No-Churn Brownie Ice Cream!
Creamy and scrumptious no-churn brownie ice cream swirled with chocolate sauce and brownie bits!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 397 g condensed milk ((one tin))
- 600 ml double cream
- 1 tsp vanilla extract
- Chocolate ice cream sauce
- Brownies ((approx 300gs))
Instructions
- 1
Using an electric mixer, whisk together the condensed milk, double cream,and vanilla until super thick and it holds itself - this can take 5 minutes or more!
- 2
Chop up the brownie's into very small pieces - 0/5-1cm sized pieces. You can bake your own brownies, or buy shop-bought ones
- 3
Spoon some of the mixture into the tin/freezer proof container - enough to cover the bottom and swirl through some of the chocolate sauce and brownies
- 4
Repeat the process until the tin is full, and all the ice-cream has been used! This will make a swirly effect all the way through the ice-cream making it nice and chocolatey!
- 5
Cover with cling film or a lid and freeze for 7-8 hours or preferably overnight!
- 6
When serving, take the ice-cream out about 10 minutes before you want it so that its easier to scoop!
- 7
ENJOY!