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No Churn Graham Ice Cream with Fudge Brownie Swirl

  • Category: Dessert
  • Cuisine: American


  • 14 oz sweetened condensed milk
  • 1 sleeve graham crackers (10-12 crackers)
  • 4 oz cream cheese (room temp)
  • 1 pint heavy cream (474g)
  • 2 tsp vanilla extract
  • extra mix-ins, like brownie pieces and fudge sauce


  1. In medium bowl, combine sweetened condensed milk and crushed graham crackers and allow to sit for at least 20 minutes.
  2. After 20 minutes, press the mixture through a sieve and into a bowl to remove the excess graham cracker pieces.
  3. 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.
  4. Combine the sweetened condesed milk mixture and cream cheese, and then fold it all into the whip cream, careful of deflating it.
  5. Pour 1/3 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.
  6. Cover tightly and freeze for at least 6 hours.