No Churn Guinness Brownie Ice Cream

Whether you're celebrating St. Patrick's Day, a birthday or any day, rich No Churn Guinness Brownie Ice Cream is sure to become a new favorite! Studded with homemade Guinness brownie chunks, this easy ice cream that doesn't require an ice cream maker is perfect for sharing.

Prep Time 15

Cook Time 30

Freeze Time 6

Total Time 6 45

Servings servings

Calories 440kcal

Ingredients

Guinness Brownies

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 all-purpose flour 60g
¼ teaspoon kosher salt
1/3 cup dark chocolate chunks

Ice Cream

2 cups heavy whipping cream chilled
14 oz. sweetened condensed milk
Brownies recipe above, cut into ½” bite-sized cubes

Instructions

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.
Combine cocoa powder with the melted butter in a large bowl. Stir vigorously.
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.
Whisk together the flour, cocoa powder and salt in another bowl.
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.
Whip the cream using a hand or stand mixer. 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, but you can use a loaf pan, too), 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!

Notes

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

Nutrition