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double scoops of no-churn ice cream on cones

No-Churn Black and White Brownie Ice Cream

  • Author: Joy the Baker
  • Prep Time: 1 hour
  • Cook Time: 6 hours or overnight
  • Total Time: 7 hours plus overnight freezing
  • Yield: Serves 8
  • Category: dessert, ice cream


The easiest, creamiest, most scoopable brownie-studded ice cream. This technique is best way to make homemade ice cream this summer!


  • 1 (14-ounce) can Baker’s Corner Sweetened Condensed Milk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/4 teaspoon kosher salt
  • 2 ounces Happy Farms Cream Cheese, softened to room temperature
  • 2 cups Friendly Farms Heavy Whipping Cream
  • Baked batch of Baker’s Corner Chewy Fudge Brownie Mix, chilled and crumbled


  1. In a medium bowl whisk together sweetened condensed milk, vanilla and salt.  Set aside.
  2. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.
  3. Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine.  Fold in 2 heaping cups of crumbled brownies. Spoon into a 9×5-inch loaf pan and top with another handful of crumbled brownie. Freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.