I was on a mission to create the best No-Churn Brownie Batter Ice Cream for a summer baking series. Since I live in an area that is constantly over 100 degrees F every summer, I was determined to find the best ice cream recipes to keep my freezer stocked up. Low and behold the Brownie Batter Ice Cream appears. The best part? I love that it’s no-churn, meaning you don’t need an ice cream maker for this. Oh, and the fact that there are literal brownie chunks in there makes it the absolute best ice cream ever. This ice cream is so delicious, easy, and will help you cool down in the heat of the summer. So, let’s get to it!

Ingredients for No-Churn Brownie Batter Ice Cream:

1 (18 oz) box of Ghirardelli double chocolate brownie mix
2 cups heavy cream
14 oz of sweetened condensed milk
1 teaspoon vanilla extract
12 oz chocolate brownie bites (or other brownie bites from the store)

Instructions for No-Churn Brownie Batter Ice Cream:

Prepare the Pans:
Place two bread pans in your freezer to start chilling.
Heat Treat the Brownie Mix:
Add the brownie mix powder into a large, microwave-safe bowl. Cook in the microwave for 90 seconds or until it has reached 165°F, stirring every 30 seconds. Once done, set aside to cool.
Whip the Cream:
In a large bowl, pour the heavy cream and beat with an electric hand mixer until stiff peaks form.
Combine Ingredients:
Fold in the sweetened condensed milk and vanilla extract into the whipped cream.
Incorporate the Brownie Mix:
Add the cooled brownie mix powder and fold until smooth.
Add Brownie Bites:
Cut up the brownie bites into bite-sized pieces and fold them into the ice cream mixture.
Freeze the Mixture:
Remove the two bread pans from the freezer and pour the brownie batter ice cream evenly into each pan. Cover with aluminum foil and place in the freezer for at least 8 hours.
Serve and Enjoy:
Once fully chilled, remove the pans from the freezer. Scoop out the ice cream and enjoy your homemade, no-churn brownie batter ice cream!

No-Churn Brownie Batter Ice Cream in a Bowl

Summer Desserts

Ice cream is a true summer staple treat. You can never go wrong with ice cream, let alone this delicious brownie batter kind. If you enjoy this summer dessert, you need to check out my other recipes I know you'll love for summer BBQs and more:

Strawberry Shortcake Trifle (coming soon, stay tuned!)
No-Churn Chocolate Cake Batter Ice Cream (coming soon, stay tuned!)
No-Churn Cookies & Cream Ice Cream (coming soon, stay tuned!)

No-Churn Brownie Batter Ice Cream

McKinley Hatch

This No-Churn Brownie Batter Ice Cream is loaded with brownie chunks and fudgy ripples of goodness. A perfect blend of yumminess for your summer sweet tooth.

Print Recipe Pin Recipe

Prep Time 15

Chill Time 8

Total Time 8 15

Course Dessert, Snack

Equipment

2 bread pans
1 Electric Hand Mixer

Ingredients

1 18 oz box of Ghirardelli double chocolate brownie mix
2 cups heavy cream
14 oz of sweetened condensed milk
1 teaspoon vanilla extract
12 oz chocolate brownie bites or other brownie bites from the store

Instructions

Place two bread pans in your freezer to start chilling.
Add the brownie box powder mix into a large, microwave-safe bowl, and cook in the microwave for 90 seconds or until it has reached 165 degrees F. Stir every 30 seconds and once done, set aside.
In a large bowl, pour the heavy cream and beat with an electric hand mixer until stiff peaks start to form.
Fold in the sweetened condensed milk and vanilla.
Add the brownie powder mix and fold until smooth.
Cut up the brownies into bite sized pieces and fold into the brownie batter ice cream mixture.
Remove the two bread pans from the freezer and pour the brownie batter ice cream evenly into each bread pan. Cover with aluminum foil and place in the freezer for at least 8 hours.
Once chilled completely, remove from the freezer and enjoy!