Brownie Ice Cream—no-churn, ultra-creamy, and packed with brownie batter and cheesecake flavor. Just mix, freeze, and enjoy!
Table of Contents
No Churn Brownie Batter Ice Cream
You don’t need an ice cream maker to whip up this decadent Brownie Batter Ice Cream! It’s rich, creamy, and loaded with all the best flavors—fudgy brownie batter and cheesecake come together for an irresistible treat.
Equipment
- Large bowl
Ingredients
- 1 (8-ounce) package cream cheese at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 cup dry brownie mix
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 cups prepared brownie chunks
- 1/2 cup mini chocolate chips
- 3/4 cup hot fudge topping
Instructions
- Prepare brownies according to favorite recipe or box mixture and allow to completely cool. Cube brownies into bite-sized pieces, then slightly roll each piece to form brownie balls. Avoid edge pieces.
- Place 2 bread pans in the freezer.
- In a large bowl, beat cream cheese until smooth. Beat in the sweetened condensed milk and dry brownie mix. Add vanilla.
- In another bowl, pour in heavy cream and beat until stiff peaks form. Gently fold in the sweetened condensed mixture and then the prepared brownie bits. Stir in mini chocolate chips and hot fudge topping.
- Pour mixture into prepared bread pans.
- Cover tightly and freeze overnight or at least 8 hours. Return any leftovers to the freezer!
Nutrition
Serving: 1serving | Calories: 568kcal | Carbohydrates: 56.8g | Protein: 10.3g | Fat: 34.5g | Cholesterol: 90.1mg | Sodium: 270.1mg | Fiber: 0.7g | Sugar: 52g
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG. These certainly are a treat!!
Thank you Karly! 🙂