Table of Contents
  1. Are you ready for the tastiest, easiest ice cream?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other ice cream recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Espresso Brownie No-Churn Ice Cream Recipe

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 tastiest, easiest 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!

Espresso brownie ice cream drizzled with chocolate sauce sitting in white pan.

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 as well as 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.
White marble countertop filled with all the ingredients needed to make espresso flavored ice cream including brownies, chocolate sauce, espresso, cream, and more.

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.

I love to use my Eureka Mignon Notte grinder and Diletta Mio espresso machine to make a quick and delicious espresso. The machine has impeccable temperature control, which makes crafting the perfect espresso easy. Plus, the Italian-engineered design focuses on quality with an eco-friendly low-power mode. If you’re ready to up your espresso game, make sure to check out both machines:

  1. 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.
  1. 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.
  1. 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.
  1. 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.

For a quick chocolate sauce: In a large measuring glass, mix together ½ cup sugar, 3 tbsp cocoa powder, 1 ½ tbsp cornstarch, ½ tsp salt, and ½ cup water. Cook in the microwave for 2 minutes. Stir and cook for another 2 minutes. Stir once again. If the mixture is thick and viscous, the sauce is ready. If it is runny, cook an additional minute. Add 2 tbsp butter and 2 tsp vanilla extract and stir until smooth. Set aside.

This recipe is from my peppermint chocolate coffee cooler, which is a perfect holiday drink!

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.
Ice cream scoop resting on espresso brownie no-churn ice cream in white loaf pan.

Frequently asked questions about this recipe.

Can this ice cream base be churned in an ice cream maker if I have one?

No, this recipe is created to be no-churn ice cream. An ice cream maker churns air into an ice cream base while freezing. This recipe, on the other hand, whips air into the cream before freezing and needs no additional air. You can see all of my ice cream recipes if you want a traditional ice cream that utilizes an ice cream maker.

Will this recipe have the same consistency as churned ice cream?

Yes and no. No-churn ice cream is very similar to churned ice creams. But an ice cream aficionado will always be able to tell the difference.

Can more espresso be added for an even greater coffee flavor?

No, the ratio of espresso to whipped cream is essential in keeping the correct consistency of the finished ice cream. If more espresso is added, the ice cream will have ice crystals and not as good of a final texture.

Can the espresso be left out entirely if I don’t like coffee?

Yes, you can omit the espresso. The ice cream will be vanilla ice cream and still delicious!

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 dessert table. Leave a comment and share a star rating so you 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!

Small white bowl filled with espresso brownie ice cream with rest of ice cream sitting in loaf pan in background.

Espresso Brownie No-Churn Ice Cream

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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!
Prep Time 20 mins
Cook Time 0 mins
Freezing Time 6 hrs
Total Time 6 hrs 20 mins
Servings 16 servings

Ingredients

  • 2 shots (2 oz) espresso
  • 14 oz (1 can) sweetened condensed milk
  • 1 ½ tsp vanilla extract
  • ¼ tsp salt
  • 2 cups heavy whipping cream
  • 1 ¼ cup brownie pieces (optional)
  • ½ cup chocolate sauce (optional)

Instructions
 

  • In a medium bowl, combine the sweetened condensed milk, espresso, vanilla extract, and salt. Whisk to combine until the mixture is smooth.
    2 shots (2 oz) espresso, 14 oz (1 can) sweetened condensed milk, 1 ½ tsp vanilla extract, ¼ tsp salt
  • In a large bowl, use a hand mixer or stand mixer to whip the cold heavy cream. Start whipping on medium speed until the cream is foamy, 2-3 minutes. Once foamy, increase the speed to high until the cream becomes stiff and holds stiff peaks, 4-6 minutes.
    2 cups heavy whipping cream
  • When the heavy cream is stiff, transfer ¼ of the whipped cream into the condensed milk mixture. Vigorously whisk until smooth. Add the rest of the whipped cream. Using the whisk, slowly stir and allow the two mixtures to incorporate without vigorously whisking.
  • Once the ice cream is combined evenly, pour into two loaf pans filling about ⅓ of the loaf pans. Sprinkle on some brownie pieces and drizzle with chocolate sauce. Continue to layer until the ice cream is used. Cover the loaf pans and place them in the freezer. Freeze until the ice cream is hard, 4-6 hours. Once frozen, scoop and serve.
    1 ¼ cup brownie pieces (optional), ½ cup chocolate sauce (optional)

Notes

  • 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.

Nutrition

Serving: 0.5cup | Calories: 248kcal
Course Ice Cream
Cuisine American
Difficulty Easy
Method Freezing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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3 Comments

  1. Hi Kaleb

    I’m going to be making the espresso ice cream soon for my hubby’s birthday. Can you tell me how long I can keep the chocolate sauce in the fridge? I want to make this about a week in advance so just wondering how long that sauce will keep. Thanks!

    I really enjoy following you and love all your recipes and ideas.

    Kelli

    1. The chocolate sauce will last about 8-10 days in the refrigerator if stored in an airtight container. I hope your hubby loves it!