No Churn Vanilla Bean Brownie Swirl Ice Cream

Who doesn't love ice cream? And who doesn't love being able to make it yourself at home? Well, you absolutely can, and even without an ice cream machine! This no churn ice cream is so dreamy. It's made with a creamy vanilla bean ice cream base, with rich chocolate fudge swirls and chewy brownie chunks mixed in. I am drooling just writing this!

INGREDIENTS FOR VANILLA BEAN ICE CREAM BASE

This ice cream base is so simple, you won't even believe it. You literally only need three ingredients. I mean, come on! Here is what you'll need.

• Heavy cream
• Sweetened condensed milk
• Vanilla bean paste

To make, you'll simple whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk and vanilla bean paste, and viola-- it's done!

MAKING THE CHOCOLATE FUDGE SWIRL

For this fudge sauce you will only need 3 ingredients-- heavy cream, semisweet chocolate chips, and unsalted butter! All you'll need to do to make this is melt the heavy cream and chocolate chips in the microwave, using 30 second intervals. Once melted, add in the butter and mix until butter is melted and sauce is smooth.

MAKING SMALL BATCH BROWNIES

And what is brownie swirl ice cream without brownies?? For this recipe, we're making a simple small batch brownie that only calls for seven ingredients. Here's what you'll need to get started on the brownies:

• All-purpose flour
• Cocoa powder
• Brown sugar
• Vegetable oil
• One egg
• Vanilla extract
• Pinch of salt

TIPS FOR MAKING SMALL BATCH BROWNIES

• Use a loaf pan to bake them. This recipe does not yield a full, normal 9x9 size pan of brownies. To get the right thickness for these small-batch brownies, use a standard size loaf pan and they will come out perfect!

• Allow the brownies to cool completely. You know when whipped cream sits out too long. I recommend making the brownies at least an hour before you plan to make and assemble the ice cream. You want to keep your whipped cream fluffy and light, so be sure to let your brownies cool totally before chopping them up and adding them to the ice cream mixture.

ASSEMBLING YOUR ICE CREAM

Once the brownies have been baked and cooled, your ice cream base is whipped, and your fudge sauce is ready to go, it's time to assemble the ice cream!

STEP 1: Add in brownie chunks to the prepared ice cream base, reserving a few to sprinkle on top. Gently fold them in. Pour half of your ice cream mix into a 9x9 pan/dish and spread into an even layer.
STEP 2: Drop spoonfuls of the fudge sauce around the ice cream layer, using half of the sauce.
STEP 3: Dump the remaining ice cream mix on top of that, and spread into an even layer.
STEP 4: Drop spoonfuls of the remaining fudge sauce onto the top layer of ice cream. Using a toothpick or butter knife, drag it back and forth through both layers of the ice cream mixture, creating a swirl pattern with the fudge.
STEP 5: Top with remaining brownie chunks. Cover well with plastic wrap and pop the pan into the freezer. Freeze for at least 4-6 hours.

No Churn Vanilla Bean Brownie Swirl Ice Cream

Recipe by Chrissy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• Vanilla Bean Ice Cream

• 2 cups heavy cream

• 1- 14oz can sweetened condensed milk

• 2 ½ teaspoons vanilla bean paste

• Fudge Sauce

• ¼ cup heavy cream

• ¾ cup semisweet chocolate chips

• 1 tablespoon unsalted butter

• Brownies

• ¼ cup all-purpose flour

• 3 tablespoons cocoa powder

• Pinch of salt

• 3 tablespoons vegetable oil

• ½ cup light brown sugar

• 1 egg

• ½ teaspoon vanilla extract

Directions

• MAKING THE BROWNIES
• Preheat oven to 350°F. In a bowl, whisk together the vegetable oil, brown sugar, egg, and vanilla extract. Add in the flour, cocoa powder, and salt, and whisk until everything is combined and the batter is smooth. 
• Pour brownie batter into a standard size loaf pan that is greased and lined with parchment paper, if desired. Bake for 26-28 minutes, until the edges are starting to darken. Once baked, remove from the oven and allow the brownies to cool completely before making the ice cream. 
• MAKING THE FUDGE SAUCE 
• Add heavy cream and chocolate chips to a small bowl. Microwave in 30 second intervals, mixing after each time. Continue to do this until the chocolate is melted, and fudge sauce is smooth. Add in the tablespoon of butter and mix until melted and combined. 
• MAKING AND ASSEMBLING THE ICE CREAM
• Using a stand or hand mixer, whip the heavy cream on a medium speed for about 4-6 minutes, until it becomes stiff, like the consistency of Coolwhip. 
• Add in one 14oz can of sweetened condensed milk and the vanilla bean paste. Gently fold everything together until everything is completely mixed together. 
• Chop cooled brownies into half inch pieces. Add in brownie chunks to the prepared ice cream base, reserving a few to sprinkle on top. Gently fold them in. Pour half of the ice cream mix into a 9x9 pan/dish and spread into an even layer. 
• Drop spoonfuls of the fudge sauce around the ice cream layer, using half of the sauce. 
• Dump the remaining ice cream mix on top of that, and spread into an even layer. 
• Drop spoonfuls of the remaining fudge sauce onto the top layer of ice cream. Using a toothpick or butter knife, drag it back and forth through both layers of the ice cream mixture, creating a swirl pattern with the fudge. Top with remaining brownie chunks.
• Cover the pan with plastic wrap and place in the freezer. Allow to freeze for 4-6 hours.