No-Churn Brownie Coffee Ice Cream
No-Churn Brownie Coffee Ice Cream
Ingredients
- 2 cups heavy cream, cold
- 1 can sweetened condensed milk, (14 ounces)
- 2 teaspoons instant espresso powder
- 1 1/2 cups brownie pieces, baked and cut into 1/2-inch pieces, plus 1/4 cup for topping
- 1/4 cup chocolate syrup, for drizzling
Instructions
- 1
In a large, chilled bowl, add the cold heavy cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat, or it will turn into butter.
⏱️ 5 min
- 2
Gently pour the sweetened condensed milk into the whipped cream. Add the instant espresso powder.
⏱️ 2 min
- 3
Using a rubber spatula, gently fold the condensed milk and espresso powder into the whipped cream until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min
- 4
Add 1 1/2 cups of the brownie pieces to the cream mixture. Gently fold them in with the spatula until evenly distributed. Again, be gentle to maintain the airy texture.
⏱️ 3 min
- 5
Transfer the entire mixture into a freezer-safe container (a loaf pan or a 9x5 inch container works well). Smooth out the top surface of the ice cream mixture with the back of the spatula.
⏱️ 2 min
- 6
Sprinkle the remaining 1/4 cup of brownie pieces evenly over the top of the mixture. Drizzle the chocolate syrup generously over the brownie pieces and the ice cream surface.
⏱️ 2 min
- 7
Cover the container tightly with a lid or plastic wrap. Place it in the freezer to set for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min
- 8
Once frozen, remove from the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping. Scoop and serve the brownie coffee ice cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Churn Brownie Coffee Ice Cream
- 2 cups heavy cream, cold
- 1 can sweetened condensed milk, (14 ounces)
- 2 teaspoons instant espresso powder
- 1 1/2 cups brownie pieces, baked and cut into 1/2-inch pieces, plus 1/4 cup for topping
- 1/4 cup chocolate syrup, for drizzling
Instructions
- 1
In a large, chilled bowl, add the cold heavy cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat, or it will turn into butter.
⏱️ 5 min - 2
Gently pour the sweetened condensed milk into the whipped cream. Add the instant espresso powder.
⏱️ 2 min - 3
Using a rubber spatula, gently fold the condensed milk and espresso powder into the whipped cream until just combined. Be careful not to deflate the whipped cream.
⏱️ 3 min - 4
Add 1 1/2 cups of the brownie pieces to the cream mixture. Gently fold them in with the spatula until evenly distributed. Again, be gentle to maintain the airy texture.
⏱️ 3 min - 5
Transfer the entire mixture into a freezer-safe container (a loaf pan or a 9x5 inch container works well). Smooth out the top surface of the ice cream mixture with the back of the spatula.
⏱️ 2 min - 6
Sprinkle the remaining 1/4 cup of brownie pieces evenly over the top of the mixture. Drizzle the chocolate syrup generously over the brownie pieces and the ice cream surface.
⏱️ 2 min - 7
Cover the container tightly with a lid or plastic wrap. Place it in the freezer to set for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min - 8
Once frozen, remove from the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping. Scoop and serve the brownie coffee ice cream.
⏱️ 1 min