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


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.


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


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



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 leftover 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 and brownies. 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!


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!



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

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

You can find me on:


J x


  1. Jo on July 23, 2021 at 10:34 pm

    I couldn’t see where it says to add the brownies? I assume along with the chocolate sauce in each layer?

    Making it now so that’s what I’m going to try 😂 I read it through twice so apologies if it does say it somewhere!

  2. Alina Cheng on June 24, 2015 at 3:34 am

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

  3. Jenna on 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!

  4. caitlin | back2spain on June 23, 2015 at 7:33 pm

    This looks absolutely delish. YES!

  5. Linda on June 23, 2015 at 4:08 pm

    Wow!! So creamy and delicious! 🙂

  6. Laís @thediabeticviking on June 23, 2015 at 2:25 pm

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

  7. Pistachios on 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!

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

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

  8. vannillarock on 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.

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

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

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