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No Churn Brownie Fudge Swirl Ice Cream

No churn brownie fudge swirl ice cream with rich hot fudge ribbons and chewy brownie chunks swirled into a deep plum-noir chocolate base. Dense, fudgy, and scoopable after a long freeze—made with five ingredients and no ice cream maker.
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Prep Time 15 minutes
freeze 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 2 cup heavy whipping cream Cold whipping cream whips faster and holds stiff peaks better.
  • 1 can (14 oz) sweetened condensed milk
  • 0.33 cup cocoa powder Sift or whisk thoroughly to prevent lumps.
Swirl and mix-ins
  • 1 cup brownie chunks, baked and cooled Day-old brownies create a chewier texture after freezing.
  • 0.5 cup hot fudge sauce Warm slightly so it ribbons through the ice cream more easily.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the cream
  1. Whip the heavy whipping cream to stiff peaks in a large bowl using a stand mixer, until the mixture holds a peak when you lift the beaters.
Make the chocolate mixture
  1. Whisk the sweetened condensed milk and cocoa powder together until smooth and deeply chocolatey, with no dry cocoa remaining.
Combine
  1. Fold the whipped cream into the cocoa mixture until fully combined, keeping the airiness for a dense but scoopable texture.
Add brownie chunks
  1. Fold in the brownie chunks, reserving a few pieces for the top so they show on the finished loaf.
Swirl in hot fudge
  1. Pour the mixture into a loaf pan, swirling in the hot fudge sauce with a knife as you go for ribbon-like pockets.
Freeze
  1. Top with the reserved brownie pieces and freeze for at least 6 hours before scooping, until firm throughout.

Notes

For the chewiest brownie bits after freezing, use day-old brownies and fold them in gently so they don’t turn the ice cream grainy. Warm the hot fudge sauce slightly before swirling so it ribbons instead of sinking. Store covered in the freezer up to 2 weeks; no churn ice cream is best after a full freeze and is not ideal for refreezing once scooped for long periods. For a gluten-free version, use gluten-free brownies without changing the rest of the method.