No Churn Graham Ice Cream with Fudge Brownie Swirl
This nostalgic no-churn graham ice cream is made with fudgy, chunky brownies and a decadent chocolate 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!
Nutrition Facts
Serving: 1serving | Calories: 421kcal | Carbohydrates: 31g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 135mg | Potassium: 264mg | Fiber: 0.1g | Sugar: 30g | Vitamin A: 1194IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 0.2mg
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