Rich No‑Churn Fudge Brownie Ice Cream is an easy, crowd-pleasing dessert that requires no ice cream machine. Studded with homemade brownie pieces (or use store‑bought or mix brownies for a shortcut), this creamy treat is perfect for sharing. Makes about 12 servings.
This No‑Churn Guinness Brownie Ice Cream was originally published on March 14, 2017 and the post was updated in February 2020.
We made this recipe to celebrate a birthday, but it’s a dessert that works any day of the year. The combination of creamy vanilla and dense chocolate brownie pieces gives a familiar Cookies and Cream–style experience with an extra fudgy bite. You can bake your own brownies—like the Guinness Brownies recipe used here—or streamline the process with a boxed mix or store‑bought brownies.
Why this no‑churn ice cream works
No‑churn ice cream is wonderfully simple and reliably creamy because it relies on whipped heavy cream and sweetened condensed milk. There’s no custard base, no eggs to temper, and no ice cream maker required. Fold in brownie bites and a few chocolate chunks and you have a decadent, scoopable dessert that sets up in the freezer.
Make the brownies in advance so they’re fully cooled before folding them into the ice cream. If you prefer, use your favorite boxed mix or a tray of bakery brownies for convenience.
Need dessert ideas? Visit the dessert section of your recipe collection for more sweet treats.
Tools you’ll need
A few basic kitchen tools make this recipe quick and easy.
- Large mixing bowls for whipping cream and combining ingredients
- 9″ x 13″ or 8″ x 8″ baking pan for brownies (you can reuse the same pan to freeze the ice cream)
- Hand mixer or stand mixer to whip the cream
- Loaf pan or metal baking dish to freeze the ice cream
- Plastic wrap to cover the ice cream while it freezes
- Ice cream scoop for serving
Gather your ingredients before you start: brownies (homemade, boxed, or store‑bought), dark chocolate chunks or chips, chilled heavy whipping cream, and sweetened condensed milk.
Ingredients to buy
- Brownies: homemade (like Guinness brownies), boxed mix, or store brownies. Cut into ½” bite‑sized pieces.
- Chocolate chunks or chips: dark or semi‑sweet work well.
- Heavy whipping cream: chilled, for stable whipped cream and the best texture.
- Sweetened condensed milk: the sweet, thick canned milk that sweetens and stabilizes the no‑churn base.
Serving suggestions
This ice cream is delightful on its own. For extra indulgence, serve with:
- Hot fudge or chocolate sauce
- Caramel sauce
- Homemade strawberry syrup
- Warm brownies for a brownie sundae
How to make No‑Churn Fudge Brownie Ice Cream
1. Bake the brownies first. Use your favorite recipe or boxed mix. Allow the brownies to cool completely, then cut into ½” cubes.
2. In a large chilled bowl, pour in the chilled heavy whipping cream. Using a hand mixer or stand mixer, whip the cream starting on low speed and gradually increasing until medium to stiff peaks form—whipped cream that holds its shape but is still soft.
3. Gently fold the sweetened condensed milk into the whipped cream until just combined; don’t overmix or the whipped cream will deflate.
4. Fold in the brownie cubes and any chocolate chunks with a rubber spatula, keeping the mixture light and airy.
5. Transfer the mixture to a freezer‑safe container or metal pan. Smooth the top, press plastic wrap directly onto the surface to prevent ice crystals, and cover with a lid if available.
6. Freeze for at least 6 hours or overnight until firm.
7. Remove from the freezer a few minutes before scooping for easier service, then scoop into cones or cups and enjoy.
Easy entertaining tips
- For clean scoops, dip your ice cream scoop in warm water between servings.
- If guests serve themselves, set the ice cream container in a larger bowl of ice to keep it from softening quickly.
- Double the recipe for a crowd; leftover ice cream keeps well when wrapped tightly.
- Make the ice cream a day ahead so it has plenty of time to set in the freezer.
This frozen treat is festive and simple—great for celebrations or a warm‑weather dessert.
Frequently asked questions
No‑churn means the ice cream is made without an ice cream machine. The base relies on whipped cream and sweetened condensed milk to create a creamy texture that freezes firm.
No—you can use homemade brownies, a boxed mix, or store‑bought brownies. Homemade brownies allow you to control flavors (like adding stout for richness), but pre‑made brownies are a convenient shortcut.
When brownies are baked, most of the alcohol in the stout cooks away, leaving flavor rather than booze. If you prefer, substitute the stout with brewed coffee or omit it entirely.
When wrapped tightly to prevent freezer burn, no‑churn ice cream keeps well for a few weeks in the freezer and remains scoopable if thawed briefly before serving.
Other no‑churn variations to try
If you enjoy no‑churn ice cream, experiment with other mix‑ins and flavors: salted caramel fudge, peanut butter with pecans and chocolate chips, peppermint, or layered cake‑inspired versions. The base method stays the same—whipped cream plus sweetened condensed milk—so you can adapt it any way you like.
Tips for the best brownie ice cream
- Make the ice cream the day before you plan to serve so it has at least 6 hours to freeze.
- Cool baked brownies completely before cutting and folding them into the ice cream to avoid melting the base.
- Keep cones, bowls, and sauces ready so guests can build sundaes at the table.
No‑churn Fudge Brownie Ice Cream is simple, creamy, and versatile—ideal for parties, birthdays, or an indulgent afternoon treat. Follow the steps above and enjoy a rich, homemade frozen dessert without special equipment.
No‑Churn Guinness Brownie Ice Cream
Ingredients
Guinness Brownies
- ½ cup special dark cocoa powder
- 4 tablespoons unsalted butter, melted
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 2 eggs, at room temperature
- ½ cup Guinness or another stout (or substitute brewed coffee)
- ½ cup all‑purpose flour (60 g)
- ¼ teaspoon kosher salt
- 1/3 cup dark chocolate chunks
Ice Cream
- 2 cups heavy whipping cream, chilled
- 14 oz sweetened condensed milk
- Brownies, cut into ½” bite‑sized cubes
Instructions
Make the Brownies
- Preheat oven to 350°F. Line an 8″ x 8″ pan with parchment and spray with nonstick spray.
- Combine cocoa powder and melted butter, stirring until smooth.
- Add the sugars and vanilla; mix to combine. Add eggs and blend.
- Whisk together flour and salt, then stir into the wet mixture and add the Guinness or substituted liquid.
- Fold in chocolate chunks, pour into the pan, and bake 30–40 minutes until set. Cool completely, then cut into ½” cubes.
Make the Ice Cream
- Pour chilled heavy cream into a large bowl and whip to medium–stiff peaks.
- Fold the sweetened condensed milk into the whipped cream until just combined.
- Gently fold in the brownie cubes.
- Transfer to a metal pan or loaf pan, press plastic wrap onto the surface, and freeze overnight.
- Scoop and serve once firm.
Notes
Shortcut: Use a small pan of store‑bought brownies if you prefer not to bake. The brownies are the key mix‑in, so any fudgy brownie will work.
Brownie recipe in this post was adapted from the original Guinness brownie formulation for extra chocolate depth. If you skip the stout, brewed coffee can add similar richness.
Nutrition
Serving: 1 serving • Calories: 440 kcal • Carbohydrates: 47 g • Protein: 7 g • Fat: 25 g • Saturated Fat: 15 g • Sugar: 39 g • Sodium: 131 mg