Party Food

No-Churn Brownie Ice Cream

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Homemade brownies are the easiest and quickest dessert you can whip up if you feel like a sweet treat, but we all know that a Brownie Ice Cream Sundae is the ultimate of indulgent and easy desserts! This no-churn version makes it even easier to enjoy this sweet treat!
no-churn brownie ice cream

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Recently, I made double-chocolate caramel brownies for an ice cream movie night and I thought, why not make our own brownie ice cream?! I went the easier route of using our 2-ingredient brownie recipe but you can definitely use that caramel brownie recipe or your own favorite for an even more indulgent treat. For me, this dessert is all about quick and easy!

You can also mix the sprinkles and chocolate drizzle into the ice cream base, but be warned that the sprinkles will bleed color into the surrounding ice cream so it may look better to leave them until you’re ready to serve. This ice cream would be the perfect option for a ice cream toppings bar or party!


Brownie Ice Cream

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  • 2 cups whipping cream
  • 1-10oz can sweetened, condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate graham crumbs
  • 1/2 cup sweetened condensed milk or evaporated milk
  • Brownies — see instructions!


  1. First, make the brownies. Preheat the oven to 350F.
  2. Whisk together the chocolate graham crumbs and 1/2 cup sweetened condensed milk until fully incorporated.
  3. Pour into a lined or greased 9×9 cake pan and bake 8-12 minutes, until an inserted toothpick comes out clean.
  4. While the brownies are cooling, prepare the ice cream base.
  5. Whip up your whipping (heavy) cream with a mixer for at least 4 minutes, until soft peaks form.
  6. The cream will go through several stages, from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
  7. Gently stir in the sweetened condensed milk, along with the vanilla extract. You don’t want to deflate the cream, so avoid overmixing.
  8. Fold the ice cream base into a glass cake pan (or lined loaf pan) and sprinkle pieces of the brownie mixture into the ice cream, pushing some pieces further into the ice cream with a spatula.
  9. Cover and freeze for 4 hours or overnight.
  10. Serve with whipped cream, chocolate drizzle, sprinkles, cherries, nuts – the sky is the limit!


  • Calories: 5158
  • Sugar: 501
  • Sodium: 1012
  • Fat: 294
  • Saturated Fat: 178
  • Unsaturated Fat: 69
  • Trans Fat: 0
  • Carbohydrates: 574
  • Protein: 72
  • Cholesterol: 737

brownie ice cream without a machine

Create your own culinary masterpiece with these great sources gathered by the crew at Spaceships and Laser Beams.

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