Brownie BATter No-Churn Ice Cream Recipe
A delicious and creamy brownie batter ie cream recipe that doesn’t require an ice cream machine.
- Prep Time: 15
- Cook Time: 4 Hour Freeze Time
- Total Time: 4 Hour 15 Minutes
- Yield: 6 - 8 Servings 1x
Ingredients
Units
Scale
2 cups heavy whipping cream
14 oz. can sweetened condensed milk
1 cup heat treated dry brownie mix (see notes)
1/4 cup Halloween sprinkles, plus extra for topping
1 cup brownie pieces, plus extra for topping
Instructions
- Add the heavy cream to a large mixing bowl and beat on high speed with an electric mixer for about two minutes, or until stiff peaks form when the beater is lifted.
- Add the cooled, heat-treated brownie mix and sweetened condensed milk to the mixing bowl and beat for a few more seconds until fully combined and smooth.
- Add the brownie pieces and sprinkles and mix gently with a rubber spatula until combined.
- Pour the ice cream into an 8×4 metal loaf pan and top with extra brownie pieces and sprinkles.
- Place the ice cream in the freezer for a minimum of four hours for soft ice cream, or overnight for hard, scoopable ice cream.
- Serve in a waffle cone or bowl and top with extra sprinkles and brownie pieces.
Notes
- To heat treat the brownie mix, spead the mix out evenly on a baking sheet lined with parchment paper and bake at 350 degrees Faherenheit for 5 minutes. Allow the mix to cool before adding to the ice cream.
