No Churn Chocolate Bourbon Brownie Fudge Swirl Ice Cream
Cold and creamy with chewy bites of brownie in every bite, this no churn chocolate brownie bourbon fudge ice cream is decadent and over-the-top in all the right ways. Best of all, it's made in the stand mixer so you don't even need an ice cream machine!
Print Recipe
Equipment
- stand mixer with whisk attachment
- loaf pan
Ingredients
- 2 cups heavy whipping cream
- 14 ounces can sweetened condensed milk
- 1/2 cup dark cocoa powder
- 5 Tbsp. Bourbon whisky
- 1/3 cup chopped brownies
- 1/2 cup chocolate fudge sauce homemade or store bought
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment whip the heavy cream until stiff peaks form.
- Then add the sweetened condensed milk and the cocoa and whip until the mixture is light and fluffy and holds stiff peaks. Gently fold in the brownies and the bourbon.
- Line a loaf pan with parchment paper and pour the mixture into the pan, smooth the top and then pour the fudge over the top and swirl. You can add more fudge and brownie pieces at this time as well.
- Place the ice cream into the freezer for 6-8 hours but preferably over night.