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Brownie Batter Ice Cream

Linda M. Harris
Brownie Batter Ice Cream is an ultra-rich and creamy homemade dessert that combines smooth chocolate ice cream with swirls of edible brownie batter and chunks of fudgy brownies.
This decadent treat is perfect for chocolate lovers who crave the indulgent taste of brownie batter in every bite.
Whether made with an ice cream maker or using a no-churn method, this recipe is easy to prepare and fully customizable with mix-ins like chocolate chips, nuts, or caramel.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 320 kcal

Equipment

  • 1 Medium saucepan (for melting butter and making brownie batter)
  • 1 Baking sheet (for heat-treating flour)
  • 1 Large mixing bowl (for preparing the ice cream base)
  • 1 Whisk (for mixing ingredients)
  • 1 Ice cream maker (optional, for churning)
  • 1 Spatula (for folding ingredients)
  • 1 Freezer-safe Container (for storing ice cream)

Ingredients
  

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract

For the Brownie Batter Swirl:

  • ¼ cup unsalted butter melted
  • ¼ cup brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • ½ cup all-purpose flour heat-treated
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips optional

For the Brownie Chunks (Optional):

  • 1 cup pre-baked brownies cut into small chunks

Instructions
 

Heat-Treat the Flour

  • Preheat your oven to 350°F (175°C).
  • Spread the flour on a baking sheet and bake for 5 minutes to eliminate bacteria. Let it cool completely.

Make the Brownie Batter Swirl

  • In a medium bowl, mix melted butter, brown sugar, and cocoa powder until smooth.
  • Stir in the heat-treated flour, then add milk and vanilla extract. Mix until a thick, smooth brownie batter forms.
  • If using, fold in chocolate chips. Cover and refrigerate while making the ice cream.

Prepare the Ice Cream Base

  • In a large mixing bowl, whisk together heavy cream, whole milk, sugar, cocoa powder, and vanilla extract until well combined.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  • No-Churn Method: Instead of churning, whip the heavy cream to stiff peaks, then fold in the cocoa mixture.

Assemble the Ice Cream

  • In a freezer-safe container, spread a layer of ice cream.
  • Dollop spoonfuls of brownie batter on top and gently swirl with a knife.
  • Add brownie chunks (if using) and repeat the layers until all ingredients are used.
  • Cover and freeze for 4–6 hours or until firm.

Serve and Enjoy

  • Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in bowls or cones with extra brownie pieces or a drizzle of chocolate sauce.

Notes

  • For a deeper chocolate flavor: Use Dutch-processed cocoa powder.
  • To make it gluten-free: Replace all-purpose flour with heat-treated gluten-free flour.
  • Storage: Keep in an airtight container in the freezer for up to 2 weeks.
  • More mix-ins: Try peanut butter swirls, caramel sauce, or chopped nuts for variety.
Keyword Brownie Batter Ice Cream