Fudge Brownie Ice Cream no machine
This Fudge Brownie Ice Cream no machine is rich, creamy, and packed with fudgy brownie chunks—no ice cream maker needed!
Servings: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup brownie chunks (homemade or store-bought)
- 1/2 cup chocolate chips (optional)
- pinch of salt
Instructions
- Pour the heavy cream into a mixing bowl and whisk until stiff peaks form.
- In another bowl, mix the sweetened condensed milk, vanilla extract, and a pinch of salt until well combined.
- Gently fold the whipped cream into the sweetened condensed milk mixture, maintaining the airy texture.
- Fold in the brownie chunks and optional chocolate chips evenly throughout the ice cream base.
- Transfer the mixture to a freezer-safe container, smooth the top with a spatula, cover tightly, and freeze for at least 4 hours until firm.
- Scoop the frozen ice cream into bowls or cones and enjoy. Optionally top with whipped cream, chocolate sauce, or extra brownie bites.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Freezer-Safe Container
- Measuring Cups and Spoons
Notes
- Store the ice cream in an airtight container in the freezer for up to two weeks.
- Let the ice cream sit at room temperature for a few minutes before scooping if it is too hard.
- For dairy-free, use coconut cream and dairy-free sweetened condensed milk alternatives.
- Use gluten-free brownies for a gluten-free version.
- Add cocoa powder or chocolate syrup to enhance chocolate flavor.