Chocolate Brownie Ice Cream Recipe
Rich, chewy, and oh-so chocolatey, this no-churn Chocolate Brownie Ice Cream recipe is one of my most decadent desserts with chunks of gooey brownie in every bite.
Servings: 6
Ingredients
- 2¼ cups heavy whipping cream
- ⅓ cup cocoa powder
- 14 ounce can sweetened condensed milk
- 1½ cups chopped brownies
Instructions
- In a large bowl, whip the heavy cream and cocoa powder using an electric hand mixer. Whip for 2-3 minutes, or until the cream reaches stiff peaks.
- Add the sweetened condensed milk and chopped brownie pieces. Using the hand mixer on a low speed, mix the ingredients together until well combined.
- Pour the ice cream into a 9x5 inch loaf pan and cover the ice cream with plastic wrap
- Transfer the loaf pan to the freezer and allow the ice cream to freeze for at least 5 hours.
- Scoop, serve, and enjoy!
Notes
Store homemade brownie ice cream in an airtight container in the freezer. Alternatively, you can keep the ice cream in the loaf pan you froze it in, just be sure to cover it with two layers of plastic wrap before storing it. This no-churn ice cream should stay fresh in the freezer for a month.