Decadent Brownie Batter Ice Cream Recipe with Fudgy Chunks

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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July is National Ice Cream Month and July 17 is National Ice Cream Day, so it’s the perfect time to try this easy no-churn recipe. My family fell hard for this version—vanilla ice cream folded with safe-to-eat brownie batter makes a rich, creamy frozen dessert everyone loves.

Why you will love this no‑churn ice cream

• No‑churn vanilla ice cream featuring homemade edible brownie batter.
• No special equipment needed—no ice cream machine required.
• Rich, creamy texture with pockets of chocolate brownie flavor throughout.

What does brownie batter ice cream taste like?

This ice cream has a smooth vanilla base with chunks and ribbons of fudgy, chocolate brownie batter. It’s ideal for anyone who loves licking the spatula when making brownies or cookie dough—except this batter is made egg‑free and uses heat‑treated flour for safety.

What is edible brownie batter made of?

Scroll to the recipe card below for the full ingredient list and measurements.

• Unsalted butter — melted.
• Brown sugar — dark or light works.
• Granulated sugar.
• Vanilla extract — pure extract for best flavor.
• Unsweetened cocoa powder — use your preferred brand.
• All‑purpose flour — use commercially heat‑treated flour or heat‑treat at home (instructions below).
• Milk — any milk (dairy or plant) will work.

How to make brownie batter ice cream

Tip: place your storage container in the freezer before you start so it’s cold when you add the ice cream.

1. Make the edible brownie batter: In a medium bowl whisk together the melted butter, brown sugar and granulated sugar until combined. Whisk in the vanilla. Add the cocoa powder and heat‑treated flour and stir with a spatula until a dry, crumbly dough forms. Add the milk and stir until you have a thick, scoopable brownie batter. Set aside.

2. Make the vanilla no‑churn base: In a medium bowl whisk the sweetened condensed milk with vanilla and kosher salt. In a separate bowl, beat the heavy whipping cream on medium‑high until stiff peaks form (about 4–5 minutes). Gently fold the whipped cream into the condensed milk mixture in two additions, taking care not to deflate the whipped cream.

3. Layer in the brownie batter: Add tablespoon‑sized dollops of brownie batter over the ice cream base. After about one third is added, gently swirl with a spatula to create ribbons and chunks. Continue adding and lightly folding until the batter is lightly swirled throughout.

4. Freeze: Transfer the ice cream to your chilled container, cover, and freeze until firm, about 4–6 hours. Metal loaf pans, 8×8 pans or round cake pans all work well.

Mix‑in and variation ideas

This ice cream is delicious as written, but you can personalize it with add‑ins:

• Sprinkles or brownie sprinkles for color and crunch.
• Chopped chocolate bars or peanut butter cups.
• Chopped cookies or cookie dough pieces (small bites).
• Ribbons of caramel, hot fudge or peanut butter.
• Use it to make ice cream sandwiches with your favorite cookies or brownies.

Is it safe to eat raw brownie batter?

Traditional brownie batter contains raw eggs and untreated flour, which can pose a risk. This recipe eliminates eggs and uses heat‑treated flour, making the batter safe to eat.

How to heat‑treat flour at home

Commercially heat‑treated flour is the simplest option. To heat‑treat at home, spread the flour on a rimmed baking sheet and bake at 300°F, stirring every couple of minutes, until the flour reaches 165°F (about 4–8 minutes). You can also heat flour in a microwave in 30‑second intervals, stirring and checking temperature between intervals. Allow cooled flour to return to room temperature before using.

Tips for soft, fluffy no‑churn ice cream

• Fold the whipped cream in gently to preserve air and lightness.
• Work quickly when adding the brownie batter to avoid deflating the base.
• Use heavy whipping cream with at least 36% fat for best texture.
• Chill your storage container ahead of time so the ice cream firms up evenly.

If you make this Brownie Batter Ice Cream, please share a photo on Instagram and tag @twosugarbugs — I love seeing your creations!

More ice cream and brownie recipes

• 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 make this recipe (or any recipe from Two Sugar Bugs), please come back and leave a review and a 5‑star rating. I read every comment and love hearing from you!

Yield: 12 servings {about 1.5 quarts}

Brownie Batter Ice Cream

Easy brownie batter ice cream! This homemade vanilla no‑churn ice cream has edible brownie batter mixed in for a perfect frozen treat.

Prep Time
20 minutes

Freeze Time
5 hours

Total Time
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 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

1. Tip: chill your storage container in the freezer before starting.
2. Edible brownie batter: In a medium bowl whisk the melted butter, brown sugar and granulated sugar until combined. Whisk in the vanilla.
3. Add the cocoa powder and heat‑treated flour and stir until a dry dough forms. Add the milk and stir to a thick brownie batter. Set aside.
4. Vanilla no‑churn ice cream: In a medium bowl combine sweetened condensed milk, vanilla and kosher salt.
5. Beat the heavy cream on medium‑high with a whisk or hand mixer until stiff peaks form, about 4–5 minutes.
6. Gently fold the whipped cream into the condensed milk mixture in two additions to keep it light and airy.
7. Add tablespoon dollops of brownie batter over the ice cream base, gently swirl and fold to create ribbons and chunks. Continue until the batter is evenly distributed but still marbled.
8. Cover and freeze until firm, about 4–6 hours.

Notes

*Using commercially heat‑treated flour is recommended. To heat‑treat at home: spread flour on a rimmed baking sheet and bake at 300°F, stirring every 2 minutes, until it reaches 165°F (about 4–8 minutes). Alternatively, microwave in 30‑second intervals, stirring and checking temperature between intervals. Cool completely 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 up to 2–3 weeks.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 432
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 76mg
Sodium: 98mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 38g
Protein: 7g

The nutrition information is an estimate and may not be entirely accurate.