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Coffee Brownie No Churn Ice Cream

Coffee Brownie No Churn Ice Cream

Rich fudgy brownies are swirled into a rich and creamy no-churn coffee ice cream.
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Prep Time 10 mins
Chill 4 hrs
Total Time 4 hrs 10 mins
Course Dessert


  • 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.
Keyword brownies, coffee, ice cream, no churn ice cream
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