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Keeping things sweet…and chill today with this No Churn Fudge Brownie Coffee Ice Cream. It’s everyone’s favorite ice cream, just made better and easier. The base is made with 5 very simple ingredients…cream, instant coffee, sweetened condensed milk, a splash of Kahlúa (only if you’d like), vanilla, and rich fudgy chunks of homemade crinkle top brownies. This creamy fudge brownie swirled coffee ice cream takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this ice cream, it’s delicious and so super simple.

front on close up photo of No Churn Fudge Brownie Coffee Ice Cream in ice cream scoop

Happy Friday guys!! Crazy that we only have one Friday left this month and then it’s on to September. This summer has been so weird, but yet not bad either. Hoping you guys are still livin’ out these summer days. I know Asher will be starting school later next week. We all know that once school starts, fall will be here in the blink of an eye.

Until then, I’m focused on summer and not even thinking about pumpkin spice…

Right, right, we all know that’s a lie. I am thinking about pumpkin spice, but I will refrain from any pumpkin talk until late September. Until then, it’s ice cream season! I haven’t shared enough frozen treats this summer…that changes today with this no churn fudge brownie coffee ice cream. This ice cream is heavenly!

crumbled crinkle top Brownie Coffee Ice Cream

The idea.

So here’s the deal, like most of the world, the thought of making ice cream often sounds daunting to me. Thankfully for us, someone out there invented no churn ice cream (genius), which is really just frozen whipped cream. So maybe not technically ice cream, but it’s incredibly creamy, beyond delicious, and so easy to make.

Now the flavor? Well, that’s simple. I LOVE coffee, but what I might just love more…coffee ice cream. It’s always just so good. Like a sweetened iced latte, but creamier and better.

The only thing that could make that better? Fudge brownies of course. But with crinkly tops, because around here, that’s the only brownies we like to bake up.

Coffee Ice Cream in mixing bowl before adding brownie chunks

Here is how I do it.

Before you do anything else, you need to with bake up some brownies or pick up some of your favorites from the local bakery or grocery store. Either works, but…

You know I made my crinkle top brownies, they’re the absolute best. I knew their fudginess would be delicious when swirled into this creamy ice cream.

So bake up the brownies, let them cool, then give them a really good chopping. I like to do super small bite-size pieces.

Important note: if you’re like us…bake extra brownies! Trying not to snack while chopping is basically impossible, so keep that in mind. Also, it’s my recommendation to go heavy on those brownie chunks.

No Churn Fudge Brownie Coffee Ice Cream in mixing bowl before freezing

Once you have the brownies baked and chopped, it’s time to make some ice cream.

This is EASY.

Whip the cream with the instant coffee until you have whipped cream. Add sweetened condensed milk for sweetness, a splash of Kahlúa (if you’d like – which we do), then add plenty of vanilla for flavor.

And finally, stir in those chocolate brownie chunks.

And done, you now have no-churn fudge brownie coffee ice cream. Simply freeze the ice cream in a glass container or loaf pan. I like to use something like this nine by five rectangle loaf pan.

overhead photo of No Churn Fudge Brownie Coffee Ice Cream

One final extra special touch.

A swirl of fudge sauce on top. Completely optional and not needed, but I love the swirled look it gives the top of the ice cream.

And of course, an extra swirl of chocolate is never a bad idea, you know?

Ok, and now, you are done. Freeze, then enjoy for the remainder of these hot summer days.

overhead photo of No Churn Fudge Brownie Coffee Ice Cream

Every spoonful is rich, creamy, perfectly flavored with coffee, and full of fudgy brownies. I love the rich flavor of the coffee throughout when paired with the sweet brownie. Oh, and the pinch of flaky sea salt brings it all together in just the most perfect way.

So enjoy. And one final tip? You might want to make a double batch of this creamy delight. One for this week and one for the week ahead. It’s August, it’s hot, and homemade ice cream is the best cool down. For sure!

