Chocolate Brownie Ice Cream

This Chocolate Brownie Ice Cream is a chocolate lover’s dream come true! Chunks of homemade brownies mixed with chocolate chips create a rich and creamy dessert you’re sure to love.

In our family, we go through ice cream in a flash. Seriously. That rate increases dramatically if the ice cream we have in the freezer contains chocolate in it. Leading with that, you won’t be surprised to know that a whole batch of Chocolate Brownie Ice Cream was gone within days of making it. 🙂

For my brother in particular, this recipe was great because most ice cream you buy at the store was manufactured on equipment that processes peanuts. If you have a peanut allergy, then this can definitely limit your options for ice cream. Unfortunately, my brother’s favorite Tillamook Mudslide Ice Cream is processed on equipment with peanuts so he can’t enjoy it anymore. However, he can have this Chocolate Brownie Ice Cream which tastes just as good and is made without any contamination!

Why you’ll love this recipe:

• First of all, this no-churn ice cream recipe does not require any fancy equipment like an ice cream maker. All you need is a stand mixer or electric mixer to whip the cream – it’s so easy!
• You only need 6 ingredients, and I bet you have most if not all of them right now!
• This recipe is easy to make allergy friendly: It doesn’t contain any eggs or nuts, and you can make it gluten-free by using your favorite gluten-free brownies.
• This ice cream is seriously delicious! I mean who can resist 3 forms of chocolate in one rich and creamy dessert? Although it does last in the freezer for up to 3 months, I bet this ice cream will be gone long before then. 🙂

Tips for making Chocolate Brownie Ice Cream

• To make it easier to whip the cream, you can freeze the mixing bowl for an hour before you want to make the ice cream. It’s not necessary, but helps the cream form peaks faster.
• For fun, feel free to mix other chocolatey treats into the ice cream – chocolate syrup, sprinkles, or shavings would all be excellent additions.
• To make this recipe gluten-free, use your favorite gluten-free brownie recipe!
• This ice cream will last in the freezer for up to 3 months as long as it’s in an air tight container. You can either cover the top of a loaf pan with plastic wrap or can use a plastic container with a lid to store the ice cream.
• The ice cream can be a bit hard to scoop. If you run your ice cream scoop under hot water, it will make it easier to handle.

Tools you will need

To make this ice cream, you’ll need a stand mixer with a whisk attachment and a loaf baking pan. If you don’t have a stand mixer, you can also use a hand held mixer to whip the cream. Additionally, you can use a plastic container with a lid instead of a loaf pan if you prefer.

Ingredients you will need

• 1 (14 oz) can sweetened condensed milk – Make sure not to accidentally use evaporated milk – if you do, your ice cream won’t be very sweet!
• 2 cups whipping cream
• 1/2 cup chocolate chips – I’d recommend dark chocolate, but you can also use semi-sweet or milk chocolate if you prefer.
• 1/2 cup cocoa powder – Make sure it’s unsweetened since the m
• 6 brownies – I love using Sourdough Brownies for this 🙂
• 1 tsp vanilla

How to make Chocolate Brownie Ice Cream:

Pour the whipping cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on medium-high speed for about 5 minutes until stiff peaks form. Alternatively, you can also use a hand-held or electric mixer to whip the cream if you don’t have a stand mixer.

Use a spatula to add in the cocoa powder and vanilla, and mix to combine. Gently fold in the sweetened condensed milk and then the chocolate chips.

Use a knife to cut the brownies into bite sized pieces. Next layer about 1/3 of the brownie bites on the bottom of the container.

Top the brownies with 1/3 of the ice cream mix. Place another 1/3 of the brownie bites on top of the ice cream. Top the brownies with 1/3 of the ice cream mix.

Layer about half of the remaining brownie bites over the ice cream mix. Top with the remaining ice cream mix.

Sprinkle the last brownie bites on top of the last layer of ice cream.

Cover with plastic wrap, pressing the wrap down right next to the ice cream to prevent ice crystals from forming in the freezer. Freeze for at least 3 hours. Enjoy!

Craving more chocolatey recipes?

If so, make sure to check out other desserts at the Kitchen Counter! Here are a few of my favorites:

• Zucchini Chocolate Chip Muffins
• Sourdough Chocolate Babka
• Sourdough Brownies
• Sourdough Chocolate Chip Cookies
• Sourdough Chocolate Bread
• Banana Chocolate Chip Muffins
• Chocolate Chip Bundt Cake

If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.