Description
This rich and creamy Chocolate Brownie Ice Cream combines the decadent flavors of chocolate and brownies in a smooth frozen treat. Made without an ice cream maker, this no-churn recipe is simple to prepare and perfect for satisfying your chocolate cravings with minimal effort.
Ingredients
Ice Cream Base
- 2¼ cups heavy whipping cream
- ⅓ cup cocoa powder
- 14 ounce can sweetened condensed milk
Add-ins
- 1½ cups chopped brownies
Instructions
- Whip the Cream: In a large bowl, use an electric hand mixer to whip the heavy cream and cocoa powder together for 2 to 3 minutes until stiff peaks form, creating a light and fluffy chocolate cream base.
- Combine Ingredients: Gently add the sweetened condensed milk along with the chopped brownie pieces to the whipped cream. Mix on low speed using the hand mixer until everything is evenly incorporated without deflating the whipped cream.
- Prepare for Freezing: Pour the combined ice cream mixture into a 9×5 inch loaf pan. Smooth the top and cover the pan tightly with plastic wrap to prevent ice crystals from forming.
- Freeze: Place the loaf pan in the freezer and allow the ice cream to set for at least 5 hours, or until firm and scoopable.
- Serve: Once frozen, scoop the chocolate brownie ice cream into bowls or cones and enjoy a decadent homemade dessert.
Notes
- For best texture, ensure the heavy whipping cream is well chilled before whipping.
- Use freshly baked or store-bought brownies chopped into bite-sized pieces for easy mixing.
- Covering the ice cream container tightly while freezing will help prevent freezer burn.
- Feel free to add nuts or chocolate chips for extra texture if desired.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
