No-Churn Brownie Batter Ice Cream
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.
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!