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scoops of brown brownie batter ice cream in two stacked bowls.
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5 from 1 vote

Brownie Batter Ice Cream Recipe

This easy brownie batter ice cream is no churn and made without a machine!
Prep Time20 minutes
Cook Time30 minutes
Chill Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 444kcal
Author: Dorothy Kern
Cost: $5

Ingredients

For the brownies:

  • 2 cups (263g) brownie mix (from 9x13 family size box)
  • 1 large egg
  • ¼ cup (59ml) oil
  • 2 tablespoons (30ml) water

For the ice cream:

  • 2 cups (474ml) heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 1 ½ cups (197g) brownie mix the powder, not prepared

Instructions

For the Brownies:

  • Preheat oven to 350°. Mix all ingredients in a medium size bowl and stir until combined (about 50 strokes). Pour into a 9x5" loaf pan that has been sprayed with cooking spray. Bake 20-25 minutes. Cool completely.

For the ice cream:

  • Beat heavy whipping cream until stiff peaks form. Set aside.
  • Stir brownie mix (powder) into the sweetened condensed milk. Fold this into the whipped cream.
  • Crumble some of the brownies you baked. You can use as much or as few as you like. (I used about ½ of the loaf.) I won’t judge you for how you dispose of the rest of the batch.
  • Stir into the ice cream mixture. Place in a container and freeze until hard.

Video

Notes

  • You can substitute 2 (8-ounces each) containers Cool whip for the heavy cream.
  • You can use fat-free sweetened condensed milk.

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 75g | Protein: 11g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 107mg | Sodium: 390mg | Potassium: 249mg | Sugar: 80g | Vitamin A: 1041IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 3mg