Whether you’re celebrating St. Patrick’s Day, a birthday or any regular day, this rich No Churn Guinness Brownie Ice Cream is sure to become a new favorite! Bake homemade brownies, made extra chocolatey and decadent with Guinness and dark chocolate. Once baked, cut the brownies into bite-sized pieces and stir into the simple no churn ice cream base before freezing overnight. Scoop this creamy, flavorful ice cream into cones, and enjoy!
HAPPY (belated!) BIRTHDAY, LADY A!
We celebrated your second birthday this past weekend with family and friends, and you are just a joy. I am so lucky to be your mama.
So today, in celebration of YOU, I made you something sweet. Since, you know, I made myself a boozy float last week on your actual birthday and didn’t share.
Instead of making you a healthy ice cream that I can’t enjoy, I decided to go with a twist on one of my childhood favorites, Cookies ‘n Cream.
Except this is BROWNIES ‘N CREAM, and who wouldn’t adore that?
You CHOWED DOWN on a cone after I photographed these beauties. Girlie, if you didn’t look spookily like me most of the time, your love for food would prove whose daughter you were time and again.
Since St. Patrick’s Day is this week, I thought reprising my Guinness Brownies would be a good idea… and I decided to throw them into a standard no churn ice cream base because WHY NOT?
Did you know that Guinness makes these brownies so much richer and the chocolate more intense? It does. And if you don’t have any Guinness on hand, you can substitute in your favorite stout beer – it’ll work like a charm!
When the brownies cook, the alcohol cooks off, so little ones can enjoy this recipe, too.
So. You bake these incredibly dense and powerfully chocolate brownies, cut them into bite-sized pieces… and then make your no churn ice cream.
No churn ice cream consists of two ingredients: heavy whipping cream and sweetened condensed milk.
Stir in the brownie bites, pour into a metal pan – I used the same one I baked the brownies in – and pop in the freezer overnight.
The next day, scoop the ice cream into cones or cups, and enjoy.
And oh-so-chocolatey and scrumptious.
Erin’s Recommended Tools/Products for No Churn Guinness Brownie Ice Cream
Please note that some of the links below are affiliate links, meaning if you make a purchase through one of them, I will receive a small commission. Thanks for your support of The Speckled Palate!
- Essentials: Loaf pan (or another metal baking pan). Hand mixer.
- Get the look: Crisa Impressions glasses. Square Cake Pan. Ice cream scoop.
Sound like something you want to make?
This ice cream, which doesn’t require an ice cream maker, is quite simple!
Here’s how I made it:
- ½ cup special dark cocoa powder
- 4 tablespoons unsalted butter, melted
- ⅓ cup dark brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 2 eggs, at room temperature
- ½ cup Guinness (or another stout beer)
- ½ cup unbleached all-purpose flour
- ¼ teaspoon kosher salt
- ⅓ cup dark chocolate chips/chunks
- 2 cups heavy whipping cream, chilled
- 14 oz. can sweetened condensed milk
- Brownies, cut into ½” bite-sized cubes
- Preheat the oven to 350°F. Line a 8"x8" square baking pan with parchment paper, then spray with nonstick cooking spray and set aside.
- In a large bowl, combine cocoa powder with the melted butter.
- Measure the sugars and vanilla into the chocolate mixture. Stir until combined.
- Crack the eggs into another bowl, and break the yolks using a fork. Pour into the chocolate and sugar mixture, mixing until combined.
- In a medium-sized bowl, whisk together the flour, cocoa powder and salt.
- Sprinkle the dry ingredients into the wet ingredients, then add the Guinness. Stir until the mixture is smooth.
- Pour the brownie batter into the prepared baking dish. Sprinkle the dark chocolate chips/chunks on top of the batter.
- Bake for 30 to 40 minutes, or until the edges are firm and an inserted toothpick comes out clean.
- When the brownies are cooked through, remove from the oven, and let cool completely.
- Cut into ½” bite-sized cubes. and set aside.
- Pour the heavy whipping cream into a large bowl.
- Using a hand or stand mixer, whip the cream. Start off slowly, then increase the speed until the cream transforms into whipped cream.
- Pour the sweetened condensed milk into the whipped cream, stirring until just combined.
- Sprinkle in the brownie bites, and fold into the ice cream.
- Pour into a metal baking dish (I used the baking dish that the brownies baked in!), and press plastic wrap on top of the ice cream.
- Freeze overnight.
- When frozen solid, scoop, and serve on ice cream cones or in cups, and enjoy!
How do YOU celebrate your children’s birthdays? (Or how do you think you will?)
How do you feel about no churn ice cream?