Desserts

Chocolate Fudge Brownie & Mint Chocolate Chip No Churn Ice Cream (Dairy-Free & Regular)

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Mint chocolate chip and chocolate fudge brownie are two of my top ice cream flavors. Also, pairing these two together is incredible. I figured out how to make my original no churn ice cream into a dairy free version and let me tell you, it’s AMAZING. Actually incredible and better than store bought in my opinion. That’s a big statement, I know, but I’m serious! It’s so easy, creamy, dense, and insanely delicious!

You can follow the basic ingredients in the recipe and make basically any flavor you desire! You just need the heavy whipping cream, sweetened condensed coconut milk, vanilla extract, and sea salt. From there, it’s up to you, have fun with it! Also, you have the option of making 2 full batches of the flavors or you can make one batch, divide it into two, and make two flavors which is what I did. More info on that at the bottom of the post!

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Chocolate Fudge Brownie Ingredients:

-16oz Silk dairy-free heavy whipping cream (or regular heavy whipping cream), chilled

-14oz sweetened condensed coconut milk (or regular sweetened condensed milk)

-1.5- 2 cups brownies, chopped into bite size pieces (works best if you make your favorite brownie recipe or boxed brownies & then freeze a few slices & cut into chunks after they are frozen, you can add them frozen straight to the ice cream batter)

-1/4 cup unsweetened cocoa powder

-2 tsp vanilla extract

-pinch of sea salt

Directions:

To start, chill your mixing bowl that you will be using to whip your cream in the fridge for about 30 minutes before starting. In a separate medium mixing bowl, mix together the sweetened condensed coconut milk, vanilla extract, cocoa powder and sea salt. Set aside. Next, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy cream on high until peaks form. Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream. Fold together gently until nice & smooth. Add in the frozen brownie chunks.

Pour the mixture into a 9×5 in baking loaf pan or a container of choice that has a top! Store in the freezer for about 6 hours before digging in! Before eating, make sure to let it sit out for 5-10 minutes to soften a little!

To divide the batter into two and make two different flavors, see bottom of the post!

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Mint Chocolate Chip Ingredients:

-16oz Silk dairy-free heavy whipping cream (or regular heavy whipping cream), chilled

-14oz sweetened condensed coconut milk (or regular sweetened condensed milk)

-1 cup enjoy life foods dairy-free chocolate chips (or regular chocolate chips), chopped

-2 tsp vanilla extract

-1/2 tsp peppermint extract

-green food coloring, if desired

-pinch of sea salt

Directions:

To start, chill your mixing bowl that you will be using to whip your cream in the fridge for about 30 minutes before starting. In a separate medium mixing bowl, mix together the sweetened condensed coconut milk, vanilla extract, peppermint extract, and sea salt. Set aside. Next, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy cream on high until peaks form. Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream. Fold together gently until nice & smooth.

Next, add in the food coloring if using. I have a gel so it’s hard to tell you how much. Just add little by little until you reach your desired color. Next, add in the chopped chocolate. Pour the mixture into a 9×5 in baking loaf pan or a container of choice that has a top! Store in the freezer for about 6 hours before digging in! Before eating, make sure to let it sit out for 5-10 minutes to soften a little!

A FEW NOTES:

Here’s the heavy whipping cream I used! It worked like a charm and I found it at Target. I don’t think it’s sold everywhere but pretty sure it’s sold at both Target and Walmart so I’d check online before looking for it! Also, I ordered this sweetened condensed coconut milk off amazon, but any should do!

To make 2 flavors out of 1 batch of ice cream– Once you mix together the whipped cream, condensed milk, vanilla extract, and pinch of sea salt. Divide the mixture into 2 bowls. From there, add in your mix-in’s. In this case:

For Mint Chip– Add in 1/4 tsp peppermint extract, food coloring to desire, and 1/2 cup chocolate chips.

For Chocolate Fudge Brownie- Add in 2 tbsp of cocoa powder, 3/4-1 cup frozen brownie chunks.

Pour your ice cream into a container & freeze for 6-8 hours! For containers, I bought these 16oz containers off amazon & both flavors fit EXACTLY into each one. They are perfect! But any type of tupperware you have around the same size will work!

CHEERS TO ICE CREAM! ENJOY!

 

5 Comments

  1. Hi Lex!
    Had a quick question about the DF version! When you make it DF, do you use just 1 can of sweetened condensed coconut milk? Noticed the recipe called for 14 oz but that the DF cans are only 11… can’t wait to make!!! 😊

     
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