No-Churn Fudge Brownie Coffee Ice Cream – 6 ingredients and no machine needed! Fudgy brownie chunks mixed in rich coffee flavored ice cream!
You know how it’s a thing to dip donuts into coffee? Man oh man, do I really want it to be a thing to dip brownies into coffee. But then again, on the other hand, who cares!? Anything’s a thing if we want it to be, right? 🙂
During my first couple years of college, I used to work in an ice cream shop and they had about 2 coffee ice cream flavors. One was a plain coffee and the other was mocha with a fudge streak and almonds. They were sooo good, but I’m not a big fan of almonds, so the one thing I always wished was in there instead were BROWNIE CHUNKS!
Not just any brownie chunks though, I wouldn’t settle for anything less than big pieces of fudgy, chewy chunks of brownie that became even fudgier and chewier once frozen and combined with ice cream.
So obviously, this no-churn coffee fudge brownie ice cream is the easy answer. I bring to you guys, another no-churn ice cream recipe after last week’s matcha vanilla bean ice cream. Both of these no-churn ice creams (and I think most no-churn ice cream recipes out there?) have the same base, Martha Stewart’s method of combining whipped cream and sweetened condensed milk.
I personally adore this method because it’s soooooo simple and I’m obsessed with condensed milk!
Condensed milk is a super popular thing in Hong Kong; it’s the preferred milk to put into tea and sometimes coffee. Whenever my family made homemade milk tea when we were younger, my brothers and I would try and pour as much condensed milk into our cups as possible. So much sugar, so little time!
I also know that in Vietnamese coffee (which is my personal fave coffee style) their style of serving coffee is with condensed milk too! In Hong Kong and mainland China, it’s a really popular breakfast food in general because they like to spread a bit of condensed milk on top of toast and have it that way. It tastes SO GOOD, try it! (Okay, enough ranting about Asian cuisine, for now 😉 )
For my brownie chunks, I chose to use store-bought brownie bites purely for no other reasons than 1) I was absolutely CRAVING them and 2) it’s too hot to turn on my oven to bake, even a box mix.
But, if you want that homemade touch, you can totally use my fudgy cocoa brownie recipe (I would say cut it down by half!) or a box mix to whip up some fresh ones! Just remember to let them cool completely before mixing them in with the whipped cream; you don’t want it to melt!
- 1 cups (1 pint) heavy cream
- 1 tablespoon brewed coffee/espresso, cooled
- 1 teaspoon espresso powder/ instant coffee
- 1 can (14 ounces) condensed milk
- 2 teaspoons vanilla extract
- 2 cups brownie bites/ chunks
- In a stand mixer or a large bowl (refrigerate your bowl & whisk beforehand for better results), beat or whip your heavy cream vigorously or on high speed until stiff peaks form. This means the peaks should stand up straight up in the air on their own. It should take about 3 minutes using an electric mixer or if by hand, then about 5 minutes.
- Pour half the can of condensed milk and vanilla extract into the whipped cream. Into the rest of the can of condensed milk, add the cold coffee and espresso powder and mix until all the lumps are gone. Then, pour the rest of the condensed milk in the whipped cream. Using a rubber spatula, fold the mixture around the bowl until everything is incorporated.
- Toss in your brownie chunks and stir until they’re evenly distributed.
- Pour into a loaf pan or other freezer ready pan. Freeze for at least 6 hours. Enjoy!!