Brownie Ice Cream
Cool, creamy and delicious -- this homemade, no-churn brownie ice cream is amazing!
Servings 4
Calories 750kcal
Ingredients
- 2 cups whipping cream
- 1-10 oz 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!
Instructions
- First, make the brownies. Preheat the oven to 350F.
- Whisk together the chocolate graham crumbs and 1/2 cup sweetened condensed milk until fully incorporated.
- Press into a lined or greased 9x9 cake pan and bake 8-12 minutes, until an inserted toothpick comes out clean.
- While the brownies are cooling, prepare the ice cream base.
- Whip up your whipping (heavy) cream with a mixer for at least 2 minutes, until soft peaks form. (Be careful not to overmix or the cream will turn to butter!)
- The cream will go through several stages, from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
- Gently stir in the sweetened condensed milk, along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
- 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.
- Cover and freeze for 4 hours or overnight.
- Serve with whipped cream, chocolate drizzle, sprinkles, cherries, nuts - the sky is the limit!
Video
Nutrition
Calories: 750kcal | Carbohydrates: 574g | Protein: 72g | Fat: 294g | Saturated Fat: 178g | Polyunsaturated Fat: 69g | Cholesterol: 737mg | Sodium: 1012mg | Sugar: 501g