Container of No Churn Chocolate Brownie Ice Cream with three ice cream cones

No Churn Chocolate Brownie Ice Cream

  • Author: Maria
  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 1 quart 1x
  • Category: Ice cream


No Churn Chocolate Brownie Ice Cream is so easy to make using only 5 ingredients and you don’t need an ice cream machine.  It’s a chocolatey and refreshing treat for any time of year.



  • 396 g (14 oz) sweetened condensed milk
  • 30 g (1/3 cup) unsweetened cocoa powder
  • 3.5 g (1 teaspoon) pure vanilla extract
  • 480 g (2 cups) cold heavy cream
  • 1/2 recipe one-bowl brownies, chopped


  1. In a large bowl, mix condensed milk, cocoa powder, and vanilla extract.  Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with the whisk attachment, beat the heavy cream on medium-high until stiff peaks form.  Gently fold in the whipped heavy cream into the chocolate mixture.  Fold in chopped brownies.
  3. Spread the mixture in a freezer-safe resealable container and freeze for at least 4 hours or until frozen.


  1. Make-Ahead:  Prepare and freeze the ice cream for up to 1 month in advance. You can prepare the brownies up to 3 days in advance. Cover and store in an airtight container until ready to use.

Keywords: chocolate ice cream, fudgy brownie, ice cream, summer dessert