I used to love making ice cream which is strange because I grew up not really liking ice cream that much. Well, times have changed and I’ve now developed a love for not only ice cream but also no churn ice cream recipes – just like this No Churn Chocolate Brownie Ice Cream.
This easy homemade chocolate ice cream is bursting with rich chocolate flavour from cocoa, melted chocolate plus some brownie and real chocolate chunks thrown in for good measure. You might also like this Frozen Cherry Chocolate Parfait or my Raspberry Ripple Ice Cream recipe.
This recipe is actually part of a collaboration with a bunch of super talented bloggers, all organised by Nicolas from Blogtastic Food. Boy, am I glad he chose the no-churn ice cream them because this one will likely have a permanent place in our freezer from here on out.
Click here to see the rest of the fabulous recipes from this collaboration or scroll to just above the recipe card.
Ice cream without an Ice cream maker
There are so many reasons to love this No Churn Chocolate Brownie Ice Cream recipe;
- It’s no churn (aka no special equipment, no ice cream maker needed. The most difficult part is waiting for it to freeze)
- Because, Chocolate. Brownie. Ice Cream people.
- It’s easy – anyone can make it. Maybe get the kids involved for a bit of fun.
- Just 6 ingredients (if you use pre-made brownies)
- It’s fun for kids but luxurious enough to share at the end of a dinner party
- It’s rich, indulgent and tastes so dang good
- Did I mention the brownie?
What is ice cream made of?
Getting back to basics, ice cream used to be a mixture of cream, milk, eggs and sugar plus flavourings. These days however there are many different ingredients used in ice cream. From dairy-free options to yoghurt and everything in between.
Just 5 ingredients make up the base of this easy chocolate ice cream;
- Sweetened condensed milk
Plus, of course, those all-important chunks of brownie. You can make the brownie from scratch and I’ve provided that recipe below, otherwise, just use a store-bought brownie to keep things simple. You’ll need 2 cups of chopped brownie.
How to make easy ice cream
I’ve given the directions in the recipe card for making the brownie (since I love to make everything from scratch) but you can certainly just use store-bought.
- Start by melting a little chocolate, then set that aside. Chop some chocolate into small chunks (you could use chocolate chips but I like the variety of sizes when you chop the chocolate yourself)
- Whip some heavy cream until you get firm peaks.
- In a separate bowl, mix the condensed milk, cocoa, melted chocolate and vanilla and give it a mix.
- Add one third of the cream and mix it through to lighten the mixture. Now add the remaining cream in two portions, but this time gently fold it through.
- Finally, carefully fold through chunks of brownie and your pre-chopped chunks of chocolate or choc chips.
- Tip it into an airtight container, or a loaf tin, cover with plastic wrap and freeze overnight.
Ways to serve this No Churn Chocolate Brownie Ice Cream
- In a bowl with chocolate sauce
- In waffle cones
- Freeze it in popsicle molds or even mini muffin tins
- Freeze it in a loaf tin so you can serve elegant slices like this Frozen Cherry Chocolate Parfait recipe
How to store ice cream
Use an airtight container to stop ice crystals from forming and store it at the back of your freezer where it will be safe from temperature changes when the freezer is opened and closed. This ice cream, if stored properly will easily keep for 2-3 months (if you can leave it that long).
How to scoop ice cream
- Take it out of the freezer and let it sit for 3 minutes before serving
- Warm your scoop in some warm water and re-dip between scoops
- Dig your scoop in at the edge of the container (where it will be softest)
- Scoop in an S shape, twisting your wrist as you go.
I love this quick and fun little video.
So if you’re in need of a great easy homemade chocolate ice cream recipe then look no further than this No Churn Chocolate Brownie Ice Cream. Indulgent yet simple to make, the whole family will be coming back for more.
All the No Churn Ice Cream recipes
- Salted Caramel and Baileys No Churn Ice Cream by Nicolas at Blogtastic Food
- Matcha Green Tea No Churn Ice Cream by Julia at Julia Recipes
- Churro S’mores No Churn Ice Cream Recipe by Jen at Real Food Happy Home
- Peanut Butter Cup No Churn Ice Cream by Christine at The Rustic Foodie
- Blackberry Cheesecake No Churn Ice Cream by Sarah at Slice of Honey
- Cherry Chocolate Chip Nice Cream by Leanne at Crumb Top Baking
- Turmeric Ginger Honey No-Churn Ice Cream by Loreto and Nicoletta at Sugar Loves Spices
No Churn Chocolate Brownie Ice Cream
FOR THE BROWNIE (notes)
- 57 g (1/4 cup / 1/2 stick) unsalted butter
- 40 g dark (70%) chocolate
- 65 g (1/2 cup / 2.3oz) plain (all-purp) flour
- 25 g (1/4 cup) dutch processed cocoa
- 1/4 teaspoon salt
- 100 g (1/2 cup packed / 3.5oz) light brown sugar
- 50 g (1/4 cup / 1.80oz) granulated white sugar
- 2 large eggs
FOR THE NO CHURN CHOCOLATE ICE CREAM
- 2 cups thickened (heavy) cream, cold
- 1 tin (395ml / 14oz) sweetened condensed milk
- 100 g (3.5oz) dark chocolate, melted
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1/3 cup dark chocolate chunks (or choc chips)
- 2 cups of the brownie pieces
FOR THE BROWNIE
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
- On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
- In a bowl, whisk together the flour, cocoa and salt to thoroughly combine.
- Add the eggs, both sugars, melted butter and chocolate mixture and whisk through until combined.
- Pour into the prepared baking tin then bake for 20 minutes.
- Let the brownie cool before cutting it into small chunks. You'll need 2 cups of this to add into the ice cream.
FOR THE NO CHURN CHOCOLATE ICE CREAM
- In a separate bowl, mix together the sweetened condensed milk, melted chocolate, cocoa and vanilla.
- Mix 1/3 of the cream into the condensed milk mixture to lighten it.
- Now gently fold through the remaining cream in two parts
- Add 2 cups of brownie chunks and the remaining chocolate (or choc chips). Fold them through gently.
- Tip into an airtight container or large loaf tin and freeze overnight.
- The brownie recipe will make more than you need but this recipe is made to suit an 8x8 inch baking tin. You could halve the recipe and bake it in a small loaf tin or save the rest to serve with the ice cream.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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