I scream! You scream! We all scream for easy no churn ice cream! Total cheeseball, I know. But yes, you can create creamy, super flavorful ice cream without a machine and without having to drop loads of money at the ice cream shop. Made with just 5 ingredients and loaded with gooey brownie bites, this coffee brownie no churn ice cream is super easy and super fast to prepare. The only thing that takes any time is waiting for it to freeze. It’s a make it and leave it dessert, that can be kept in the freezer for any time a craving strikes. Which is always for ice cream, right?
This coffee brownie ice cream is just as creamy, smooth and luscious as churned ice cream, you will never be able to tell it’s any different from ice cream made with a machine. The coffee ice cream is made with sweetened condensed milk, heavy cream, instant espresso and vanilla to create a rich and creamy ice cream. I like to use Medaglia D’Oro instant espresso. It gives the ice cream a pure and balanced coffee flavor. It’s my preferred instant espresso for baking. So, so good. Fudgy, decadent chocolate brownies are chopped up and swirled into the ice cream batter before freezing.
About the brownies
You can use store bought, box mix or scratch brownies for this recipe. I’ve linked up my small batch brownie recipe below. This recipe bakes up into a nice short layer to serve as a base for various types of bars, or in this case, to chop up and mix into ice cream. You won’t use all the brownies in the ice cream, but set aside any extra to serve with your coffee brownie ice cream once it’s frozen.
How to make no churn ice cream
No churn ice cream is super simple. Heavy cream is whipped to stiff peaks in the bowl of a stand mixer on medium speed. While the cream is whipping, dissolve the espresso powder or instant coffee in hot (not boiling) water. Whisk together the espresso, sweetened condensed milk and vanilla in a large bowl. Once the cream whips to stiff peaks, fold the cream into the espresso/milk mixture carefully, to avoid deflating the cream.
You can use a cake pan, a small casserole dish, a loaf pan, whatever you have on hand to compile your ice cream. I used a 9×5 loaf pan and this recipe fills it all the way to the top. Pour in a little of the ice cream mixture. Then sprinkle on some chopped brownie bites. Be as generous with the brownies as you want. Layer more of the ice cream mixture on top, followed by more brownies. Layer on the rest of the ice cream base and a few more brownie bites on top. Use a skewer or a knife to swirl together the brownies and ice cream. Pop the ice cream in the freezer to freeze overnight.
Feel free to change it up a bit. Don’t feel limited by the brownies here. Add ins are endless. Swirl in nutella or salted caramel. Replace the brownies with Oreos or cookie dough. Infinite ice cream possibilities.
For more frozen treats, check out these recipes:
Coffee Brownie No Churn Ice Cream
- 2 cups (480g) heavy whipping cream
- 1 can (14oz/396g) sweetened condensed milk
- 2 tablespoons instant espresso
- 2 teaspoons pure vanilla extract
- 1 batch chocolate brownies, cooled and chopped into small bite size pieces You can use store bought or box mix if you wish.
- Place the whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
- Whip the cream on medium speed until stiff peaks form.
- Meanwhile, dissolve the instant espresso/coffee in 1/4 cup (63ml) hot water. Whisk to combine.
- In a large bowl, combine the sweetened condensed milk, vanilla and coffee mixture. Whisk to combine.
- Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
- Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
- Layer the ice cream in three layers, alternatively with the brownies, and swirl to mix just a bit. Add a few more brownie bits on top.
- Cover loosely with plastic wrap and freeze until solid, or overnight before serving.