Name: Easy No Churn Chocolate Brownie Ice Cream
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups heavy whipping cream; 1 can sweetened condensed milk; 0.5 cups unsweetened cocoa powder (Use high-quality cocoa for better flavor.); 1 cup brownies, crumbled (Use your favorite brownies.); 1 teaspoon vanilla extract (Pure vanilla extract works best.)

This is my favorite summer guilty pleasure: a silky, no-churn chocolate ice cream studded with fudgy brownie bites. It tastes indulgent — deep chocolate, creamy texture, chewy brownie pockets — but requires no ice cream maker and very little hands-on time. If you love rich, chocolate-forward desserts that you can assemble quickly and stash in the freezer, this one’s for you.

My husband calls this our “official weekend dessert.” He’ll happily trade the last slice of pie for a big scoop topped with flaky salt. Our kids beg to help drop brownie pieces into the tub — it’s become one of those family rituals where someone always tries to swipe a warm spoonful before it’s fully frozen. We keep a pan of store-bought brownies on hand for busy nights and sometimes throw in toasted pecans when company is coming. It’s approachable, forgiving, and somehow still feels special.

Why You’ll Love This Easy No Churn Chocolate Brownie Ice Cream

– No ice cream machine required — just a sturdy bowl, a spatula, and a freezer.
– Deep chocolate flavor without being cloying; brownie pieces add contrast in texture.
– Make-ahead friendly: perfect for dinner parties or a sweet weeknight treat you can pull from the freezer.
– Kid-approved and grown-up elegant — add flaky salt or espresso for a moment of sophistication.

Behind the Recipe

This recipe is all about balance: a smooth, lightly aerated base that stays scoopable, plus brownie chunks that hold their chewy identity in the frozen mix. I learned early on that two things matter most — don’t overwhip the cream, and don’t fold in warm brownie bits or you’ll get a melty streak instead of nice pockets. Smaller, evenly sized brownie pieces distribute better and make scooping consistent. Also, a little quality dark cocoa or melted chocolate mixed into the base lifts the overall chocolate tone; skip it only if you want an ultra-simple version.

Shopping Tips

– Dairy: Use full-fat cream for the creamiest result; skim versions won’t whip up the same or hold structure as well.
– Baking Basics: Choose a good-quality sugar or sweetened condensed milk (if the recipe calls for it) — it’s doing double duty for sweetness and texture.
– Chocolate: Pick a decent dark cocoa or bittersweet chocolate for depth; straight cocoa powder works if you prefer an intensely chocolatey base.
– Nuts & Seeds: If you plan to add toasted nuts for crunch, buy them raw and toast at home for the freshest flavor.
– Flavor Boosts: Vanilla extract and a pinch of flaky salt elevate the chocolate and make the ice cream taste more complex.

Prep Ahead Ideas

– Bake or buy brownies a day or two ahead; cool completely, then cut into small cubes and store in a sealed container in the fridge.
– Measure out your dry ingredients and have your mixing tools chilled in the fridge or freezer to speed whipping.
– If you want very clean brownie pockets, freeze small brownie cubes on a tray for 30–60 minutes before folding into the ice cream base.
– Prepped components (chopped brownies, toasted nuts, measured extracts) keep well in airtight containers for 2–3 days.

Time-Saving Tricks

– Use store-bought brownies to cut hands-on time — high quality bakery brownies work beautifully.
– Pulse brownie scraps in a food processor for quick crumbs that distribute evenly without big chunks.
– Chill the mixing bowl and beaters for 10–15 minutes before whipping cream to reduce whipping time.
– Use a shallow, wide pan for freezing so the ice cream firms faster and is easier to scoop.

Common Mistakes

– Overwhipping the cream: it becomes grainy and loses the lightness that gives the final texture. Stop when soft peaks form.
– Adding warm brownie pieces: they’ll melt into the base and create gooey puddles. Make sure mix-ins are cool or briefly frozen.
– Folding too aggressively: you’ll deflate the air you’ve whipped into the base. Fold gently to keep the ice cream light.
– Storing uncovered: freezer burn dulls both flavor and texture. Keep the surface protected with plastic wrap, then an airtight lid.

