This nostalgic no-churn graham ice cream is made with fudgy, chunky brownies and a decadent chocolate 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!
Recipe FAQs
For no churn ice cream, you want to beat the heavy cream until medium peaks form. It can be easy to over-beat whipped cream, which leads to a grainy texture. Be sure to check the whipped cream frequently as you're beating. You'll know the whipped cream has reach medium peaks when you pull the beaters out and it forms peaks that slightly droop over.
A metal cake or loaf pan lined with parchment paper works perfectly. But there are also silicone tubs specially made to protect homemade ice cream from freezer burn. If you're someone who makes homemade ice cream often, then this could be a good investment!
Technically, it could take as little as 6 hours to become solid, but in my opinion, it's best to freeze it overnight to achieve a truer ice cream texture.
Store this ice cream covered in the freezer for up to three months.
Baking in Grams
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
Other ice cream recipes to try
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📖 Recipe
No Churn Graham Ice Cream with Fudge Brownie Swirl
Equipment
Ingredients
- 14 oz sweetened condensed milk
- 1 sleeve graham crackers, 10-12 crackers
- 4 oz cream cheese, room temp
- 474 g heavy cream, 1 pint
- 2 teaspoon vanilla extract
- extra mix-ins, like brownie pieces and fudge sauce
Instructions
- In medium bowl, combine sweetened condensed milk and crushed graham crackers and allow to sit for at least 20 minutes.
- After 20 minutes, press the mixture through a sieve and into a bowl to remove the excess graham cracker pieces.
- In a bowl of a stand up mixer fited with a whisk attachment, or with a hand-held electric beater, whip the heavy cream and vanilla to stiff peaks.
- Combine the sweetened condesed milk mixture and cream cheese, and then fold it all into the whip cream, careful of deflating it.
- Pour ⅓ of the mixture into a 9x5 loaf pan, add some brownies and swirl in fudge sauce, then repeat two more time with the remaining ice cream mixture.
- Cover tightly and freeze for at least 6 hours.
Notes
- 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!
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