Brownie Batter Ice Cream (No Churn)
This no churn brownie batter ice cream has a creamy, no churn vanilla ice cream base, swirled with rich chocolate brownie batter (eggless and flourless). Once frozen, the brownie batter has the texture of fudge brownies!
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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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