No-Churn Chocolate Brownie Chunk & Mint Chip Ice Cream
I scream, you scream.
We all scream for ice cream!!!
I’ve got you covered for this summers best. dessert. EVA.
Creamy homemade no-churn ice cream.
Two ways!
Chocolate brownie chunk (ME ME ME!), and mint chocolate chip.
The base of the ice cream is the same, then you just add the toppings and flavors of your choice.
Remember back in December when I made this dark chocolate covered cookie and peanut butter swirl ice cream? One of the greatest decisions of my life. SO GOOD. This recipe was originally inspired by Picky Palate. Pure genius and has changed my ice cream eating forever. FOR. EV. ER.
It’s for sure going on my 4th of July menu! So fun for kids, and adults!
And I swear, it’s the best ice cream you will ever taste.
It takes no time to throw together which is a huge bonus.
Plus, there’s leftover brownies.
Double bonus.
Ooooo, and that mint chocolate chip? Spot on. If you’re a true mint chocolate chip lover, this is the ice cream for you. None of those artificial colors added, just pure mint flavor and chocolate chunks.
You can do this.
No-Churn Chocolate Brownie Chunk & Mint Chip Ice Cream
- Yield: 8 1x
Description
The best ever no churn ice cream – two ways!
Ingredients
For the brownie chocolate chunk ice cream
- Boxed brownie mix (or your favorite brownie recipe)
- 1 cup heavy whipping cream (cold)
- 7 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
For the mint chip ice cream
- 1 cup heavy whipping cream (cold)
- 7 ounces sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
Instructions
For the chocolate brownie chunk ice cream
- Following the directions on the box, bake the brownies and set aside to cool.
- Using a stand alone or hand held mixer, whip all of the heavy cream (2 cups). Set aside. The colder the cream, the faster it will whip.
- In a large bowl pour half (7 oz) of the sweetened condensed milk, vanilla extract, and cocoa powder and stir to combine.
- Using a spatula, gently fold in half of the whipped cream until smooth and combined. Chop up about 4-5 brownies into bite size pieces and gently fold into the ice cream mixture.
- In a separate large bowl pour the remaining half of sweetened condensed milk, and peppermint extract and stir to combine. Gently fold in the remaining whipped cream until smooth. Fold in chocolate chips.
- Transfer each ice cream mixture into two separate temperature proof containers and cover tightly with plastic wrap. Freeze overnight, until ice cream is firm.
Notes
*Feel free to create whatever flavor combination you like! A vanilla base simply consists of the whipped cream, sweetened condensed milk, and vanilla extract. Have fun experimenting!
Adapted from My dark chocolate covered cookie peanut butter swirl ice cream
Yummy. On so many levels.
Should I mix the brownies into the sweetened condensed milk mix first or ice cream mixture? I get the feeling if I mix them into the complete ice cream mixture they’ll come out hard? What do you think I should do? Thanks!
I always mix them in at the end, but I think it would be fin either way!
How long do you whip the heavy cream? Until it has stiff peaks?
Exactly!
I love mint choc chip, but we had some leftover brownies so I ended up making both flavors so I didn’t waste ingredients. Man! Easy and just like ice cream from a shop or the store. Delicious. Do yourself a favor and make this recipe. Yum…
Awesome Kathryn! So glad you like it!
What are temperature proof containers? It looks like you used metal bread baking dishes. Do those work?
Yes! Those work great! Basically anything that’s safe for the freezer. For example, I wouldn’t use certain glass. But a tupperware or loaf pan work well!
Looks so yummy!!! I’ve been wanting to try a no churn ice cream for a while now. I think chocolate brownie chunk is the way to go!! I will def be giving this a try ASAP ๐
I think you will love it! It’s my favorite flavor as well! Please let me know what you think!!