Indulge in the rich, creamy delight of our No-Churn Chocolate Brownie Ice Cream. This easy-to-make recipe combines luscious chocolate ice cream with fudgy brownie chunks, all without the need for an ice cream maker. Perfect for satisfying your sweet cravings, this homemade treat is a guaranteed crowd-pleaser!
Chocolate brownie fudge ice cream is amazing! As soon as I’d cracked my no-churn banoffee ice cream, the kids were desperate for me to try a chocolate brownie ice cream. Chocolate fudge brownie Ben and Jerry’s that you can make at home, who wouldn’t want that?
If you are looking for a new summer treat that you can enjoy, this decadent homemade chocolate brownie ice cream is perfect!
Why I Love No-Churn Chocolate Brownie Ice Cream
I love this chocolate fudge brownies ice cream because:
- Chocolate brownie and ice cream are perfect, so why not put them together?
- Ben & Jerry’s chocolate fudge brownie is one of my favourites.
- The kids love it.
- It’s really rich and decadent, a proper treat.
- If you make brownies you’ll have loads left.
Ingredients For Homemade Chocolate Brownie Ice Cream
When I make my brownie no-churn ice cream, I use:
Brownies – You only need 3 large squares, so if you make your own, you’ll have extras unless you have a small batch recipe. Eat and enjoy them! My recipe is below, use it if you want. You can also use your own recipe or store-bought brownies if you don’t want to bake.
Double Cream
Condensed Milk
Cocoa Powder
Vanilla Extract
You’ll Also Need
All you really need to make brownie ice cream is a large mixing bowl, an electric whisk, a sharp knife and a chopping board.
If you are baking brownies you’ll also need a brownie tin, or a deep baking tin, and some baking paper.
How to Make No-Churn Chocolate Brownie Ice Cream – Step-by-Step Instructions
If you are using homemade brownies, the first step is to bake them. If you already have a favourite recipe, you can use that, but I’m sharing mine below just in case.
My recipe makes 12 large brownie squares. You only need about 275g for this recipe, which is about 3 squares. You can try to make a smaller version if you’ve got a little tin, but I tend to just make a large portion, and keep the spare 9 just to eat as brownies.
You can also wrap them in cling film, place them in an airtight tub and freeze them for another time.
Chocolate Brownie Recipe
Ingredients:
- 200g Butter (or margaraine)
- 300g Chocolate (broken into squares I use dark chocolate, but you can use milk chocolate if you want to.)
- 200g Caster Sugar
- 4 Medium Eggs
- 225g Plain Flour
- 40g Cocoa Powder
Instructions:
- Preheat the oven to 160 degrees (fan-assisted) and line a brownie tin. I use this one (affiliate link).
- In a medium size saucepan carefully melt the chocolate and butter together. I do it directly in the pan, but you can use a Bain Maire/double boiler, or the microwave if you prefer.
- Leave to one side to cool.
- In a large mixing bowl, whisk the sugar and eggs for 5 minutes on medium/high power until they are light and fluffy. I recommend an electric whisk, it would take a lot longer by hand.
- Fold the melted butter and chocolate mixture into the egg and sugar mixture in the large mixing bowl.
- Sift in the cocoa and flour.
- Fold until even. It’s better to undermix than overmix.
- Pour into the brownie tin.
- Bake for around 25 minutes. This is a little longer than I’d usually bake them, but super fudgy brownies will freeze rock hard, they should be a little less fudgy, while still being brownie-like.
- Leave in the tin to cool.
- Once cool cut into squares. I use 3 edge squares for my homemade brownie ice cream, keeping the fudgier middle bits to eat!
Chocolate Brownie Ice Cream
Whatever brownies you are using, the rest of the instructions are the same.
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Place a 2lb loaf tin in the freezer. This is just to give the process a bit of a head start. And it’s easier to make sure there’s space in your freezer for the loaf tin when it’s empty.
Step Two
Chop the brownie into small bites (around 1 cm) and leave to one side. They don’t have to be even.
Step Three
Mix the cocoa powder with a little water until there are no lumps (add a little a time, so that you use as little as possible). This should be nice and thick.
Step Four
Pour the double cream, condensed milk and vanilla into a large mixing bowl.
Step Five
Add the cocoa powder mixture.
Step Six
Use an electric whisk to whisk until it forms thick peaks, this could take around 5 minutes. They need to be really thick so that you can see patterns forming as you whisk. They’ll stay when you stop.
But, be careful, if you overmix it will start to scramble.
Step Seven
Fold in brownie pieces, trying to mix as little as possible to keep the mixture thick. You just want them to spread through, and be covered in miture. It’s better to undermix than overmix and end up with a sloppy mixture.
Step Eight
Carefully remove the loaf tin from the freezer.
Step Nine
Tip in the ice cream mixture.
Step Ten
Return to the freezer and leave overnight.
Serving Suggestions
However you’d usually serve your ice cream.
I prefer a bowl to a cone and sometimes add some chocolate sauce. But it’s really yummy just as it is.
Variations
The only change I’d really make is the brownie itself.
You can literally add any brownies you want to. For a bit of extra flavour, my chocolate orange brownies would be fantastic in ice cream. So would my after-eight brownies.
Storage
Store your no-churn chocolate brownie ice cream in the freezer. It will need about 8 hours to completely freeze after making and will be found putting back in and keeping for up to a week afterwards.
When you take it out to serve, it will be much harder than soft-serve but try to keep it out of the freezer for as short a time as you can.
Other Recipes
If you like this no-churn chocolate fudge brownie ice cream you might also want to try:
No-Churn Chocolate Brownie Ice Cream
Ingredients
- 275 g Brownies (homemade or store-bought – see my recipe in the post above!)
- 600 ml Double Cream
- 397 g Condensed Milk
- 50 g Cocoa Powder
- 1 Teaspoon Vanilla Extract
Instructions
- Place a 2lb loaf tin in the freezer.
- Chop the brownie into small bites (around 1 cm) and leave to one side.
- Mix the cocoa powder with a little water until there are no lumps (add a little a time, so that you use as little as possible).
- Pour the double cream, condensed milk and vanilla into a large mixing bowl.
- Add the cocoa powder mixture.
- Use an electric whisk to whisk until it forms thick peaks, this could take around 5 minutes.
- Fold in brownie pieces, trying to mix as little as possible to keep the mixture thick.
- Carefully remove the loaf tin from the freezer.
- Tip in the ice cream mixture.
- Return to the freezer.
- Freeze overnight.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
