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No Churn Brownie Fudge Swirl Ice Cream

No churn brownie fudge swirl ice cream with fudgy brownie chunks and chocolate sauce swirled throughout a creamy base. Whip, fold, swirl, then freeze for a firm, scoopable dessert without an ice cream maker.
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Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

No-churn creamy base
  • 2 cup heavy cream Cold straight from the fridge for best whipping.
  • 1 can (14 oz) sweetened condensed milk Use full-fat for the creamiest texture.
  • 1 tsp vanilla extract
Brownie and swirl
  • 1.5 cup brownie chunks Store-bought or homemade; baked and cooled so they don’t melt the base.
  • 0.5 cup chocolate fudge sauce Use extra for more dramatic swirls if desired.

Equipment

  • 1 stand mixer

Method
 

Whip and fold
  1. Whip the heavy cream in a large bowl until stiff peaks form, about 3–4 minutes.
  2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined.
  3. Fold in the brownie chunks, being careful not to deflate the mixture.
Swirl and freeze
  1. Pour half the mixture into a freezer-safe container and drizzle with half the fudge sauce, swirling gently with a knife.
  2. Add the remaining mixture and top with the rest of the fudge sauce, swirling again.
  3. Cover and freeze for at least 6 hours, or until firm.
Serve
  1. Scoop and serve straight from the freezer.

Notes

For clean swirls, keep the fudge sauce slightly thick so it doesn’t fully blend into the base; if it seems runny, warm just briefly to loosen then let it cool again before layering. Store covered in the freezer up to 2 weeks. Freezing is best for this recipe—no need to re-freeze after thawing, since texture softens. Dietary swap: for a dairy-light version, use a heavy-cream substitute labeled for whipping and choose a condensed-milk alternative that sets like sweetened condensed milk.