No-Churn Fudge Brownie Ice Cream

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This no-churn fudge brownie ice cream is every chocolate lover’s DREAM! It’s my favorite easy no-churn chocolate ice cream base that’s delicious and deeply chocolatey all on its own, but with brownie chunks and ribbons of hot fudge mixed into every bite, the flavor is out of this world. And even if you’ve never made ice cream before, you can nail this recipe with simple ingredients and the easiest no-churn ice cream technique ever – no ice cream maker or fancy equipment necessary. You can even use store-bought brownies and hot fudge to keep it effortless! 

Why You’ll Love this Fudge Brownie Ice Cream

• Irresistibly Fudgy and Decadent. Every bite has the perfect ratio of brownie, hot fudge ribbons, and creamy chocolate ice cream!
• Easiest Ice Cream Ever. The no-churn chocolate ice cream base comes together in minutes with just a handful of ingredients. The only extra mix-ins you’ll add at the end are brownies and hot fudge sauce, both of which can be store-bought for simplicity (unless you really want to make those from scratch). 
• The Perfect Make-Ahead Dessert. After mixing up the ice cream, it sets in the freezer in 6-8 hours and can be stored for up to 2 months. That means you can whip it up far in advance! 
• No Need for an Ice Cream Maker. Using the no-churn method, you don’t need any fancy equipment to make this delicious brownie ice cream! All you need is a stand mixer or hand mixer, a few mixing bowls, and a container to freeze the ice cream in.   

No-Churn Brownie Ice Cream Ingredients

• Heavy Whipping Cream. After beating to stiff peaks, the heavy whipping cream is folded together with the rest of the ingredients to add structure and create that creamy, velvety texture.
• Sweetened Condensed Milk. Not only sweetens the ice cream but also acts as a building block for the ice cream flavor. 
• Melted Semi-Sweet Chocolate. I used chocolate chips for this recipe but you can also chop up a high-quality chocolate bar before melting it. 
• Unsweetened Cocoa Powder. This adds even more chocolate flavor to the ice cream and if you want it really rich, use Dutch-processed cocoa powder. 
• Vanilla + Salt. These are the flavor enhancers that balance the chocolate flavor beautifully. 
• Brownies + Hot Fudge Sauce. There are chunks of brownie and ribbons of hot fudge in every bite of this ice cream! You can use store-bought brownies (or brownie mix) and a jar of hot fudge to keep things super easy, or make those elements from scratch if you’d rather. 

How to Make No-Churn Brownie Ice Cream

Mix Up the No-Churn Chocolate Ice Cream Base

Whip the heavy whipping cream to stiff peaks in a large chilled bowl. Combine the sweetened condensed milk with the melted semi-sweet chocolate, cocoa powder, vanilla, and salt in a separate bowl. Fold the chocolate mixture into the whipped cream until smooth. 

Add the Brownies 

Chop the brownies up into ½ inch cubes and fold them into the chocolate ice cream mixture. 

Assemble with the Hot Fudge Sauce

Scoop large spoonfuls of the chocolate brownie ice cream into a loaf pan, adding spoonfuls of hot fudge sauce every so often and swirling it in with a butter knife or wooden skewer as you go. Feel free to press in a few extra brownie chunks on top once all the ice cream is added. 

Freeze

Cover the ice cream with plastic wrap or aluminum foil and freeze for 6-8 hours, after which it will be solid and scoopable. 

FAQs

• What is the texture of this no-churn ice cream? The chocolate ice cream base ends up creamy and velvety, yet solid and scoopable. It’s a little softer than traditional ice cream made with an ice cream maker, but more firm than soft serve. The chunks of brownie and ribbons of hot fudge add the perfect amount of extra texture. 
• How does the no-churn method work? Whipping the heavy cream to stiff peaks adds just the right amount of air to make the ice cream structured and smooth, and the sweetened condensed milk lowers the freezing point so it stays creamy and velvety. 
• Where do I get brownie chunks? I baked a batch of brownie mix in an 8×8 baking pan and used about half of it for creating the brownie chunks in this ice cream. You can easily chop up some store bought (already baked) brownies to save time, or use any homemade brownie recipe you love. 
• Can I use evaporated milk instead of sweetened condensed milk? No. While the cans look similar and they’re often sold right next to each other, evaporated milk and sweetened condensed milk are entirely different and will not work the same. 
• How do I store no-churn ice cream? I always make mine in a loaf pan and cover it with aluminum foil or plastic wrap initially. If you’re planning on storing it for longer than a few days (mine never lasts that long in a house full of boys!), add it into an airtight plastic container and it will keep in the freezer for up to 2 months. 

More No-Churn Ice Cream Flavors to Try 

If you love this fudge brownie ice cream, here are some no-churn ice cream flavors to try next:

• No-Churn S’mores Ice Cream
• No-Churn Samoa Ice Cream
• No-Churn Dulce de Leche Ice Cream
• No-Churn Strawberry Shortcake Ice Cream
• No-Churn Chocolate Ice Cream

I hope you love this fudge brownie ice cream recipe as much as I do! Let me know what you think in the comments below (don’t forget to rate the recipe!) and feel free to tag @sugarandsparrowco on Instagram to show me a photo.