This no churn brownie batter ice cream has a creamy, no churn vanilla ice cream base, swirled with rich chocolate brownie batter. Since the brownie batter is uncooked, it’s both eggless and flourless, and once frozen, it has the texture of soft and chewy fudge brownies in ice cream.
You might also love these no churn ice cream recipes for oatmeal cookie ice cream, cinnamon ice cream, and German chocolate cake ice cream.
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Why You’ll Love This Recipe
Easy, No Churn Recipe. To make the ice cream, you won’t need an ice cream maker, just a hand-held electric mixer to whip the cream. That said, if you prefer a custard-based, churned vanilla ice cream, and you have an ice cream maker, use my recipe for the best homemade vanilla bean ice cream as the base, then add the brownie batter.
No Bake Brownie Batter. The brownie batter comes together quickly, with no need to bake brownies first. When the brownie batter is swirled into the ice cream and frozen, it tastes just like chunks of rich, fudgy brownies.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Since the brownie batter is uncooked, it doesn’t need any leavening, flour, or eggs; without flour and eggs, it can safely be eaten raw.
Brownie Batter
- Chocolate Chips. I prefer semi-sweet chocolate chips, but you can also use milk or dark chips.
- Butter + Cream.
- Vanilla Extract.
- Salt.
- Sugar. I used granulated sugar to sweeten the brownie batter, but since it doesn’t dissolve, it will retain its gritty texture, which honestly, I really liked. You can also use powdered sugar for a smoother texture.
- Cocoa Powder. For a rich, dark color and intense flavor, I prefer Dutch processed cocoa powder, not natural cocoa powder.
Vanilla Ice Cream
- Sweetened Condensed Milk. Sweetens the ice cream, as well as keeps it smooth and creamy.
- Sour Cream. Adds a little acidity, to balance the sweetness.
- Vanilla Extract.
- Salt.
- Heavy Whipping Cream.
Instructions
Brownie Batter
- In a saucepan, melt the chocolate chips, butter, cream, vanilla, and salt over medium heat, until smooth and melted. Remove from the heat.
- Whisk the melted chocolate mixture together with the sugar and cocoa powder, until smooth.
Vanilla Ice Cream
- In a bowl, whisk together the sweetened condensed milk, sour cream, vanilla, and salt.
- In a separate bowl, use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape.
- Fold half the whipped cream into the milk mixture until combined, then fold in the remainder of the whipped cream.
Assembly
- In a lidded, freezer-safe container with at least a 2-quart capacity, spread 1/3 of the vanilla ice cream mixture.
- Drizzle or dollop 1/3 of the brownie batter over the ice cream. (I scraped the batter into a piping bag and snipped off the end to easily pipe it over the ice cream.)
- Repeat two more times, layering the ice cream and brownie batter in the pan, then use a spoon to swirl everything together.
- Cover and freeze the ice cream until firm enough to scoop, at least 8-10 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Homemade ice cream is best eaten within 2 weeks.
The brownie batter is meant to be eaten raw. Since it doesn’t contain any eggs, flour, or leavening, it cannot be successfully baked into brownies.
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Brownie Batter Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Brownie Batter
- ⅓ cup semi-sweet chocolate chips
- 2 ½ tbsp unsalted butter
- ¼ cup heavy whipping cream
- ¼ tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup granulated sugar (see notes)
- ¼ cup unsweetened cocoa powder (preferably Dutch processed, not natural)
Vanilla Ice Cream
- 1 can (14 oz) sweetened condensed milk
- ¼ cup sour cream
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
Instructions
Brownie Batter
- In a saucepan, melt the chocolate chips, butter, cream, vanilla, and salt over medium heat, until smooth and melted. Remove from the heat.
- Whisk the melted chocolate mixture together with the sugar and cocoa powder, until smooth.
Vanilla Ice Cream
- In a bowl, whisk together the sweetened condensed milk, sour cream, vanilla, and salt.
- In a separate bowl, use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape.
- Fold half the whipped cream into the milk mixture until combined, then fold in the remainder of the whipped cream.
Assembly
- In a lidded, freezer-safe container with at least a 2-quart capacity, spread 1/3 of the vanilla ice cream mixture.
- Drizzle or dollop 1/3 of the brownie batter over the ice cream. (I scraped the batter into a piping bag and snipped off the end to easily pipe it over the ice cream.)
- Repeat two more times, layering the ice cream and brownie batter in the pan, then use a spoon to swirl everything together.
- Cover and freeze the ice cream until firm enough to scoop, at least 8-10 hours, or overnight.
Notes
- Homemade ice cream is best eaten within 2 weeks.
- Since the brownie batter is not cooked, the granulated sugar is not dissolved into the mixture, and retains a slightly gritty texture. My family loved the texture, but if you can also replace the granulated sugar with powdered sugar for a smoother texture.
- The brownie batter is meant to be eaten raw. Since it doesn’t contain any eggs, flour, or leavening, it cannot be successfully baked into brownies.
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