No-Churn Half Baked Ice Cream

Step 1

Preheat the oven to 300 degrees Farhenheit. Line an 8”x4” loaf pan with aluminum foil and lightly grease with baking spray. Set aside.

Step 2

In a medium-sized bowl, stir together to butter and sugar. Add the egg and vanilla extract, stirring until smooth. Add the flour, cocoa powder, and salt, stirring just until almost combined, and then fold in the mini chocolate chips. Spoon the batter into the prepared pan and baking about 20 minutes or until a toothpick inserted comes out just barely clean. Set aside to cool completely.

Step 3

In the meantime, prepare the cookie dough. In a medium-sized bowl, cream together the butter, brown sugar, sugar, and salt. Add the vanilla and milk, stirring until combined. Add the flour and chocolate chips, stirring just until the dough comes together into little clumps. Set aside covered in the fridge until ready to assemble ice cream.

Step 4

Crumble about half of the brownies into small doughy bits. You can use more if you’d like, but I find using about half of the brownies is enough.

Step 5

In a large bowl, combine 7 ounces (about half of the can) of sweetened condensed milk with the vanilla extract and 1 cup of the heavy whipping cream. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the cookie dough nibs. Set aside.

Step 6

In a separate bowl, combine the remaining 7 ounces of sweetened condensed milk with the remaining 1 cup of whipping cream and the cocoa powder. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the brownie pieces. Begin spooning alternating scoops of the vanilla and chocolate ice creams into a 8”x4” loaf pan or another freezer-safe container. Once all of the ice cream has been put into the pan, cover with a piece of foil and allow to freeze until solid, about 6 hours or overnight. Enjoy!