Description
Delight in this rich and creamy No Churn Chocolate Brownie Ice Cream, an easy-to-make dessert that combines smooth chocolate ice cream with chunks of fudgy brownies and mini chocolate chips. Perfect for chocolate lovers, this recipe requires no ice cream maker and is ready in just over six hours, making it an ideal treat for any occasion.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Add-ins
- 1 cup brownie chunks (store-bought or homemade, cooled and cut into bite-sized pieces)
- 1/2 cup mini chocolate chips
Instructions
- Whip the Cream: In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form, ensuring the base is light and airy.
- Mix the Chocolate Base: In a separate bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until the mixture is smooth and fully combined.
- Combine Mixtures: Gently fold the whipped cream into the chocolate mixture, taking care to maintain the fluffiness and prevent deflating.
- Add Brownies and Chocolate Chips: Carefully fold in the brownie chunks and mini chocolate chips, mixing evenly but delicately to preserve the texture.
- Freeze: Pour the mixture into a loaf pan or freezer-safe container and smooth the top. Cover and freeze for at least 6 hours or until firm.
- Scoop and Serve: Once fully frozen, allow the ice cream to sit at room temperature for 5 minutes for easier scooping, then serve.
Notes
- Use fully cooled brownies to prevent melting the ice cream mixture.
- For extra richness, swirl in fudge sauce before freezing for a decadent touch.
- Let the ice cream sit at room temperature for 5 minutes before scooping to make serving easier.
