No Churn Chocolate Fudge Brownie Ice Cream

Is there anything better on a hot summer day than ice cream?

Today, I decided to remake Dude’s favorite ice cream: Chocolate Fudge Brownie.  Dude is a kid after my own heart - it’s chocolate or nothing!

We both love the ice cream we can buy at the store, but I was excited to try a homemade version.

I started with some leftover homemade brownies. Then I added them to an easy peasy no churn ice cream and added a swirl of (cooled) hot fudge sauce.

The homemade version was a cut above!  I think the homemade brownies were the real game changer!  Let me tell you - this ice cream did not last long!

Want more? Check out these ice cream recipes!

• Blackberry Pistachio Crunch Sundae by Palatable Pastime 
• Blueberry Cheesecake Ice Cream by A Day in the Life on the Farm 
• Chocolate Rabri Mango Kulfi by Sneha's Recipe
• Green Tea Ice Cream by  Karen's Kitchen Stories 
• Kesar Badam Pista Kulfi by Mayuri's Jikoni 
• No Churn Chocolate Fudge Brownie Ice Cream by Amy's Cooking Adventures 
• Roasted Cherry Buttermilk Ice Cream by Culinary Adventures with Camilla 
• Summer Cherry Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

No Churn Chocolate Fudge Brownie Ice Cream

Adapted from Rachel Cooks

1 pint (2 cups) heavy whipping cream

1 (14 oz) can sweetened condensed milk

¼ cup unsweetened cocoa powder, sifted

1 teaspoon vanilla extract

1 cup crumbled brownie pieces (I used this recipe)

3 tablespoons hot fudge sauce

Place the sweetened condensed milk, cocoa powder, and vanilla extract into a medium sized bowl and stir to mix.

Place the heavy cream into the bowl of a stand mixer fitted with the whisk attachment and beat until stiff peaks form (do not overbeat, otherwise enjoy your butter).  Alternately use a hand mixer or whisk.

Place about one-fourth of the whipped cream into the sweetened condensed milk mixture and gently fold the whipped cream in.  Slowly fold in the remaining whipped cream.

Gently stir in the crumbled brownies pieces.  Pour the mixture into a 9x5-inch loaf pan.   Drizzle the fudge sauce over the ice cream mixture and swirl with a butter knife.

Cover tightly with aluminum foil and freeze overnight.