Chocolate Brownie Ice Cream

Rich and creamy chocolate ice cream with brownie pieces throughout. This homemade chocolate brownie ice cream is made without eggs and requires no cooking, making it surprisingly easy to put together.

Easy Chocolate Ice Cream Without Eggs

Most of my homemade ice cream recipes start with an egg-based custard, but this one is different. There’s no custard to cook or cool. The ingredients are mixed together and churned in an ice cream maker.

I made this ice cream three times while developing the recipe and found that the key to a smooth chocolate base is how you add the cocoa powder. Start by mixing the cocoa with a small amount of the half and half to form a thick paste, then slowly whisk in the remaining liquid. This helps prevent little lumps of cocoa in the ice cream.

Once churned, brownie pieces are folded into the soft ice cream before it goes into the freezer to firm up.

Key ingredients

• Brownies - Any brownie will do. If you have leftover brownies (is that even a thing?), you can use them, or whip up a batch of brownies just for this ice cream. You need a heaping cup of brownie bits. It's okay to add a bit more!
• Heavy cream
• Half and half - You can also use whole milk if you'd prefer
• Unsweetened cocoa powder - I use regular unsweetened cocoa powder
• Vanilla - Pure vanilla extract

Step by step directions

1. Sift the cocoa powder into a large bowl to remove any lumps.
2. Make a cocoa paste. Stir in ¼ cup of the half and half. Add another ¼ cup and stir until you have a thick, smooth chocolate mixture with no dry cocoa remaining.
3. Add the remaining half and half slowly, whisking as you pour. Adding it gradually helps keep the cocoa mixture smooth and prevents small lumps from forming.
4. Add the sugar, vanilla, and salt and whisk until combined. Stir in the heavy cream.

5. Churn the ice cream in a fully frozen ice cream maker bowl for 20-25 minutes, or until it reaches a soft-serve consistency.
6. Add the brownies. Transfer the ice cream to a freezer-safe container, add the brownie pieces, and gently stir just enough to distribute them throughout.
7. Freeze for 2-4 hours to allow the ice cream to firm up before serving.

8. Scoop ice cream into a freezer-safe container and add brownie bits. Stir lightly just to distribute brownie bits.
9. Place in the freezer for 2-4 hours before serving

Recipe tips

• Fully freeze your ice cream maker bowl. Most bowls need at least 12 hours in the freezer. Follow the instructions for your particular ice cream maker.
• Keep the brownie pieces fairly large. Cut or break them into pieces about 1 inch in size. Smaller pieces tend to disappear into the ice cream as they're mixed in.
• Add plenty of brownies. A heaping cup works well if you'd like a few extra brownie pieces throughout.
• Prechill your storage container. Place it in the freezer before you begin churning so it's cold when the ice cream is transferred.
• Work quickly after churning. Gently fold in the brownie pieces, transfer the ice cream to the freezer, and let it firm up for 2-4 hours.

Troubleshooting

More ice cream recipes

• Peach ice cream
• Raspberry swirl ice cream
• Mint chocolate chip
• Peppermint ice cream
• Strawberry ice cream
• Lime sherbet

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious dessert recipes!

Chocolate Brownie Ice Cream

Kathy Berget

Rich and creamy chocolate ice cream with brownie pieces throughout. This easy homemade ice cream is made without eggs and requires no cooking.

5 from 16 votes

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Prep Time 30 minutes mins

Freezing Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 6 cups

Calories 572 kcal

Equipment

• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  Ice Cream Maker

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ cup unsweetened cocoa powder
• ▢ 1½ cups half and half
• ▢ ¾ cup sugar
• ▢ 2 teaspoons vanilla
• ▢ pinch salt
• ▢ 1½ cups heavy cream
• ▢ 1 cup brownie bits (about 1 inch pieces)

Instructions

 

• Sift cocoa powder in a bowl
  ½ cup unsweetened cocoa powder
• Add ¼ cup of half and half and stir well until all liquid is absorbed. Add another ¼ cup and continue stirring. You should have a very thick chocolate mixture. Make certain all cocoa powder is mixed in. You don't want any dry cocoa powder.
  1½ cups half and half
• Slowly add remaining half and half while stirring well. Make certain you stir well with a whisk while adding the liquid. This helps avoid any small lumps.
• Add sugar, vanilla and a pinch of salt
  ¾ cup sugar, 2 teaspoons vanilla, pinch salt
• Stir in heavy cream
  1½ cups heavy cream
• Put ice cream mixture in frozen bowl of automatic ice cream maker and churn for 20-25 minutes until ice cream has formed. It will be the consistency of soft serve ice cream.
• Scoop ice cream into a freezer safe container and add brownie bits. Stir lightly just to distribute brownie bits.
  1 cup brownie bits
• Place in freezer for 2-4 hours before serving

Notes

• Sift the cocoa powder before mixing to remove any lumps.
• Add the half and half gradually to the cocoa mixture, whisking well as you add it. This helps prevent small lumps of cocoa.
• Keep the brownie pieces about 1 inch in size so they don't disappear into the ice cream. A heaping cup of brownie pieces can be used.
• Make certain your ice cream maker bowl is fully frozen before churning. Follow the manufacturer's instructions for your ice cream maker.
• For easier scooping, let fully frozen ice cream sit at room temperature for about 5 minutes before serving.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1cupCalories: 572kcalCarbohydrates: 64gProtein: 7gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 88mgSodium: 170mgPotassium: 248mgFiber: 3gSugar: 49gVitamin A: 1089IUVitamin C: 1mgCalcium: 114mgIron: 2mg

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