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.
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
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 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).