The hardest thing about making this No Churn Brownie Bite Ice Cream was finding the can opener. No joke. Do you think I could find that thing in my kitchen? Sure, I have a million kitchen utensils and tools, but my kitchen isn’t that big. I even called Mr. Juggling Act at work to see if he put it in some funny place. I finally found it stuffed into the dish rack – crisis averted! What? Not having a can opener isn’t a crisis in your house?
Once I had all my tools and ingredients in place, I whipped up (no pun intended) this No Churn Brownie Bite Ice Cream in no time. It’s the perfect example of a semi-homemade recipe that really wows.
- 1 Brownie mix - plus ingredients called for on the box
- 2 cups heavy cream
- 1 (14.5oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Prepare the brownies according to the directions on the box. (I used Betty Crocker Supreme Peanut Butter Brownie Mix and added chocolate chips on top - use whatever mix is your favorite).
- Bake in an 8x8 or 9x9 pan for best results.
- Set the brownies aside to cool. Place a metal mixing bowl and your beaters in the freezer meanwhile.
- Once the brownies have cooled completely, cut about 1/3 of the brownies into bite-sized pieces. (Cover and store the remaining brownies.)
- Remove the bowl and beaters from the freezer. Add the heavy cream and vanilla to the bowl and beat until stiff peaks form.
- Using a spatula, gently fold in the sweetened condensed milk.
- Spoon about 1/3 of the cream mixture into a loaf pan. Add 1/3 of the brownie bites on top. Repeat two more times.
- Freeze the mixture for 6 hours before serving.
- Store in the freezer - covered - for up to 2 weeks.
This ice cream is rich and delicious, but easily made without an ice cream machine. I love the bites of brownie throughout, and so does Mr. Juggling Act. He wants you to know that this ice cream should come with a warning label because it’s so rich. “I had a BIG bowl and it goes down easy, but it hits your stomach like a ton of bricks!” I think that’s kinda of a compliment? Listen, just use a little restraint and eat this in moderation and you’ll be fine.