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+ servings
A cake with a dessert on a plate, with Ice cream

Brownie Ice Cream

Cool, creamy and delicious -- this homemade, no-churn brownie ice cream is amazing! 
Course Dessert
Cuisine American
Keyword Brownie Ice Cream
Prep Time 15 minutes
Cook Time 20 minutes
Chilling 4 hours
Total Time 35 minutes
Servings 4
Calories 750kcal


  • 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!


  • 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!



Calories: 750kcal | Carbohydrates: 574g | Protein: 72g | Fat: 294g | Saturated Fat: 178g | Polyunsaturated Fat: 69g | Cholesterol: 737mg | Sodium: 1012mg | Sugar: 501g