Have a great weekend! See you Sunday!

overhead photo of No Churn Fudge Brownie Coffee Ice Cream

Looking for other homemade ice cream recipes? Here are a few ideas: 

Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake

Malted Milk Cookies n’ Cream Ice Cream Sandwiches

No Churn Minted White Chocolate Swirled Ice Cream

Peanut Butter Brownie Ice Cream Bars

Lastly, if you make this no churn fudge brownie coffee ice cream be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

No Churn Fudge Brownie Coffee Ice Cream

Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 12
Calories Per Serving: 375 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Using an electric mixer, whip the cream and instant coffee in a large bowl until soft peaks form, 3-4 minutes. Add the sweetened condensed milk, Kahlúa (if using), vanilla, and salt. Whip until combined and fluffy. Fold in the brownie chunks.
    2. Transfer to a 9x5 inch loaf pan. Add dollops of fudge sauce, then gently swirl the fudge on top. Cover and freeze until firm, at least 6 hours.
    3. Let ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
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side angled horizontal photo of No Churn Fudge Brownie Coffee Ice Cream

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Comments

  1. 5 stars
    This was an amazing recipe!! The ice cream turned out amazing – I couldn’t get enough of the brownie pieces with a hint of coffee!

    I actually used the ice cream to make an ice cream cake (and thankfully had some left over to indulge in its own!). Not sure how to post pictures but would love to show you how it turned out!

    1. I am so happy this recipe turned out so well for you Pj! If you have Instagram, I would love to see it there!! xTieghan

  2. Hi, super excited to try this out! Which speed would you recommend for the kitchenaid mixer? I am using speed 2, and it seems to be taking very long to form the soft peaks.

    Thank you 🙂

    1. Hey Dave,
      You can do this on a high speed. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jimena,
      I just melt chocolate with butter or coconut oil for the fudge sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. Made this over the holiday weekend and it was wonderful! I love coffee flavored ice cream, especially with Kahlua. I fell short one tablespoon of instant coffee, but it was still wonderful! Very refreshing.

  4. 5 stars
    Just letting you know that this ice cream turns out fantastic when its put into an ice cream machine!!! I did not whip the cream and after 20 minutes of churning I had freshly churned ice cream. The coffee flavour was perfect for my tastes at 2 tablespoons. If your going to put this in an ice cream machine I would freeze the brownies before putting them into the machine around the last 3 minutes of churning.

  5. I added the instant coffee powder to the heavy cream and it turned into a thin liquid! What do you think went wrong? Smells amazing however 🙂

    1. Hey Laura,
      Did you whip this with a mixer? It takes a little while to whip up. I hope this helps for next time! xTieghan

  6. So excited! For me it’s been all the ice cream. So this is perfect. Love all of your ice cream recipes this year!!!

    1. Hey Kim,
      I would recommend using coconut cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Michael,
      I haven’t tested this with dairy free whipping cream so I am unsure what the consistency would be. You could also use coconut cream, it won’t get super thick but it still works! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    Amazing and super easy! It wasn’t even set and my husband had his spoon in it!! Thank you for sharing. Going to use the base recipe for so many other ice cream variations. <3

  8. 5 stars
    So easy & so good 😁 definitely worth making the crinkle top brownie – I only added half of the brownie that the single recipe made, so there was extra for sampling & serving on top!

  9. 5 stars
    So glad I read your blog first thing in the morning. I immediately made your brownies and was able to have the ice cream ready by 6 pm the same day. This ice cream is definitely for coffee lovers! Very strong coffee flavor. It is delicious! That said, i have to admit that I’m still partial to good ol’ custard style ice cream. For me, I think its just knowing that the eggs and half and half aren’t there that makes me miss it! Thank you so much! And PS – subbed the Kahlua for vodka. I had recently read that adding a small amount of alcohol to ice cream gives it a creamier or smoother texture.

  10. 5 stars
    I made this, this weekend and the fam LOVED it! 9.5/10 rating and they wanted to make it a keeper recipe. Very strong coffee flavor. I’m not a huge coffee person but had to try the recipe because it’s HBH. Will be keeping this for the future!
    Also I accidentally whipped the cream and sweetened condensed milk to stiff peaks and the recipe turned out just fine!