No Churn Chocolate Brownie Ice Cream
Ultra-creamy no churn chocolate ice cream loaded with fudgy brownie pieces. This easy treat comes together in minutes—no ice cream machine needed!
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Ingredients
- 2 ½ cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Dutch-process unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 2 cups brownie pieces
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.
- In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain.
- Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.
- Pour the ice cream mixture into a 9x5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.
- Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!
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