Easy No Churn Chocolate Brownie Ice Cream

I made this Easy No Churn Chocolate Brownie Ice Cream because sometimes life needs fewer mixers and more brownie crumbs. It’s basically chocolate ice cream that went to a party and dragged brownies along for the ride — rich, fudgy, and lazy enough to justify skipping a dishwasher load (don’t pretend you weren’t thinking it). Try it because it’s the kind of dessert that makes you look like you planned ahead when you absolutely did not.

My husband once tried to “help” by microwaving a brownie to soften it for chopping. He proudly presented a tray of caramelized chocolate shards and a toaster that smelled faintly of commitment issues. The kids, of course, declared it a snack and ate half the crumbs before I could fold them into the ice cream. Me? I scooped, sighed, and made another batch. Yes, this pan is too small. No, I won’t wash fewer dishes. We survived, mostly because chocolate fixes everything.

Time-Saving Hacks

– Buy premade brownies and pretend it’s artisanal. Nobody will check.
– Use a large zip-top bag to smash brownies; less chopping, more therapy.
– Freeze in a loaf pan lined with plastic wrap so you just yank it out like a frozen chocolate brick. No fancy molds, less drama.
– Want fewer dishes? Whip cream right in the mixing bowl you’re already using. I live dangerously.
– If you’re rushing, fold in brownie pieces halfway through freezing so they don’t sink to the bottom like abandoned hopes.

Serving Ideas

– Scoop over warm brownies (heat one, obviously) — yes, we’re turning this into a brownie-on-brownie situation.
– Top with espresso for a grown-up jolt. Coffee: the legal performance enhancer.
– Serve with salted caramel drizzle if you’re flirting with decadence.
– Pair with a big glass of milk or a bigger glass of wine, depending on what the kids did that day.
– Keep it simple: a bowl and a spoon are underrated life choices.

What to Serve It With

– Fresh berries to pretend it’s healthy.
– Crushed cookies for extra crunch (Oreos or graham crackers both approved).
– Shortbread or biscotti for dipping if you like commitment with your dessert.
– A warm brownie wedge for those dramatic melty bites.

✔Tips & Mistakes

– Pro tip: Chill your mixing bowl for firmer whipped cream, unless you like soft-scoop nostalgia.
– Don’t overmix once you add cocoa or melted chocolate — you’ll deflate the air and get dense ice cream. Not the end of the world, but less cloud-like.
– If your brownie pieces are too big, they’ll behave like little chocolate boulders. Chop smaller unless you need the arm workout.
– Yes, this pan is too small. No, I won’t wash fewer dishes. Say it with me.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep it airtight to avoid freezer burn and that “mystery freezer perfume.”
– Press a sheet of parchment or plastic wrap directly on the surface before sealing to prevent ice crystals.
– For scoop-ready servings, freeze in muffin tins and pop them out as single-serve treats.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chopped nuts for chew and personality.
– Stir in peanut butter swirls for the drama folks.
– Use gluten-free brownies if that’s your situation — you’ll still get the joy.

Easy No Churn Chocolate Brownie Ice Cream

A delicious and creamy no-churn chocolate brownie ice cream perfect for summer.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups heavy cream Chilled
• ▢ 1 cup sweetened condensed milk Use full-fat for best results
• ▢ 0.5 cups cocoa powder Unsweetened
• ▢ 1 cups brownies Crumbled
• ▢ 0.5 cups chocolate chips Optional

Instructions

Preparation Steps

• In a large bowl, whip the heavy cream until stiff peaks form.
• In a separate bowl, combine condensed milk and cocoa powder, then fold into the whipped cream.
• Gently fold in crumbled brownies and chocolate chips.
• Transfer the mixture to an airtight container and freeze for at least 4 hours before serving.

Notes

Enjoy your homemade ice cream topped with additional brownie pieces or chocolate syrup.