Espresso Brownie No-Churn Ice Cream

Is there anything better than scoopable, luscious, rich, and creamy ice cream? The answer is a resounding “no” when it comes to this no-churn espresso brownie ice cream! Using real espresso packs a punch of coffee flavor, which is perfectly balanced with pieces of brownie and a drizzle of chocolate sauce!

Are you ready for the easiest, tastiest ice cream?

Until recently, I was not a no-churn ice cream fan. I believed that for the best texture, the most flavor, and the highest quality, you had to have an ice cream machine. While I’ll never give up my ice cream machine, I’ve started a love affair with no-churn ice cream.

No-churn is just like the word insinuates: no special ice cream machine is needed to create this recipe. The iconic ice cream texture is gained from whipping heavy cream until stiff and folding it with sweetened condensed milk. The condensed milk adds sweetness without too much water content and helps create a truly scoopable ice cream, all without a bit of cooking needed.

To create a flavor besides vanilla, a double shot of espresso is added. Espresso imparts the perfect light coffee flavor without overpowering the underlying vanilla flavor. The result is a well-balanced mixture of espresso, vanilla, and cream flavors. With some brownie pieces and chocolate syrup mixed in, this may be your favorite easy-to-make, no-churn ice cream!

Everything you’ll need to make this recipe.

The great thing about no-churn ice cream is the fact that it has very few ingredients. Plus, the add-ins and toppings can be completely customized to one’s own liking. For this recipe, here are some of the important ingredients:

• Heavy whipping cream is the ingredient that transforms this into the consistency of ice cream. Once whipped into stiff peaks, the heavy cream creates a light and airy texture that’s similar to the air worked into a traditionally churned ice cream.
• Sweetened condensed milk is milk that is cooked down with sugar until thick. With its dense, sweet consistency works with the light and airy whipped cream to create ice cream. Since this recipe isn’t churned or cooked like traditional ice cream, you need something sweet that will provide the correct consistency.
• Vanilla extract heightens the flavor of the espresso and the chocolate that’s added through the chocolate sauce and brownies. If you want to make your own, check out my recipe for homemade vanilla extract.
• Espresso is the star of this show. If you don’t love a coffee-like flavor, this is probably not the ice cream for you. The espresso gives just enough flavor to be noticed without tasting harsh or bitter.

Here’s how to make this recipe.

The steps for no-churn ice cream are relatively simple, with the ingredients doing most of the work. There are five basic steps to create this ice cream recipe:

1. Brew the espresso. Using an espresso machine, prepare a double shot of espresso. Two single shots can be brewed individually, but a double shot in total should be prepared. The double shot will ensure enough espresso flavor comes through the ice cream mixture.

2. Prepare the liquid mixture. In a bowl, combine the sweetened condensed milk, espresso, vanilla extract, and salt. Mix all of the ingredients until a homogenous mixture is achieved. Then set aside.

3. Prepare the whipped cream. In a bowl, add the heavy whipping cream. Using an electric mixer, beat the cream slowly at first. Then turn up to a higher speed, whipping until the whipped cream is at stiff peaks.

4. Mix the whipped cream and liquid mixture. To the sweetened condensed milk mixture, add approximately one-quarter of the whipped cream, and mix the two together. Once the whipped cream is fully incorporated, add in the remaining whipped cream, and mix everything gently using a wire whisk.

5. Layer the mixture into loaf pans and freeze. If adding in the brownies, chop them into small, bite-size squares. Fill each loaf pan a third of the way full with the liquid mixture. Then sprinkle the pieces of brownie on top. Drizzle with some chocolate sauce, if adding. Repeat this process with the remaining ingredients, ending with the chocolate sauce. Place the pans in the freezer for four to six hours until the ice cream is fully frozen.

These pro tips will make this recipe a success.

• To ensure the whipped cream comes out as voluminous as possible, use cold heavy whipping cream. The cold temperature helps the fat in the heavy cream to emulsify quicker and create even more volume.
• Using a wire whisk to fold the whipped cream into the sweetened condensed mixture is important. The space between the tines of the whisk allows air to stay incorporated into the mixture, giving this a better texture when frozen.
• When layering the ice cream, it does not need to be placed into a loaf pan. Any large pan will work. However, a loaf pan will allow the ice cream to freeze quicker than something tall, as there will be more surface area to chill quicker.

You’ll love these other ice cream recipes.

• No-churn pumpkin spice ice cream
• Brownie sundae ice cream
• French silk pie ice cream
• Vanilla bean ice cream
• Raspberry cheesecake ice cream
• Peanut butter and jelly ice cream
• S’mores ice cream cake
• Caramel macchiato ice cream

Watch how to make this recipe.

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!