Description
This no-churn chocolate brownie ice cream is a delightful treat that combines creamy texture with brownie chunks, perfect for any dessert lover.
Ingredients
Scale
- 2 cups heavy cream (cold)
- 14 ounces condensed milk (chilled)
- 1/2 cup cocoa powder
- 1/2 cup chopped brownies (homemade or store-bought)
Instructions
- Place a loaf pan in the freezer to chill while you prepare the ice cream.
- In a large mixing bowl, using a hand mixer, beat the heavy cream until soft peaks form.
- Add the condensed milk and cocoa powder and beat for 2-3 minutes, or until thick and fluffy.
- Using a rubber spatula, fold through the chopped brownie pieces.
- Transfer the ice cream mixture to the loaf pan and cover with saran or plastic wrap.
- Freeze for at least an hour.
- Let the ice cream thaw for 10 minutes before scooping into bowls.
Notes
- For a richer flavor, use dark cocoa powder.
- Ensure the heavy cream is well chilled before beating for best results.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg