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No Churn Chocolate Fudge Brownie Ice Cream

Course: Dessert, Ice Cream
Cuisine: American
Servings: 6
Calories: 841kcal


  • 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.


Calories: 841kcal | Carbohydrates: 109g | Protein: 9g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 113mg | Sodium: 422mg | Potassium: 290mg | Fiber: 2g | Sugar: 74g | Vitamin A: 1232IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg