Rich no-churn ice cream made with fudgy brownie bites and creamy chocolate flavor – no ice cream maker needed!

Because Regular Chocolate Ice Cream Isn’t Enough!

This ice cream is the kind of dessert that feels effortlessly indulgent! It has the perfect balance of rich chocolate flavor, creamy texture, and generous chunks of fudgy brownies in every bite.

Better yet, it’s made without an ice cream maker! This recipe for No Churn Chocolate Fudge Brownie Ice Cream delivers all the decadence of a classic scoop of ice cream using simple ingredients minimal effort!

It’s an ideal make-ahead dessert for warm days, dinner parties, or anytime a serious chocolate craving hits – no churning, no fuss, just pure chocolate bliss straight from the freezer!

For more ice cream treats I think you’ll love, try making Buster Bar Ice Cream Cake, Fried Ice Cream Cake, Oreo Ice Cream Cake, or Mint Chocolate Chip Ice Cream Cake!

What You’ll Love About this Recipe:

• No Ice Cream Maker Required – Just mix, freeze, and scoop!
• Ultra-Creamy Texture – This no churn base freezes smooth and rich, not icy.
• Loaded with Fudgy Brownies – Every bite has soft, chocolatey brownie pieces!
• Easy to Customize – Add nuts, chocolate chips, peanut butter, or even a caramel swirl!
• Tastes Like a Scoop-Shop Favorite – Decadent, indulgent, and totally irresistible!

Ingredients You’ll Need:

• 1 (14 oz) can Sweetened Condensed Milk
• 1/2 cup Cocoa Powder
• 2 cups Heavy Whipping Cream
• 1 (12 oz) jar Hot Fudge Sauce, Softened
• Store Bought Bakery Brownies, Cubed

How to Make Chocolate Fudge Brownie Ice Cream

• In a medium bowl, stir together 1 (14 oz) can sweetened condensed milk and 1/2 cup cocoa powder until well combined. Set aside.
• In a large bowl, beat 2 cups heavy whipping cream until stiff peaks form. It should hold a mountain-like shape when the beater is lifted out of the mixture.
• Pour in the chocolate sweetened condensed milk mixture and gently fold together until you don’t see any streaks.
• Remove the lid from 1 (12oz) jar hot fudge sauce and soften in the microwave for 30-45 seconds.
• Layer the bottom of a 9 x 5 bread pan with the mixture, then place dollops of softened hot fudge on top. Swirl gently into the mixture with a knife.
• Cut store bought bakery brownies into cubes. Drop a few on top of the mixture.
• Repeat with layers until all of the ingredients are used up.
• Cover with plastic wrap.
• Freeze for at least 6 hours, but preferably overnight, before scooping.

FREQUENTLY ASKED QUESTIONS:

Can I make Chocolate Fudge Brownie Ice Cream without an ice cream maker?

Yes! This is a no churn ice cream, which means you don’t need an ice cream maker at all. The creamy texture comes from whipped cream and sweetened condensed milk instead of churning.

Why won’t my fudge swirl?

For best results, slightly warm the fudge sauce before swirling in. This makes it easier to swirl through the ice cream without fully mixing in.

Can I customize this ice cream?

Absolutely! You could add-in chocolate chips, crushed cookies, chopped nuts, peanut butter, or caramel swirls. Just avoid adding too many extras, or the texture can become icy.

How do I keep the brownies from getting too hard when frozen?

Use store bought fudgy brownies. If you prefer to make homemade brownies, avoid overbaking them. Fudgier brownies stay softer and more chewy once frozen in the ice cream.

More Frozen Desserts:

• No Churn Peaches and Cream Ice Cream
• Buster Bar Ice Cream Cake
• Frozen S’mores
• Fried Ice Cream Cake
• Oreo Ice Cream Cake
• Mint Chocolate Chip Ice Cream Cake
• No Churn Strawberry Ice Cream
• No Churn Blueberry Cheesecake Ice Cream