Brownie Chunk Ice Cream Recipe
Rich, creamy no-churn vanilla ice cream recipe loaded with homemade fudgy brownie chunks for the ultimate frozen dessert.
Print Pin Servings: 8 servings
Calories: 430kcal
Cost: $8
Equipment
- 1 Electric hand mixer or stand mixer For whipping cream to stiff peaks
- 2 Large mixing bowls (x2) One for whipping cream, one for mixing condensed milk
- 1 8x8-inch baking pan For baking brownies
- 1 Rubber spatula For gently folding ingredients without deflating the cream
- 1 Freezer-safe airtight container (6-cup capacity minimum) Minimum 6-cup capacity to store ice cream
- 1 Sharp knife For cutting cooled brownies into chunks
- Set Measuring cups and spoons For accurate ingredient measurements
- 1 Parchment paper To line baking pan and prevent brownies from sticking
- 1 Ice cream scoop For serving ice cream in neat scoops
Ingredients
Brownies
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup chocolate chips optional, for extra fudginess
Ice Cream Base
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk 1 can
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup mini chocolate chips optional
Instructions
- Make fudgy brownies and let them cool completely.
- Beat heavy cream to stiff peaks.
- Combine condensed milk, vanilla, and salt.
- Gently fold whipped cream into condensed milk mixture.
- Fold brownie chunks and optional chocolate chips into base.
- Transfer to container, cover, and freeze for 4+ hours.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 430kcal | Carbohydrates: 45g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 220mg | Potassium: 280mg | Fiber: 2g | Sugar: 34g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 2mg