What to Serve It With

Serve simple: a big scoop in a bowl with a sprinkle of flaky sea salt. For company, offer warm chocolate sauce, espresso poured over for an affogato twist, or toasted nuts for crunch. Fresh raspberries or salted caramel both play beautifully with the chocolate.

Tips & Mistakes

– Add brownie pieces at the last minute before freezing to preserve texture.
– If the ice cream freezes rock-hard, let it sit at room temperature for 8–12 minutes before scooping for a perfectly soft yet scoopable texture.
– If your brownies are too dry, chop smaller or pulse into crumbs so they distribute without creating hard pockets.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
For best quality, keep the ice cream in a well-sealed container in the freezer and press a layer of parchment or plastic wrap directly on the surface before sealing the lid to minimize ice crystals; enjoy within 2–3 weeks for best texture.

Variations and Substitutions

– Dairy-free: swap full-fat coconut milk or a coconut-based condensed milk substitute and use coconut cream whipped until fluffy; texture will be slightly different but delicious.
– Brownie swaps: use gluten-free brownies for gluten-free guests, or stir in cookie pieces or chocolate chip cookie dough for a twist.
– Flavor boosts: stir in a teaspoon of espresso powder to intensify chocolate, or fold in chopped toasted hazelnuts for a nutty contrast.
– What not to replace: sweetened condensed milk (if used) is hard to replicate without affecting texture; if you remove it, expect a softer, icier result unless you compensate with other stabilizers.

Write me the frequently asked questions and answers Easy No Churn Chocolate Brownie Ice Cream in the same way as the example below.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes. Substitute the brownies with a gluten-free brand or bake a simple gluten-free brownie and use that; the ice cream base itself is typically gluten-free.

Can I make this dairy-free?

Yes. Use full-fat coconut milk or a coconut-based condensed milk alternative and whip chilled coconut cream; the texture will be slightly different but still rich and scoopable.

How long does it need to freeze?

It needs at least several hours to firm up — overnight is best. If you’re short on time, a shallow pan speeds freezing and makes it scoopable in 4–6 hours.

My brownie pieces sank or got soggy — what did I do wrong?

That usually means they were too warm or too large. Cool brownies completely, cut them small or freeze them briefly, and fold in gently at the end. Coating small pieces in a touch of cocoa or cornstarch helps too.

How do I keep the ice cream from getting freezer burn?

Press a layer of plastic wrap or parchment directly on the ice cream surface before closing the container, and use a well-sealed airtight container; avoid leaving it in the freezer door where temperature fluctuates.

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Easy No Churn Chocolate Brownie Ice Cream

This delightful no-churn chocolate brownie ice cream is a simple treat that combines rich chocolate flavors with chewy brownie pieces. Perfect for satisfying your sweet tooth!

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Prep Time: 15

Total Time: 15

Servings: 6

Calories: 120kcal

Ingredients

Main Ingredients

▢ 2 cups heavy whipping cream
▢ 1 can sweetened condensed milk
▢ 0.5 cups unsweetened cocoa powder Use high-quality cocoa for better flavor.
▢ 1 cup brownies, crumbled Use your favorite brownies.
▢ 1 teaspoon vanilla extract Pure vanilla extract works best.

Instructions

Preparation Steps

In a large bowl, whip the heavy cream until stiff peaks form. This should take about 3 to 5 minutes. It’s important not to overwhip, or it may turn gritty.
Gently fold in the sweetened condensed milk, cocoa powder, and vanilla extract until well blended. Be careful not to deflate the whipped cream.
Next, add the crumbled brownies to the mixture and fold them in for a delectable bite in every scoop.
Transfer the mixture into a suitable container and smooth the top with a spatula. Cover with a lid or plastic wrap.
Freeze for at least 6 hours or overnight until firm. When ready to serve, scoop and enjoy this sweet treat!

Notes

This ice cream is best enjoyed fresh but can be stored in the freezer for a couple of weeks. Just let it sit at room temperature for a few minutes before scooping for easier serving.