No Bake Brownie Ice Cream Cake
No bake brownie ice cream cake comes together in 5 minutes and requires no oven or stovetop! Packed full of chocolate and homemade no churn ice cream, this couldn't be an easier or more delicious summer treat.
Ingredients
- 19 (380g) 2 bite brownies
- 2 tbsp (28g) unsalted butter
- 50g dark chocolate
- 2 cups (440g) whipping cream
- 400g/14oz sweetened condensed milk (300mL can if in Canada)
- 1/4 cup (25g) cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6 (120g) 2 bite brownies, chopped
Instructions
- Line the bottom of a 9" springform pan with the 2 bite brownies. For me this was 19 brownies. Then using a glass or your hand, push down on the brownies to create a crust and fill in all the gaps. Set aside.
- Add the butter and dark chocolate to a microwave safe dish and heat in 30 second increments until fully melted and combined. Set aside to cool.
- In the bowl of a stand mixer or large mixing bowl, add your whipping cream and whisk until soft peaks form. Then add in the condensed milk, cocoa powder, salt and vanilla. Continue whisking until light and fluffy.
- Then fold into the melted chocolate mixture, making sure it has cooled down. It shouldn't feel hot to touch or may deflate the whipped cream mixture.
- Add the chopped brownies and fold until evenly distributed. Pour the ice cream on top of the brownie crust and spread so it's even. I like to add some brownie crumbles from the container on top here but this is optional. Cover with cling wrap and freeze for at least 6 hours or overnight.
- To serve, run a dull knife around the outside of the pan and release from the springform ring. Top with homemade whipped cream or whatever toppings you like and enjoy!
Nutrition
Serving: 1 sliceCalories: 514kcalCarbohydrates: 59gProtein: 7gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 77mgSodium: 268mgPotassium: 357mgFiber: 2gSugar: 43gCalcium: 165mgIron: 1.9mg
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