This chocolate brownie ice cream is luscious, creamy chocolate ice cream with chunks of brownie strewn through. 5 ingredients and so quick to make!
Ingredients
- 2 ½ cups whipping cream (heavy whipping cream) cold
- 1 tin sweetened condensed milk (395ml / 14oz)
- ½ cup Dutch process cocoa powder (or unsweetened cocoa)
- 2 teaspoons vanilla extract
- 2 cups brownie pieces
For best results, always weigh ingredients where a weight is provided
Instructions
- In a large bowl, use a balloon whisk to combine the condensed milk, cocoa and vanilla.
- In a separate large bowl, using an electric mixer or with a balloon whisk, whip the cream to soft peaks. Don’t overwhip or it will turn grainy.
- Add ⅓ of the whipped cream to the condensed milk mixture and fold through (don't stir) gently. Repeat 2 more times with the remaining cream.
- Add the chocolate brownie pieces and fold through carefully.
- Pour the ice cream into a freezer safe container with lid. Cover with a lid or tightly with plastic wrap and freeze for 8 hours or overnight.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Make sure you fold the cream into the condensed milk mixture, not stir. Folding will prevent you from knocking all the air out of the cream that you've lovingly whipped in. To fold, use your spatula to slice down through the mixture, then lift the mixture from the bottom gently up and over the top.
- You can use store-bought brownies or make these brownies, leaving out the chocolate chips.
- Homemade no churn ice cream is best eaten within 2-3 weeks.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
