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No-Churn Chocolate Brownie Chunk & Mint Chip Ice Cream

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Description

The best ever no churn ice cream – two ways!


Ingredients

Scale

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

  1. Following the directions on the box, bake the brownies and set aside to cool.
  2. 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.
  3. In a large bowl pour half (7 oz) of the sweetened condensed milk, vanilla extract, and cocoa powder and stir to combine.
  4. 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.
  5. 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.
  6. 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