No-Churn Chocolate Fudge Brownie Ice Cream

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Video Chocolate brownie ice cream

Creamy chocolate ice cream, gooey brownie pieces, and a rich chocolate fudge sauce. This No-Churn Chocolate Fudge Brownie Ice Cream is TO. DIE. FOR. It’s so easy to make (no ice cream maker required!), only calls for six ingredients, and will definitely give your fav Ben & Jerry’s pint a run for their money.

An ice cream scoop and three waffle cones lying on their sides with scoops of chocolate fudge brownie ice cream with some chunks of brownie bits scattered around.

No-churn ice cream has been my obsession recently. I started out with my No-Churn Peaches and Cream Ice Cream made with some fresh Georgia peaches, and fell in LOVE with the texture and flavor of the ice cream, along with how incredibly easy it is to make. Sure, you could just pick up a pint at the grocery store, but there’s something that feels so special about making your own ice cream. Seriously – what’s better than being able to make delicious chocolate ice cream without an ice cream maker?

A loaf pan filled with the fudge brownie ice cream with an ice cream scoop taking a scoop out. Three waffle cones with scoops of ice cream and some scattered brownie bits surround the loaf pan.

The Inspiration

Our all-time favorite ice cream is the Ben & Jerry’s Chocolate Fudge Brownie ice cream, but it’s always sold out at our grocery store. Once I discovered no-churn ice cream, I was so excited to try a chocolate version with my favorite brownie recipe and a rich fudge sauce.

I was NOT disappointed by the combination of the rich chocolatey ice cream base, the way my fudgy brownies tasted when frozen, and the gooey hot fudge sauce. This ice cream is seriously to die for.


This recipe only calls for 6 ingredients!

  • Sweetened condensed milk. This is half of what makes the base of the no-churn ice cream. It gives the ice cream a delicious sweet flavor.
  • Whipping cream. The other half of the base. The whipped cream gives the ice cream a nice fluffy texture and helps it to freeze up into that classic ice cream texture.
  • Cocoa powder. I used cocoa powder to give the chocolate-y flavor to the ice cream base. I recommend using a high quality cocoa powder to make sure you get the best flavor. Check out this article by the Gluten Free Austrian to read more about buying high quality chocolate!
  • Vanilla extract & salt.
  • Brownie bits. I recommend making your own brownies (I used the fudgy brownie recipe in my Fudgy Brownies with Peanut Butter Buttercream) and cutting them into little pieces. You can also just buy store-bought brownies at your grocery store’s bakery. You’ll need about a cup of brownie chunks, so you’ll have some leftover brownies to snack on if you make your own from scratch!
  • Chocolate fudge sauce. I’ll include my hot fudge sauce recipe that I used because it’s SO easy, but feel free to buy the jarred hot fudge sauce at the store. You may need to heat it up a little to get a thinner consistency when you’re swirling it into the ice cream.
A close up of the brownie fudge ice cream in a loaf pan with an ice cream scoop.

Step-by-Step Instructions

Step #1: Whisk together the sweetened condensed milk, cocoa powder, vanilla, and salt

In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt until thoroughly combined

Step #2: Whip the cream

In another large mixing bowl, beat the heavy cream with an electric mixer for about 5 minutes, until stiff peaks form. It will help to have the cream cold, so I recommend keeping it in the fridge until ready to use.

Step #3: Fold the cream into the condensed milk

Add a large spoonful (about a cup) of the whipped cream into the sweetened condensed milk mixture, and fold it in until combined. Then, add the sweetened condensed milk to the remaining whipped cream. Fold together gently until thoroughly combined.

Step #4: Freeze

Pour the mixture into a standard size loaf pan. Place in the freezer and freeze for at least 1 hour.

Step #5: Add the brownie bits and fudge sauce

After the ice cream is partially frozen, stir in the brownie chunks. Then, drizzle the fudge sauce onto the ice cream, and use a spoon or butter knife to swirl it in until it’s partially combined. Don’t overmix – you want distinct swirls of fudge. It may help to slightly heat the fudge sauce if it’s too thick to make it thinner and easier to swirl in to the ice cream.

Step #6: Freeze and enjoy!

Put the ice cream back in the fridge for at least 4 more hours, until frozen to the consistency you desire (it’s best when allowed to freeze overnight). Then, use an ice cream scoop to scoop into a bowl or an ice cream cone and enjoy!

Expert Tips & FAQ

Three waffle cones and an ice cream scoop with scoops of ice cream and some brownie bits.

Did you make this No-Churn Chocolate Brownie Fudge Ice Cream? Make sure to leave a comment/review below to let me know how it went! Or, post a pic of your ice cream on Instagram and tag me @thepowderedapron.

For more chocolatey recipes, check out my Death By Chocolate Cupcakes with Chocolate Ganache Buttercream, Chocolate Orange Cake with Chocolate Ganache, and Fudgy Brownies with Peanut Butter Buttercream.

Love the no-churn ice cream? Check out my No-Churn Peaches & Cream Ice Cream!

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