Creamy Brownie Batter Ice Cream

Ruth M. Moran

Enjoy a luscious blend of homemade brownie chunks and creamy ice cream in this easy, no-churn recipe.

Quick to prepare and freezer-friendly, it’s a chocolate lover’s dream that’s perfect for everyday desserts or special occasions.

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Prep Time 20

Cook Time 30

Chill Time 4

Total Time 4 50

Course Dessert

Cuisine American

Servings 8

Equipment

1 medium mixing bowl
1 Loaf pan (9x5 inches)
Measuring cups and spoons
Hand mixer or whisk
Spatula
Freezer-Safe Container

Ingredients

For the Brownies:

2 cups 263 g brownie mix (from a 9×13 family-size box)
1 large egg
¼ cup 59 ml vegetable oil
2 tablespoons 30 ml water

For the Ice Cream:

2 cups 474 ml heavy whipping cream
14 ounces sweetened condensed milk
1½ cups 197 g brownie mix (dry, powder form)

Instructions

Preheat and Prepare the Oven: Begin by setting your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
While the oven is heating, lightly spray a 9×5-inch loaf pan with nonstick cooking spray.
This will prevent the brownies from sticking and allow you to remove them easily after baking.
You can also line the pan with parchment paper for extra ease in handling.
Mix the Brownie Batter: In a medium-sized mixing bowl, combine 2 cups (263 g) of brownie mix from your family-size box, 1 large egg, ¼ cup (59 ml) oil, and 2 tablespoons (30 ml) of water.
Using a spatula or wooden spoon, stir all the ingredients together until fully incorporated.
Aim for smooth, even batter with no dry pockets. Approximately 50 strokes should give you the right consistency.
The batter should be thick but pourable.
Pour and Bake the Brownies: Carefully pour the brownie batter into the prepared loaf pan, spreading it evenly so that it reaches all corners.
Place the pan in the preheated oven and bake for 20–25 minutes.
Keep an eye on the brownies as baking times may slightly vary depending on your oven.
To check doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Once baked, remove the pan from the oven and allow the brownies to cool completely at room temperature.
Prepare the Whipped Cream Base: While your brownies are cooling, pour 2 cups (474 ml) of heavy whipping cream into a large, chilled mixing bowl.
Using an electric hand mixer or stand mixer, beat the cream on medium-high speed until stiff peaks form.
This means that when you lift the beaters, the cream holds firm peaks without collapsing.
Whipped cream creates a light and airy texture that is essential for smooth, creamy ice cream.
Combine Sweetened Condensed Milk with Brownie Powder: In a separate bowl, mix 14 ounces of sweetened condensed milk with 1½ cups (197 g) of dry brownie mix.
Stir thoroughly until the mixture is uniform, making sure there are no lumps.
This combination forms the flavorful chocolate base that gives the ice cream its rich brownie taste.
Fold the Chocolate Mixture into the Whipped Cream: Gently fold the sweetened condensed milk and brownie powder mixture into the whipped cream.
Use a spatula and a careful folding motion: scoop from the bottom of the bowl and lift over the top, rotating the bowl as you go.
This preserves the light, airy texture of the whipped cream while incorporating the chocolatey base evenly.
Take your time to ensure it’s smooth without overmixing, which can deflate the cream.
Add Crumbled Brownies for Extra Texture: Once the ice cream base is combined, crumble the cooled brownies into bite-sized pieces.
Decide how much you want to include; using about half of the loaf gives a generous distribution of brownie chunks throughout the ice cream.
Gently fold the brownie pieces into the mixture, making sure every scoop of ice cream will have chunks of baked goodness.
This step adds both texture and bursts of rich chocolate flavor.
Transfer to Freezer-Safe Container: Pour the finished ice cream mixture into a freezer-safe container, smoothing the top with a spatula.
You can cover it with a lid or plastic wrap to prevent ice crystals from forming.
For an extra touch, sprinkle a few reserved brownie crumbs on top for garnish.
Freeze Until Firm: Place the container in the freezer and allow the ice cream to set for at least 4 hours. For best results, freeze overnight.
The ice cream will harden fully and develop the creamy, scoopable texture you expect.
Avoid opening the freezer frequently during this time, as temperature fluctuations can affect consistency.
Serve and Enjoy: When ready to serve, remove the ice cream from the freezer for 5–10 minutes to soften slightly for easier scooping.
Use an ice cream scoop to serve generous portions, ensuring each serving contains a perfect balance of creamy base and brownie chunks.
Enjoy as a dessert after meals, for a special occasion, or a sweet treat anytime!

Notes

You can substitute 2 (8-ounce) containers of Cool Whip for the heavy cream to simplify preparation.
Fat-free or low-fat sweetened condensed milk can be used for a lighter version.
Crumble brownies to your preferred size—larger chunks give more texture, smaller pieces blend into the ice cream.
For a more intense chocolate flavor, consider adding 1–2 tablespoons of cocoa powder to the ice cream base.
If desired, sprinkle a pinch of sea salt on top before freezing to enhance the chocolate flavor.