No Churn Graham Ice Cream With Brownie Fudge Swirl

Summer's here! Which means that it's ICE CREAM SEASON! I love love love ice cream. Chocolate chip cookie dough will always be my favorite, but there was a long period of time in college when all I wanted was graham ice cream. I had never had it before college, and I cannot seem to find it anywhere in stores. Now that I'm done with college and won't get to eat it whenever I want in the dining hall, I had to recreate this addicting flavor with a no churn recipe packed with brownie pieces and a luscious chocolate swirl. The best thing about making ice cream at home is that you can make it however you want. You don't have to add the brownies or fudge swirl, or you could add other extras, like chocolate chunks, or simply leave it as plain graham ice cream. You really can't go wrong when the base is heavy cream and sweetened condensed milk!

For more ice cream recipes, try No Churn Strawberry Cheesecake Ice Cream, Macaron Ice Cream Sandwiches, Oreo Ice Cream Cake, and Gluten Free Brownie Ice Cream Sandwiches.

Ingredient Notes

• Heavy Cream: About one pint of heavy cream whipped up into beautiful peaks is going to make this ice cream light and creamy. 
• Vanilla Extract: Optional, but adds great flavor when whipping the heavy cream. 
• Sweetened Condensed Milk: The graham crackers will soak in this before being strained and added to the heavy cream. 
• Graham Crackers: You'll need one sleeve (10-12 crackers). 
• Cream Cheese: Adding a little bit of cream cheese makes the ice cream super creamy and closer to the texture of churned ice cream. Without it, I find no churn ice cream more like mousse in texture.  

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this no churn graham ice cream recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Prepare the ice cream batter. Crush the graham crackers up and soak them in the sweetened condensed milk for 20 minutes. Press the mixture through a sieve into a bowl to remove the graham cracker pieces. Whip the heavy cream to stiff peaks. Combine the sweetened condensed milk and cream cheese together. Fold the mixture into the whip cream carefully. 

STEP 2: Assemble and freeze. In three layers, pour ⅓ of the mixture into a 9x5 pan, sprinkle with brownies and swirl with fudge sauce. Repeat two more times or until the ice cream mixture is used up. Freeze for at least 6 hours. 

Expert Baking Tips

• To add brownie pieces to this ice cream, follow this small batch recipe!
• I know it's hard to wait so long before grabbing a scoopful, but trust me, it is worth the wait. I like to make it at night, so it can freeze overnight and you can enjoy it the next day!

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x