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