No-Churn Brownie Ice Cream
This No-Churn Brownie Ice Cream is truly the most creamiest, brownie-induced ice cream that you’ll ever taste! Perfect for any season, this heavy on chocolate brownie flavor will have the entire family hooked and ready to make this a staple. The best part—-it doesn’t require an ice cream machine or churn and it’s super easy to make. Loaded with actual brownie chunks, a light chocolate base, and pieces of chocolate (optional).
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This No-Churn Brownie Ice Cream is absolutely incredible. Honestly, I've been in the no-churn ice cream making spirit and this is one of my recent recipes that had me looking for more once it was all gone. Haha.
While I'm not the biggest fan of chocolate, brownies for some reason have me hooked. So of course, it was only obvious that I would be hooked to this ice cream too.
Plus, the brownies that I made for this ice cream are these Easy Extra Fudgy Vegan Brownies which adds such a beautiful texture and chewiness to everything!
25 Days to Christmas Recipe Countdown!
If you've been following Orchids + Sweet Tea, either via the blog or Instagram, then you're aware of my 25 Days to Christmas recipe countdown. This ice cream recipe makes #12 and I'm so happy that many of you have been loving my recipes thus far!
Don't worry, if you're new to this entire countdown, then I'll happily recap the recipes that have been included thus far:
#11: Easy Chicken Pot Pie with Cheddar Herb Biscuits
#10: Creamy Homemade Vegan Eggnog
#9: Creamy Jamaican-Inspired Vegan Carrot Juice
#8: Homemade Sugar Free Vegan Caramel Brownies
#7: Vegan Chai Tea Latte with Turmeric
#6: No-Churn S’mores Ice Cream
#5: Southern Caprese Biscuit Breakfast Strata
#4: Crispy + Chewy Christmas Chocolate Chip Cookies
#3: Easy Homemade Peppermint Mocha Latte
#2: Meatless Baked Ziti with Ricotta + Mozzarella
#1: Gingerbread Cinnamon Rolls
What Are the Main Parts of this Brownie Ice Cream?
Much like many no-churn ice cream recipes, this particular one needs organic heavy whipping cream, sweetened condensed milk, vanilla, maple or Agave, homemade or store-bought brownies, sea salt and chopped chocolate (optional).
What Ingredients Do You Need? Just These 7!
The homemade ice cream ingredients for this recipe are simple:
Heavy Whipping Cream
Sweetened Condensed Milk
Vanilla
Sea Salt
Maple Syrup (Sweetener)
Chocolate (Chopped)
Homemade or Store-bought Brownies
Homemade Vegan Brownies vs. Brownie Mix.
OK, so let me just say that I’ve seen some pretty good brownie box mixes that I would definitely try if I were pinched for time or just didn’t feel like whipping it from scratch myself. Bob’s Red Mill has a really great option.
However, when it comes to brownies, I truly enjoy the gooeyness that comes from making them homemade. Like most things homemade, you are able to adjust and personalize your brownies to how you like them. Whether that means adding veggies, nuts, extra chocolate, making them more chewy or more fudgy—whatever!
Therefore, I’ll always be #TeamHomemade.
How to Make the Best Vegan Brownies:
- Don’t over-mix! Over-stirring will cause the gluten to overdevelop, which makes it too chewy and dense.
- Ensuring that you have the best Egg Substitute matters. As an option, you can always use ground flaxseed meal, chia eggs, applesauce, or any other binder.
- Use the right baking pan! THIS IS IMPERATIVE! Metal pans (which are the best ones to use–makes your brownies bake faster; Glass pans make them take longer.)
- USE PARCHMENT PAPER! This helps your brownies to come out clean, well-structured, and just perfect!
- Lastly, always wait for them to FULLY cool before cutting them. Brownies are best structured and textured when cooled entirely.
I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM!
Making No-Churn Ice Cream.
