Guys! I finally figured it out. This summer the sons and I managed to crack the code with this whole easy to make, no churn, no fancy-schmancy ice cream maker required thing.
You can go ahead and trash that ice cream maker that you got 3 Christmases ago that’s still in the box now without any guilt if you so choose. No need for it.
After you learn how simple it is to make homemade ice cream you may not even want to buy some from the grocery store again.
And it does not require making and stirring custard on the stove or any crazy 100 step process.
That said, we will still feature recipes ‘occasionally’ that ‘require’ an ice cream maker just because the sons love using their ice cream ball so much, BUT I’ve just handed you the keys to the ice cream kingdom.
And any future recipes should be easily adaptable.
This creamy chocolate ice cream is none too rich, but it is ridiculously delicious.
It’s studded with fudgey bits of brownie and laced with lines of hot fudge running throughout. It’s any choco-holics new bff.
That’s what I’d call lick the spoon, like the bowl good.
If you’ve tried this NO CHURN CHOCOLATE FUDGE BROWNIE ICE CREAM, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
- 2 cups heavy cream
- 1 cup milk
- 2/3 cup brown sugar
- 1/3 cup unsweetened cocoa powder
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 cups chopped cooked brownies
- 1/2 cup hot fudge
- In the bowl of a stand mixer, use the whisk attachment to beat the heavy cream on medium speed until it slightly thickens - about 3 minutes.
- Add milk, brown sugar, cocoa powder, salt, and vanilla. Beat on medium speed for 5 additional minutes.
- Pour mixture into a metal loaf pan. Freeze for 90 minutes.
- Remove ice cream from the freezer after 90 minutes and add in the chopped brownies. Add dollops of hot fudge over the entire surface of the ice cream and use a knife to cut/swirl it into the ice cream.
- Freeze for 8 hours or overnight before serving.