If you can have Cookies and Cream Ice Cream, then you can certainly have Brownies and Cream No-Churn Ice Cream ! I love these no-churn recipes since it literally can be made in 10 minutes or less! Of course, we do need to wait for it to be hardened somewhat before scooping it in your cone (or in your mouth)!
Why brownies? Well, I just entertained several people of all ages at a graduation party for my step-son. There were several cupcakes that he purchased leftover. He had requested some brownies also, A lot of them were eaten, but I didn’t want them to get that stale taste. So, the next afternoon Emma and I conspired about what to do with them and we agreed that Brownies and Cream Ice Cream would be a great choice. Believe me when I say it was a great combination. I’m sure I could have used crumbled cookies in a similar way, but I didn’t have any. There’s always next time!
Whip the whipping cream until stiff. Blend in vanilla and sweetened-condensed milk.
Fold in 1 cup of crumbled brownies.
Line and 8″x 8″ pan with plastic wrap with enough overhang to cover pan contents,
After a few hours, scoop the Brownies and Cream No-Churn Ice Cream out in bowl or a cone of your choice. The pan makes scooping easy! Just scoop from one side of the pan to the other. Don’t you think I should put a scoop of this on a big warm brownie? I think I should make some Fudgy Brownies to try it out!
Prep time:
Total time:
Serves: 8
- 2 c. Heavy Whipping Cream
- 1-14 oz can of Sweetened Condensed Milk
- 1 T. vanilla extract
- 1 c. crumbled brownies
- Beat cream until stiff.
- Add in the sweetened condensed milk and vanilla and mix until thoroughly combined on low speed.
- Stir in crumbled brownies with a wooden spoon until evenly distributed in mix.
- Line an 8" x 8" square pan with platic wrap and allow enough overhang on the sides to cover ice cream.
- Fill pan with ice cream and gently spread it out. Cover with plastic wrap overhang and place in freezer for a few hours.
