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No-Churn Brownie Swirl Ice-Cream!

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Creamy and Scrumptious No-Churn Vanilla Ice-Cream Swirled with Chocolate Sauce and Brownie Bits!

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I have posted a few Ice-Cream recipes in my time on here but I realised I hadn’t really ever done my favourite one, this one. Its like an Ice-Cream Sundae in a bowl, and its SO yummy. I love a good bog standard Vanilla Ice-Cream as much as the next person, and the base of this ice-cream is exactly that, but its only made out of 3 ingredients! Condensed Milk, Double Cream, and Vanilla Makes the creamiest and easiest Ice-Cream however I fold in Brownie. Brownie & Ice-cream is a WINNING dessert – and this is it all in one! I do however add even more chocolate too it so its pretty, and deliciously yummy.

I do love No-Churn recipes as much as No-Bake recipes because it makes it less faffy, and they’re basically foolproof as long as you mix it enough! I follow the same rules with my *many* Cheesecake recipes in the sense that you have to whip the mixture LOADS so that its so super thick it holds itself and you’re on to a winner.

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This Recipe fills a 2lb tin = roughly 1.5litres!

Ingredients

– 1x 397/405g tin Condensed Milk
– 600ml Double Cream
– 1 Vanilla Pod/1tsp Vanilla Bean Extract
– Chocolate Ice-Cream Sauce
– Brownie’s (About 300g!)

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Method

1) Using an electric mixer, whisk together the Condensed Milk, Double Cream, and Vanilla until super thick and it holds itself – this can take 5+ minutes!

2) Chop up the Brownie’s into very small pieces – 0/5-1cm sized pieces. You can bake your own Brownies, or buy shop bought ones – If I eeever have any left over I used one’s I have baked myself, but I also use the little boxes of brownie Bits you can buy!

3) Spoon some of the mixture into the Tin/Freezer Proof container – enough to cover the bottom and swirl through some of the Chocolate Sauce. Repeat the process until the tin is full, and all the ice-cream has been used! This will make a swirly effect all the way through the ice-cream making it nice and chocolatey!

4) Cover with cling film or a lid and freeze for 7-8 hours or preferably over night! When serving, take the ice-cream out about 10 minutes before you want it so that its easier to scoop!

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Tips and Ideas

You could swap up the flavours of the sauce you use if you like, I often use Toffee as it goes VERY well with the Brownie, or even Strawberry sauce! I don’t use fresh melted chocolate as that will obviously freeze, whereas Ice-cream sauce is the perfect one!

This will last in the freezer for 1 month, if it lasts that long!

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ENJOY!

P.s. Its like an Ice-Cream Sundae in a tub!

Find my other Ice-Cream Recipes on my Recipes Page!

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J x

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

16 Comments

  • Alina Cheng
    June 24, 2015 at 3:34 am

    This looks delicious! I would love to try something like this!

    Reply
  • Jenna
    June 23, 2015 at 9:54 pm

    Love no-churn ice cream because I don’t have an ice cream maker! Definitely have to try it out sometime, the brownie swirl is an awesome idea!

    Reply
  • caitlin | back2spain
    June 23, 2015 at 7:33 pm

    This looks absolutely delish. YES!

    Reply
  • Linda
    June 23, 2015 at 4:08 pm

    Wow!! So creamy and delicious! 🙂

    Reply
  • Laís @thediabeticviking
    June 23, 2015 at 2:25 pm

    No-churn is ALL I wanna hear an ice cream to be! <3

    Reply
  • Pistachios
    June 23, 2015 at 1:28 pm

    Definitely liking the sound of this recipe! I’ve wanted to have a go at making ice-cream for so long, but didn’t want to buy a churner/machine for it. Now I definitely don’t need one!

    Reply
    • Jane's Patisserie
      June 23, 2015 at 1:31 pm

      Noo they’re a hassle! They’re good if you like making proper icecream but this no-churn icecream is so so good!! 🙂 and thanks!

    • Pistachios
      June 23, 2015 at 1:55 pm

      Yep, I think I’ll save myself the money. I don’t think I’m discerning enough to tell the difference between a “proper” ice-cream and a no-churn one, anyway 😉

    • Jane's Patisserie
      June 23, 2015 at 4:15 pm

      Hahah good for you! “Proper” ones involves eggs and time so I aaaalways go no-churn! ?

  • vannillarock
    June 23, 2015 at 11:22 am

    if you are a biscoff fan, i can’t rememberif you are, add half a jar of crunchy biscoff and if you want more texture some crushed (but not finely ground) biscoff biscuits.

    Reply
    • Jane's Patisserie
      June 23, 2015 at 1:31 pm

      I have a biscoff icecream recipe too haha ☺️ soo good!

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