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 thrown in for good measure. You might also like this Frozen Cherry Chocolate Parfait or my Raspberry Ripple Ice Cream recipe.

A loaf tin fill with chocolate brownie ice cream with a scoop in it

This recipe is actually part of a collaboration with a bunch of super talented bloggers – Click here to see the rest of the fabulous recipes from this collaboration or scroll to just below 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, rich, rich indulgent and tastes so food
  • 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;

  • Cream
  • Sweetened condensed milk
  • Chocolate
  • Cocoa
  • Vanilla

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.

A scoop of chocolate ice cream still in the ice cream scoop

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.

  1. 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)
  2. Whip some heavy cream until you get firm peaks.
  3. In a separate bowl, mix the condensed milk, cocoa, melted chocolate and vanilla and give it a mix.
  4. 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.
  5. Finally, carefully fold through chunks of brownie.
  6. 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 moulds 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).

Tips on 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.

Click here to Pin this recipe for later!

Three waffle cones filled with chocolate ice cream laying on a concrete bench top

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.

More ice cream recipes you’ll love

An upturned waffle cone filled with chocolate ice cream on a concrete bench top
5 from 3 ratings
Looking for a delicious homemade ice cream recipe? This No Churn Chocolate Brownie Ice Cream has all the creamy, indulgence of a regular ice cream without the need for any special equipment and it’s a chocolate lovers dream.


FOR THE BROWNIE (notes) - you can use store-bought too

  • 57  unsalted butter (¼ cup / ½ stick)
  • 40  dark (70%) chocolate
  • 65  plain (all-purp) flour (½ cup / 2.3oz)
  • 25  dutch processed cocoa (¼ cup)
  • ¼ teaspoon  salt
  • 100  light brown sugar (½ cup packed / 3.5oz)
  • 50  granulated white sugar (¼ cup / 1.80oz)
  • large eggs


  • 2 cups thickened (heavy) cream, cold
  • 1 tin sweetened condensed milk (395ml / 14oz)
  • 50 g dark chocolate, melted (3.5oz)
  • ¼ cup unsweetened cocoa
  • 1 teaspoon vanilla
  • 2 cups of the brownie pieces

For best results, always weigh ingredients where a weight is provided



  • 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.


  • Using a handheld beater or stand mixer with whisk attachment, whip the cream to firm peaks.
  • In a separate bowl, mix together the sweetened condensed milk, melted chocolate, cocoa and vanilla.
  • Mix ⅓ 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. Fold them through gently.
  • Tip into an airtight container or large loaf tin and freeze overnight.


  1. 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.
  2. 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).
For more frozen treats, click here.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

An upturned waffle cone filled with chocolate ice cream on a concrete bench top