Love homemade ice cream recipes? Try my superman ice cream, cookie dough ice cream, and rolled ice cream next. If you love brownies and ice cream, I have three words for you: creamy, rich, decadent brownie ice cream. Okay, maybe that’s more than three words, but you get the point. My brownie ice cream recipe combines two epic desserts in one in the easiest way possible. Yum!
Why I love this recipe
4 ingredients. Including the premade brownies, you only need 4 basic ingredients. No-churn ice cream. No ice cream maker or blender is needed, just a bowl and a whisk or electric mixer. Easy to customize. If you use my flourless brownies, they’re already gluten-free, but you can easily make them vegan or low-carb if needed. I’ll explain how later. The perfect texture. The ice cream turns out smooth and milky, while the chunks of cakey brownie pieces give a nice contrast of textures.
Ingredients needed
Heavy cream. I strongly recommend using heavy cream and not heavy whipping cream since heavy cream has fewer air bubbles and will make for long-lasting, stiff peaks, which is exactly what we want. Condensed milk. For texture and sweetness. I suggest leaving it overnight in the fridge to chill. Cocoa powder. I used unsweetened cocoa powder since sugar is already worked in the recipe. Chopped brownies. I prefer to use my flourless brownies, but if you’re in a pinch, you can use store-bought brownies instead. Just make sure they’re cakey and not fudgy brownies since we want them to hold their shape.
How to make brownie ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Whip the cream. In a large mixing bowl, add the heavy cream and beat until soft peaks form. Step 2- Combine ingredients. To the bowl, add the condensed milk and cocoa powder and beat until thick and fluffy. Fold through the brownies. Step 3- Freeze. Transfer the ice cream mixture to a loaf pan, cover, and freeze for at least an hour.
Recipe tips and variations
Freeze the loaf pan. This will help speed up the process of freezing the ice cream. Use chilled ingredients. Trust me, it’ll make whipping the cream go by way faster. Swap the brownies. Use my edible brownie batter instead, though keep in mind it will change the texture of the ice cream. Make them vegan. Use coconut condensed milk and fold through my vegan brownies instead. Cut the sugar. Use my keto brownies and sugar-free condensed milk. Add more mix-ins. Why stop with brownies? Try chocolate chips, chopped walnuts, or your favorite nut butter. For cosmic brownie ice cream, add some candy buttons or m&m’s!
How to store leftovers
To freeze: Store the extra ice cream in a freezer-safe airtight container for 2-3 weeks. Cover its surface with baking paper to prevent crystals from forming.
More homemade ice creams to try
Avocado ice cream Matcha ice cream Oat milk ice cream Coconut milk ice cream Cashew milk ice cream Almond milk ice cream
