumbled brownies.

Pour into lined pan, and freeze for a minimum of 5 hours.

Serve and top with a whole Two-Bite Brownie, if desired.

This No Churn Brownie Ice Cream tastes super indulgent – like you got it from a local creamery! But it’s so easy you can whip it up the night before a party and impress everyone.

How Long Does No-Churn Ice Cream Last In The Freezer?

This depends on how you store it. If you keep your ice cream wrapped tightly in the loaf pan so the air stays off of it, it should last up to 2-3 months.

Freezer burn is the enemy, so do what you can do keep the air off. The best place to store it is in the back of the freezer, away from the door. If it melts and refreezes a bunch of times, it will change the texture.

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