Brownie Batter No-Churn Ice Cream


  • 1 box brownie mix, plus ingredients called for on box
  • 1 c. sweetened condensed milk
  • 1/2 tsp. pure vanilla extract
  • 2 c. heavy cream


  1. Preheat oven to 350° (or according to mix instructions, if different). Open mix and measure out 1/2 cup, then set the rest aside.
  2. Pour 1/2 cup brownie mix into a medium-sized mixing bowl and add sweetened condensed milk. Mix until thoroughly combined, then set aside.
  3. Bake the remaining brownie mix according to the package’s instructions. You may need a few extra minutes to fully cook the center of the brownies, since they’ll be a bit fudgier than usual. Set aside to cool, then crumble brownies into bite-sized pieces.
  4. Pour heavy cream into a large mixing bowl and beat until stiff peaks form, 2 to 3 minutes. (When you remove the whisk from the heavy cream, it should stay standing up.) Fold in the sweetened condensed milk mixture, then most of the brownie bits.
  5. Pour the mixture into a loaf pan, top with remaining brownie bits and freeze, 5 hours, or up to overnight.

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