When I was messing around with multiple attempts to make an eggless version of my favourite brownies, I had so many extra, imperfect brownies in front of me that I just didn’t know what to do with them. And then I found myself randomly wanting to eat a big scoop of rich chocolate ice cream, fudgy and with brownie bits swirled into it but I wanted to make it at home. And so basically, ta da!

This recipe uses the trusty no-churn method of whipping cream and condensed milk as a base, after which you can go nuts and pretty much flavour it however you want. Salted caramel, mocha, blueberry, mango cheesecake and whatever else you can dream of! For this version, I made a smaller amount, but you will still have a 500 ml tub of ice cream on hand, which is a lot! If you’d like a larger quantity, I’d recommend going with the mocha ice cream proportions above, since the ingredients are all the same except for the coffee.

This ice cream is so rich and fudgy, it’s unbelievable. It sets and scoops perfectly after an overnight freeze, is creamy, chocolatey and just so good. Feel free to use any kind of brownie you like, homemade or store-bought or whatever. If you find it easier to use cake pieces instead, go ahead! They don’t freeze very hard, they remain nice and soft with a slight chewiness and go really well with the creaminess.

Unlike a no-churn ice cream with fruit that melts fairly quickly, this one holds together very well even after scooping, all thanks to melted dark chocolate. Essentially, it’s like a frozen whipped ganache! It gets the perfect amount of smooth and melty if you let it sit around a bit. SO YUM. Brb, going to get another scoop.

Make this today please!

Please read the recipe notes before beginning.

Chocolate Brownie Ice Cream (No-Churn)

Creamy, chocolatey no-churn ice cream with brownie pieces

Prep Time: 10

Total Time: 10

Print Recipe Pin Recipe

Ingredients

60 gms dark cooking chocolate, finely chopped (70 to 75%)
1/3 cup condensed milk (100 gms)
1/3 cup chilled whipping cream (80ml, see notes)
1 cup crumbled brownies (see notes)

Instructions

Melt the chocolate in the microwave, stirring every 10 seconds, until smooth. If there are still a few small lumps of chocolate, stir till they are melted through instead of heating the chocolate too much. Set aside to cool at room temperature.
In the bowl of a stand mixer fitted with the whisk attachment (or use a mixing bowl and hand mixer), pour in the condensed milk and cream. Beat on high speed for about 5 minutes until thick, fluffy and the mixture forms stiff peaks when you lift up the beater. Usually the cream is whipped separately, but since it's a small amount, it becomes easier to whip along with the condensed milk.
Pour in the melted chocolate and beat on medium speed for 20 seconds. Then fold the mixture with a silicone spatula to fully combine the chocolate, being gentle so you don't deflate the mixture.
Finally, fold in the crumbled brownies. Leave a few pieces aside to add to the top of the ice cream.
Spoon the mixture into a freezer-safe container, sprinkle the remaining brownie pieces on top and freeze for at least 12 hours. Scoop and eat immediately! You can store this in the freezer for 2 to 3 weeks. Happy ice creaming!

Notes

*I use Amul whipping cream which I buy on Big Basket. For the best results, chill the cream at least 24 hours in advance and 30 minutes before you whip it, chill the bowl and beaters as well. While readers have reported using regular cream instead of whipping cream, keep in mind that the ice cream will be a little softer. I have not tried the non-dairy versions of whipping cream.

* For the brownies, feel free to use any kind you like. I love these, and here's an equally great recipe without eggs if you prefer. A half batch of brownies from either of those recipes will be enough for the ice cream. Or you can just make the whole batch and have some to snack on 🙂

*Shop this recipe: Chocolate, Condensed Milk, Mixing Bowl, Hand Mixer

*For more flavours, check out Salted caramel, blueberry, mango cheesecake!

Check out a full list of my baking essentials here!

This post contains affiliate links.