When it comes to making ice cream without an actual churn machine, there are simple standard steps that create a nice creamy result. First things, first——ensure that you have a great metal loaf cake pan or ice cream container that you can store it in so that it freezes well. If not, you can also use a standard cake pan.
Once you have that solidified, then the next step would be to whip your heavy cream in an electric stand mixer until fluffy before folding in sweetened condensed milk and your marshmallow fluff (if desired). That’s the basic parts of the ice cream while everything else is topped.
Need Other No-Churn Ice Cream Ideas? Try These!
This No-Churn Cookies + Cream Ice Cream recipe is fully homemade, requires no ice cream making machine, and comes with a creamy vanilla base loaded with Oreo cookies. Made with just FIVE ingredients and takes less than 10 minutes to whip together, before letting the freezer do the rest. The perfect sweet treat for the entire family on any given day.
This No-Churn Butter Pecan Ice Cream recipe is fully homemade, requires no ice cream making machine, and offers a great taste of nutty flavor with each scoop. Made with just FIVE ingredients and in less than 10 minutes to whip together, before letting the freezer do the rest and loaded with toasted pecans, this recipe is perfect for the entire family.
This No-Churn S’mores Ice Cream is truly the most creamiest, sweet indulge ice cream that you’ll taste! Perfect for any season, this S’Mores flavor will have the entire family hooked and ready to make this a staple. The best part—-it doesn’t require an ice cream machine or churn and it’s super easy to make. Loaded with marshmallows, graham crackers, pieces of chocolate, and a marshmallow-vanilla ice cream base.
Common FAQs About No-Churn Ice Cream.
Can I make Dairy-Free No-Churn Ice Cream? Yup, definitely! I’ve heard that people have used avocados and coconut milk to make their creamy base. While I haven’t personally tried it, I have seen some really great recipes!
How Long Does Homemade Ice Cream Last? Honestly, homemade ice cream can last for a little while, somewhere close to 2 weeks.
Are There Any Tips or Hacks for Making the Perfect No-Churn Ice Cream? Yup. It always starts with getting the right ingredients. Firstly, it’s about getting quality ingredients for the best results and more importantly, it’s about getting the EXACT ingredients listed and not substituting.
Also, if you’re trying to make different flavors and decide on using other extracts, be sure to start by adding small amounts first. Lastly, always ensure that anything that will be folded in is chopped and prepped beforehand. That means any chocolate, nuts, etc. should be chopped and easy to fold in.
Best Storage Tips for Leftover Brownies.
Leftovers are best stored in an air-tight container at room temperature for up to 3 days. For longer storage, you can refrigerate for up to 5 days. Warm slightly once ready to serve.
In addition, you can freeze these beauties for an even longer storage time. Just add them to a freezer-safe air-tight container and they can last for up to 3 months. To thaw, remove from the freezer and add to the fridge overnight.
No-Churn Brownie Ice Cream
Ingredients
- 2 cups organic heavy whipping cream (I use Organic Valley)
- 1 (14 oz.) can sweetened condensed milk, low-fat (I use Eagle's Brand)
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup or Agave (Optional sweetener)
- pinch of sea salt
- 3 Tbsps cocoa powder
- 1-2 cups roughly chopped brownies (See Notes!)
- ½ cup chopped chocolate
Instructions
- In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.
- Now, fold in the sweetened condensed milk, maple syrup, cocoa powder, and sea salt into the whipped cream.
- If desired, you can fold in half of your chopped chocolate into the batter, otherwise save for garnish. Fold in chopped brownies as well.
- Immediately pour mixture into a 9×5 loaf pan (or small metal bowl) and cover with foil and freeze for 6-8 hours minimum. Best when frozen overnight.
- To serve, remove from freezer and let sit for a couple of minutes (under 5 mins.) to soften slightly and enjoy on a cone or in a dessert bowl. Top with additional brownies and chocolate.
- Bon Appetit!
Tips & Tricks
Nutrition
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No-Churn Brownie Ice Cream.
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