Homemade Easy No Churn S’mores Brownie Ice Cream is the perfect summer dessert that doesn’t require an ice cream maker!
I love making No Churn ice cream in a variety of flavor combos for my kids because it’s honestly one of the easiest desserts to make with just a few simple steps.
NO CHURN ICE CREAM VS. CHURN
- No churn ice cream is more beginner friendly and is perfect for easy ice cream recipes especially during the summer.
- Churned ice cream takes longer because of the base prep chilling, and churning process.
- No churn takes about 10-15 minutes to prep then freeze and that’s it!
- Churned ice cream requires an ice cream maker for a lighter texture.
FAQ
WHAT IS NO CHURN ICE CREAM?
No churn ice cream is a common ice cream method because it doesn’t require a full blown ice cream maker or multiple ingredients to create. Typically, when making ice cream from scratch, you will need to use an ice cream maker and that usually entails the step of “churning” the ice cream. No churn ice cream means you wouldn’t need to use an ice cream maker and as you could guess. It saves so much time and makes it super easy to make homemade ice cream with a lot less steps and appliances! It includes 3 main ingredients for the base which are heavy whipping cream, condensed milk and vanilla. You can customize it with additional ingredients similar to my No Churn Blackberry Cobbler Ice Cream or No Churn Funfetti Ice Cream as well.
HOW TO STORE NO CHURN S’MORES BROWNIE ICE CREAM?
Store your ice cream in an airtight container that’s also freezer safe, and put it in the freezer for up to 1 month. However, I like to store it in the loaf pan that I let it set up in and just cover tightly with plastic wrap the foil on top if we plan to eat it fairly soon. I don’t usually like to store the ice cream in the freezer for long because it usually never lasts because we eat it so quickly lol. Before serving you can let it sit at room temperature for a minute to soften it up a bit or use a warm ice cream scoop.
HOW DOES NO CHURN ICE CREAM WORK?
The sweetened condensed milk combined with the airiness from the whipped cream keeps the cream from freezing into a firm block that will be difficult to scoop. The high fat content keeps the ice cream creamy and not icy.
WHAT TYPE OF BROWNIES SHOULD I USE IN THIS RECIPE?
You can honestly use whatever you’d like! Boxed or homemade brownies will work fine. Just don’t over bake your brownies so that they don’t become super hard and freeze that way in your ice cream.
DO I HAVE I TOAST THE MARSHMALLOWS?
- Adds that classic s’mores flavor: You get the signature smoky, campfire taste you can’t get from plain marshmallows.
- Creates caramelization: Toasting marshmallows brings out deeper, richer sweetness vs. just sugary sweetness.
- Prevents a bland flavor: Untoasted marshmallows can taste flat and disappear into the base and you don’t want that.
TIPS WHEN MAKING EASY S’MORES NO CHURN ICE CREAM
- Whip the cream to stiff peaks: This is what creates that light, airy texture without a machine
- Use full-fat ingredients: Heavy cream and sweetened condensed milk combined= ultra creamy, ice cream with no ice crystals.
- Fold, don’t mix: Gently combine all of the ingredients to keep all of that air you whipped in. Be sure to also layer your toppings for best results.
- Freeze in a shallow container: This helps it set evenly and scoop easily. You will also want to make sure to cover it tightly with saran wrap and foil or use an airtight container to avoid freezer burn.
- Let it sit on the counter for a few minutes before scooping: Doing this will give you that perfect soft, creamy texture every single time.
- You can use a stand mixer: Mix everything in the bowl with the whisk attachment for ease if you’d like.
- No substitutions for heavy whipping cream: The high fat and air incorporated will make a smooth and creamy ice cream.
Questions about this Easy No Churn S’mores Brownie Ice Cream? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!
Easy No Churn S’mores Brownie Ice Cream
Ingredients
Ice Cream Base
- 1 14-Ounce Can Sweetened Condensed Milk
- 1 Tablespoon Vanilla Extract
- 2 Cups Cold Heavy Whipping Cream
S’mores Mix-Ins
- 1 ½ Cups Mini Marshmallows Toasted
- 1 Batch Brownies Cooked, cooled and cut into chunks
- 1 Cup Crushed Graham Crackers Approximately One Sleeve
Chocolate Ganache
- ½ Cup Semisweet Chocolate Chips
- ¼ Cup Heavy Whipping Cream
Instructions
- Preheat your oven to broil. Spread the mini marshmallows on a baking sheet lined with parchment paper. Broil for 1–2 minutes, watching closely, until golden brown and toasted. Remove and let cool completely (You can also use a torch and toast the marshmallows on a sheet tray).
- Add the semisweet chocolate chips to a heat-safe bowl. Pour the ¼ cup heavy whipping cream on top and warm in 30 second intervals while mixing in between in the microwave until melted. Set aside to cool.
- In a large bowl (or stand mixer with whisk attachment), whip the cold heavy whipping cream until stiff peaks form. For about 3 minutes or so. Fold in the sweetened condensed milk and vanilla extract (mixture will be smooth).
- Fold in the toasted marshmallows and about half of the crushed graham crackers.
- In a deep loaf pan, start by layering your ice cream mixture, then pour in some of your chocolate ganache. Using a butter knife or something similar, make swirls in the mixture. Then add chunks of brownie pieces along with crushed graham crackers.
- Then continue layering until you are out of ice cream. Top with additional brownie chunks, chocolate ganache and crushed graham crackers.
- Cover tightly with plastic wrap then foil and freeze overnight for best results. Enjoy!
Video
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