Chocolate Fudge Brownie Ice Cream

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A no churn chocolate ice cream with hot fudge and brownie chunks swirled in.

Prep Time15

Cook Time0

Chilling Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 514kcal

Mix together the ingredients. In a large bowl, beat together the condensed milk, cocoa powder, vanilla, and salt until smooth and combined. 14 ounces (1 can) sweetened condensed milk ½ cup (42 g) unsweetened cocoa powder 2 teaspoons vanilla extract ¼ teaspoon salt
Whip the cream. In a separate bowl, with an electric mixer beat the heavy cream on medium-high speed until firm peaks form about 3 to 5 minutes.. 2 cups (480 ml) cold heavy whipping cream
Fold together. Fold the whipped cream into the condensed milk mixture until smooth and combined.
Add the brownies. Fold in the brownie chunks, reserving a small handful for the top if desired. 2 cups brownie chunks
Layer and swirl. Transfer half of the ice cream mixture to a chilled 9x5-inch loaf pan. Dollop half of the hot fudge over the top and swirl with the tip of a knife. Add the remaining ice cream and top. Add remaining hot fudge. Use a knife to gently swirl. Sprinkle the reserved brownie pieces over the top. 1 cup hot fudge sauce
Freeze. Cover tightly and freeze for at least 6 hours, or overnight, until firm.

Store the ice cream tightly covered in the freezer for up to 2 months. For the best texture, press a piece of plastic wrap directly against the surface before covering the pan. This helps prevent ice crystals from forming.
If you have extra brownies, freeze them in a zip-top freezer bag for up to 3 months. Label the bag with the recipe name and date so they're ready for your next batch of ice cream.
If the ice cream is very firm, let it sit at room temperature for 5 to 10 minutes before scooping. This makes it easier to serve and gives you the creamiest texture.