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 with you.
Instead of making you a healthy ice cream that I can’t enjoy this year, I decided to go with a twist on one of my childhood favorites: Cookies ‘n Cream.
Except this ice cream is BROWNIES ‘N CREAM because 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.
And 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?
Why should I take extra time to bake BROWNIES before making this ICE CREAM? That seems like a lot of extra work.
Well, first and foremost, the brownies make this ice cream extra decadent.
Guinness makes these brownies so much richer and the chocolate more intense. So it’s, like, extra chocolate brownies that are decadent and divine. And if you don’t have any Guinness on hand, you can substitute in your favorite stout beer–it’ll work like a charm!
Secondly, the brownies are integral to this ice cream. After all, this is technically No Churn Brownie Ice Cream.
That said, if you don’t have time (or just don’t want) to make brownies from scratch, you can purchase a fudg-y box mix or even grab a small pan of brownies from the store. The recipe won’t be exactly the same, but you’ll have brownies, which are an integral part of this ice cream.
Why would I give beer brownie ice cream to my kid?
When the brownies bake, the alcohol cooks off, leaving the chocolate even more rich and decadent.
Fret not: Your little ones can enjoy this recipe, too.
How do you make this no churn ice cream?
First and foremost, you bake these incredibly dense and powerfully chocolate brownies. Once baked through and cooled, cut into bite-sized pieces… and then make your no churn ice cream.
No churn ice cream consists of two ingredients: heavy whipping cream, whipped into whipped cream using a hand or stand mixer, and sweetened condensed milk. That’s it.
Once you combine those two ingredients, stir in the brownie bites. Pour your ice cream into a metal pan–I used the same one I baked the brownies in–and pop it in the freezer overnight.
And no, before you ask, you DON’T need an ice cream maker! Isn’t that amazing?
What tools and products do I need to make No Churn Guinness Brownie Ice Cream?
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What are some tips for making the BEST No Churn Ice Cream?
Make the ice cream the day before you want to consume it. It needs to spend at least 6 hours in the freezer to take form.
If you’re making the brownies in this ice cream, bake those in advance, too. (You’ll want them to cool properly, so at least have them out of the oven 1-2 hours before you pull together the ice cream.)
Have cones and bowls on hand whenever you’re ready to serve this ice cream!
Favorite St. Patrick’s Day Treats
- Irish Cream Biscuits with Boozy Chocolate Ganache
- Whiskey Skillet Brownie with No Churn Bailey’s Ice Cream
- Salted Caramel Guinness Float
- Baby Guinness Irish Coffee Jell-O Shots
- Chocolate Chip Irish Cream Pound Cake
- Irish Cream Coffee Mud Pie
- Chocolate Guinness Cupcakes with Creamy Bailey’s Icing
This ice cream, which doesn’t require an ice cream maker, is quite simple!
And it’s oh-so-creamy and wonderful year-round. (I’m lookin’ at you, impending summer months!)
Sound like something you want to make?
Here’s how I made it:
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!
- ½ cup special dark cocoa powder
- 4 tablespoons unsalted butter, melted
- 1/3 cup dark brown sugar
- 1/3 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
- 1/3 cup dark chocolate chunks
- 2 cups heavy whipping cream, chilled
- 14 oz. sweetened condensed milk
- Brownies, recipe above, cut into ½” bite-sized cubes
Make the Brownies
- 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.
Make the Ice Cream
- 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!
Shortcut: If you don’t want to bake your own brownies, purchase a small pan from the store and cut into bite-sized pieces. Use those in this ice cream instead.
Brownie recipe adapted from my Guinness Brownies with Cream Cheese Frosting Drizzle
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Amount Per Serving: Calories: 389 Saturated Fat: 15g Cholesterol: 102mg Sodium: 124mg Carbohydrates: 39g Fiber: 1g Sugar: 31g Protein: 6g
How do YOU celebrate your children’s birthdays? (Or how do you think you will?)
How do you feel about no churn ice cream?
Have you made this recipe? If so, leave a comment and star rating below!