Easy brownie batter ice cream! This homemade vanilla no-churn ice cream is studded with edible brownie batter. No ice cream machine required for this simple frozen treat.
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Did you know President Ronald Reagan declared July National Ice Cream Month in 1984 and set July 17 as National Ice Cream Day? Celebrate with this easy homemade ice cream — a creamy vanilla base swirled with safe-to-eat brownie batter.
I’ve shared many ice cream recipes before, from homemade Cool Britannia to lemon white chocolate cookie ice cream. This brownie batter version, with edible brownie dough folded into no-churn vanilla, has quickly become a family favorite.
Why you will love this no-churn ice cream
- No-churn vanilla ice cream loaded with homemade edible brownie batter.
- No special equipment required — no ice cream maker needed.
- Rich, creamy texture with intense chocolate brownie flavor in every bite.
What does brownie batter ice cream taste like?
This ice cream delivers a classic vanilla cream base punctuated by rich, chocolatey brownie batter. It’s perfect for anyone who loves licking the spatula while making fudgy brownies or cookie dough. The edible batter uses traditional brownie flavors without eggs, and the flour is heat-treated so it’s safe to eat raw.
What is edible brownie batter made of?
See the printable recipe card at the end of the post for exact ingredient amounts and full directions.
- Unsalted butter — melted.
- Brown sugar — dark or light works.
- Granulated sugar.
- Vanilla — pure extract preferred.
- Unsweetened cocoa powder — choose a quality cocoa for best flavor.
- All-purpose flour — use commercially heat-treated flour or heat treat at home (instructions below).
- Milk — any milk will work (dairy or plant-based).
How to make brownie batter ice cream
Tip: place your ice cream container in the freezer before starting so it’s cold when you transfer the ice cream in.
Begin by making the edible brownie batter. In a medium bowl whisk together melted butter, brown sugar and granulated sugar until combined. Whisk in the vanilla. Add cocoa powder and heat-treated flour, stirring with a spatula until the mixture forms a dry dough. Stir in the milk to create a thick, scoopable brownie batter. Set aside while you prepare the ice cream base.
For the no-churn vanilla base, whisk together sweetened condensed milk, vanilla extract and kosher salt. In a stand mixer fitted with a whisk or with a hand mixer, whip the heavy cream on medium-high until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture in two additions, taking care not to deflate the cream so the ice cream stays light and airy.
Spoon tablespoon-sized dollops of brownie batter over the whipped ice cream and gently swirl with a spatula. Start by adding about a third of the batter, fold lightly, then continue adding and folding until the batter is evenly distributed in ribbons and chunks throughout the ice cream.
Transfer the mixture to a chilled container, cover, and freeze until firm, about 4–6 hours. Metal loaf pans, 8×8 baking pans, or round cake pans work well for storage.
Mix-in ideas
This recipe is delicious as written, but you can personalize it with mix-ins:
- Sprinkles or themed candy pieces.
- Chopped chocolate bars or peanut butter cups.
- Crushed cookies, chopped into small pieces.
- Ribbons of caramel, hot fudge, or peanut butter.
- Use the ice cream as filling for sandwiches with brownie crinkle cookies or chocolate chip cookies.
Is it okay to eat raw brownie batter?
Traditional brownie batter contains raw eggs and untreated flour, which can be unsafe. This edible brownie batter has no eggs and uses heat-treated flour, making it safe to eat.
How to heat treat flour at home
Commercially heat-treated flour is the most convenient option, but you can safely heat treat flour at home:
- Spread flour on a rimmed baking sheet and bake in a 300°F oven, stirring every 2 minutes, until the internal temperature reaches 165°F (about 4–8 minutes).
- Or microwave flour in a microwave-safe bowl on high in 30-second intervals, stirring and checking the temperature until it reaches 165°F.
- Allow flour to cool completely (about 30 minutes) before using; cooling in the refrigerator will speed the process.
Tips for soft, fluffy no-churn ice cream
- Fold whipped cream gently into the condensed milk mixture to preserve airiness.
- Work quickly when adding brownie batter so the mixture stays light.
- Use heavy whipping cream with at least 36% fat for best texture.
- Keep your storage container cold by placing it in the freezer before adding the ice cream.
If you make this Brownie Batter Ice Cream, please share a photo and tag the creator on Instagram — it’s wonderful to see your results!
More ice cream and brownie recipes to enjoy
- Funfetti Ice Cream
- Cherry Bourbon Crumble Ice Cream
- White Chocolate Ice Cream with Roasted Blueberries
- Shortbread Brownies
- Cookie Butter Brownies
- One Bowl Brownies
If you try this recipe (or any recipe from this site), please come back and leave a review and a star rating. Every comment is read and appreciated!
Brownie Batter Ice Cream
Easy brownie batter ice cream! This homemade vanilla no-churn ice cream has edible brownie batter mixed in. A perfect frozen treat.
20 minutes
5 hours
5 hours 20 minutes
Ingredients
Edible brownie batter
- 6 Tablespoons unsalted butter, melted (85g)
- ¼ cup packed brown sugar (50g)
- ½ cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- ½ cup natural unsweetened cocoa powder (40g)
- 1 cup heat-treated all-purpose flour* (125g)
- ¼ cup milk** (60mL)
Vanilla no-churn ice cream
- 14 ounce can sweetened condensed milk (396g)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 cups heavy whipping cream (480g)
Instructions
- Place your ice cream container in the freezer at the start so it’s cold when the ice cream goes in.
- Edible brownie batter: In a medium bowl whisk melted butter, brown sugar and granulated sugar until combined. Whisk in vanilla.
- Add cocoa powder and heat-treated flour and stir until a dry dough forms. Stir in milk until you have a thick brownie batter. Set aside.
- Vanilla no-churn ice cream: In a medium bowl mix sweetened condensed milk, vanilla and kosher salt.
- Beat heavy cream with a whisk or hand mixer on medium-high until stiff peaks form, about 4–5 minutes.
- Fold whipped cream into the condensed milk mixture in two additions, gently to retain air.
- Add tablespoon dollops of brownie batter over the ice cream and gently swirl with a spatula, adding the rest of the batter and folding until lightly marbled.
- Cover and freeze until firm, about 4–6 hours.
Notes
*Commercially heat-treated flour is the easiest option. To heat-treat at home, spread 1 cup plus 2 tablespoons (140g) of flour on a rimmed baking sheet and bake at 300°F, stirring every 2 minutes, until the internal temperature reaches 165°F (about 4–8 minutes). Alternatively, microwave in 30-second intervals, stirring and checking temperature until it reaches 165°F. Cool completely (about 30 minutes) before using.
**Any milk works; almond, 1% or fat-free milk are fine.
Use heavy whipping cream with at least 36% fat for best results. Store covered in the freezer for up to 2–3 weeks.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 432
Total Fat: 24g
Saturated Fat: 15g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 76mg
Sodium: 98mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 38g
Protein: 7g
The nutrition information is an estimate and may not be entirely accurate.
Did you make this recipe?
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