Go Back

No Churn Brownie Fudge Swirl Ice Cream

No churn brownie fudge swirl ice cream with a glossy fudge ribbon and chewy brownie pieces—no ice cream maker needed. This method relies on whipped cream stiff peaks for a thick, scoopable texture after freezing.
Print Recipe Pin Recipe
Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

heavy whipping cream
  • 2 cup heavy whipping cream Whip cold for best stiff peaks.
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
vanilla extract
  • 1 tsp vanilla extract
brownie pieces
  • 1 cup brownie pieces Use day-old brownies so the chunks hold their shape.
hot fudge sauce
  • 0.75 cup hot fudge sauce Warm slightly for easier swirling.

Equipment

  • 1 loaf pan

Method
 

Whip and mix
  1. Whip the heavy whipping cream to stiff peaks in a large bowl until the mixture holds firm ridges when you lift the whisk. Keep mixing stopped as soon as stiff peaks form so the texture stays airy.
  2. Fold in the sweetened condensed milk and vanilla extract until smooth and no streaks remain. Stop folding when the mixture looks uniform to avoid deflating the whipped cream.
  3. Fold in the brownie pieces, reserving a few for topping. Fold gently so the brownie chunks stay suspended rather than breaking down.
Swirl and freeze
  1. Pour half the mixture into a loaf pan and drizzle with half the hot fudge sauce, then swirl with a spoon just 2–3 passes for a marbled look. Swirl lightly so the fudge stays glossy ribbons instead of fully blending.
  2. Add the remaining mixture, top with the remaining hot fudge sauce, and swirl again. Aim for visible streaks across the surface for the best swirl effect.
  3. Scatter the reserved brownie pieces on top and freeze for at least 6 hours until firm. The surface should look set and the ice cream should slice cleanly from the loaf pan.

Notes

Pro tip: Warm the hot fudge sauce just until pourable, then drizzle in thin ribbons before swirling to keep distinct streaks. Store leftovers covered in the freezer for up to 2 weeks; no-churn ice cream doesn’t do well after repeated thawing. For a lighter option, swap part of the heavy cream for an equal amount of lactose-free heavy cream or use a reduced-fat condensed milk if you’re aiming for a slightly lower richness.