Description
Rich and indulgent No Churn Guinness Brownie Ice Cream combines decadent homemade Guinness brownies with creamy, sweetened condensed milk and chilled heavy cream, delivering a luscious treat without the need for an ice cream maker. Perfect for celebrations or any special occasion.
Ingredients
Units
Scale
Brownie Base
- 1/2 cup special dark cocoa powder
- 4 tablespoons unsalted butter (melted)
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 eggs (at room temperature)
- 1/2 cup Guinness (or another stout beer)
- 1/2 cup all-purpose flour (60g)
- 1/4 teaspoon kosher salt
- 1/3 cup dark chocolate chunks
Ice Cream Mixture
- 2 cups heavy whipping cream (chilled)
- 14 oz. sweetened condensed milk
- Brownies (homemade from above, cut into 1/2” bite-sized cubes)
Instructions
- Prepare the Brownie Batter: In a medium bowl, whisk together the special dark cocoa powder, melted unsalted butter, dark brown sugar, granulated sugar, and pure vanilla extract until smooth and combined.
- Add Eggs and Guinness: Beat in the eggs one at a time until fully incorporated. Then gradually mix in the Guinness to create a rich, smooth batter.
- Incorporate Dry Ingredients: Fold in the all-purpose flour and kosher salt carefully until just combined. Stir in the dark chocolate chunks evenly throughout the batter.
- Bake the Brownies: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Pour the batter into a greased baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely, then cut into ½-inch bite-sized cubes.
- Make the Ice Cream Base: In a large mixing bowl, whip the chilled heavy whipping cream to stiff peaks using an electric mixer. Gently fold in the sweetened condensed milk until completely combined and smooth.
- Fold in Brownie Chunks: Carefully fold the cooled brownie cubes into the ice cream base, ensuring even distribution without deflating the whipped cream.
- Freeze the Ice Cream: Transfer the mixture into an airtight container and freeze for at least 6 hours or overnight until firm and scoopable.
- Serve: Scoop and enjoy your decadent no-churn Guinness brownie ice cream as a festive dessert or a special treat anytime.
Notes
- This no-churn recipe requires no ice cream maker and is easy to prepare ahead of time.
- For a non-alcoholic alternative, substitute the Guinness with an equal amount of strong brewed coffee or stout-flavored soda.
- Make sure the brownies are fully cooled before folding into the ice cream base to prevent melting.
- Use chilled heavy cream for better whipping results and a creamier texture.
- Store the ice cream covered tightly in the freezer to prevent ice crystals from forming.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 39 g
- Sodium: 131 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 103 mg
