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Chocolate Brownie Dough No Churn Ice Cream

Chocolate Brownie Dough No Churn Ice Cream

No churn chocolate ice cream with bits of edible brownie dough mixed in. What more is there to say?

Gluten Free Chocolate Brownie Dough Ice CreamBen & Jerry make a fabulous Chocolate Fudge Brownie Ice Cream. It has bites of baked brownies. This is not a copycat of that ice cream (not that that ice cream isn’t amazingly delicious and not that I don’t love a copycat recipe).

Instead, this is gluten free chocolate brownie dough ice cream. No machine, no baked brownies (although you could totally chop up our gluten free flourless brownies and use those instead of the brownie dough).

Gluten Free Chocolate Brownie Dough Ice Cream

But I think that edible brownie dough is just more fun. And there’s always the option of doubling the brownie dough recipe for sampling and snacking purposes. It’s important to sample and snack.

Gluten Free Chocolate Brownie Dough Ice Cream

This no machine chocolate ice cream is different from my chocolate mousse no machine ice cream, which is made with melted chocolate. That ice cream is a bit richer, and you could totally use it for this brownie dough ice cream.

But this one is made with a homemade rich chocolate syrup instead. It’s super easy to make, and the syrup can be made ahead of time and stored in the refrigerator. It may crystallize a bit if you leave it for more than a day or so, but there will be enough extra syrup that you’ll be fine.

If you’re looking for a vegan alternative, this Cookie Dough Banana Ice Cream from Taylor at Food Faith Fitness looks like a great place to start!

Gluten Free Chocolate Brownie Dough Ice Cream

There may seem like a lot of ingredients, but each stage is super easy and fast. The hardest part?

Gluten Free Chocolate Brownie Dough Ice Cream

Waiting for it to freeze! Did we just take Ben & Jerry’s brownie dough concept … and make it better??

Prep time: Cook time:

Ingredients

For the rich chocolate syrup
3/4 cup (150 g) granulated sugar

6 tablespoons (30 g) unsweetened cocoa powder (natural or Dutch-processed)

1/4 cup (2 fluid ounces) water

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

For the brownie dough
3 tablespoons (27 g) basic gum-free gluten free flour blend (18 g superfine white rice flour + 6 g potato starch + 3 g tapioca starch/flour)

1/8 teaspoon xanthan gum

3 tablespoons (15 g) unsweetened cocoa powder (natural or Dutch-processed)

1/8 teaspoon baking soda

1/8 teaspoon kosher salt

2 tablespoons (25 g) granulated sugar

3 tablespoons (41 g) packed light brown sugar

3 tablespoons (42 g) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon milk, at room temperature (plus more by the quarter-teaspoonful as necessary)

For the ice cream
2 cups (16 fluid ounces) heavy whipping cream, chilled

12 ounces sweetened condensed milk (2 ounces less than a whole can)

1/2 cup (4 fluid ounces) rich chocolate syrup

2 teaspoons pure vanilla extract

1/8 teaspoon kosher salt

Directions

  • Make the chocolate syrup. In a medium-size, heavy-bottom saucepan, place all of the chocolate syrup ingredients and whisk to combine well. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar is dissolved and the mixture has just begun to thicken. Remove from the heat, transfer to a large, heat-safe bowl, and allow it to cool to room temperature. You can speed the cooling by stirring the syrup occasionally.

  • Make the brownie dough. Line a small rimmed baking sheet with wax paper and set it aside. In a large bowl, place the flour blend, xanthan gum, cocoa powder, baking soda, salt and granulated sugar and whisk to combine well. Add the brown sugar, and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, vanilla and 1 tablespoon of milk, mixing to combine after each addition. Knead the dough together with your hands, adding more milk by the quarter teaspoonful as necessary for the dough to hold together without crumbling. Break off small pieces of brownie dough and roll tightly into balls about 1/2-inch in diameter. Place on the prepared baking sheet in a single layer, and place in the freezer until firm (about 10 minutes). Remove the cookie dough from the freezer and cut each ball of dough in half right down the center. Place the cookie dough pieces back in the freezer.

  • Make the ice cream. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the cream and beat on medium-high speed until soft peaks form. In a separate, medium-size bowl, place the sweetened condensed milk, the 1/2 cup of the cooled rich chocolate syrup, the vanilla and the salt. Mix to combine well. With the mixer on low speed, add the chocolate syrup mixture in a slow, steady stream. Continue to whip until the mixture has become one uniform color. Pour the ice cream into a 2 quart freezer-safe container with a lid. Add the brownie dough chunks, and fold them in carefully to avoid deflating the ice cream. Smooth the top and cover tightly with the lid. Place in the freezer until firm (at least 4 hours). Serve directly from the freezer.

Love,
Me

 

P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Bakes Bread! This ice cream would go great with the Glazed Yeast-Raised Donuts on page 151. :)

Comments are closed.

  • Amanda F
    June 16, 2014 at 9:40 PM

    Have to say I’ve been loving your ice creams! Had to branch out a little cause I really needed some coconut ice cream. I know your coconut lovers will love this one…I don’t mind sharing! Instead of using sweetened condensed milk, I used a 15 oz can of Coco Lopez. I added 3 tsp coconut extract and 1/2 cup unsweetened shredded coconut. Some may want to scale back to 2 tsp extract and 1/4 cup shredded coconut. I whipped the one pint of heavy cream and folded it in, froze for four hours. It was phenomenal and reminded me exactly of an ice cream I used to get as a kid! Thanks for the inspiration to experiment!

  • Mare Masterson
    June 13, 2014 at 2:15 PM

    Thanks, Lucy! Making Ice cream in my house this weekend, along with breads!

    • Lucy
      June 17, 2014 at 10:17 AM

      Your welcome Mare!

  • Angie Hepp
    June 13, 2014 at 11:47 AM

    I just made the brownie dough, but it came out like batter, definitely too soft to roll into balls. I read and reread the recipe, and I followed it exactly, no substitutions, and weighed all my ingredients. All ingredients were at the temps stated in the recipe. I put it in the frig to chill, maybe it will firm up enough to roll into balls. Any idea what I did wrong? TIA!!

    • June 13, 2014 at 1:14 PM

      Hi, Angie, did you use a different flour blend than the one I specified and/or omit the xanthan gum? And did you measure by weight? Otherwise, I’m honestly not sure! It should firm up in the refrigerator. It only has 3 tablespoons butter and 1 tablespoon milk as wet ingredients, so it’s hard to imagine it being too terribly soft…

    • Angie Hepp
      June 13, 2014 at 1:27 PM

      I know, I was stumped, too! Yes, I used the flour blend you recommend, Authentic Foods superfine white rice flour, potato STARCH (not flour), and tapioca starch. I weighed all my ingredients on a gram food scale. It still didn’t get firm enough in the frig, so I spread it out on parchment paper, 1/2 inch thick, then froze it till it was hard enough to cut into 1/2 inch cubes. Not as fun as little half-spheres, but it’ll do in a pinch! And I’m mixing them into MINT ice cream, so it should be awesome!

  • June 13, 2014 at 8:01 AM

    Would this work with cool whip instead of the homemade whipped cream?

    • June 13, 2014 at 1:12 PM

      I’m honestly not sure, Devra! Cool Whip has so many more ingredients than single-ingredient whipped cream.

  • […] Chocolate brownie dough ice cream (no machine required). […]

  • Lucy
    June 12, 2014 at 7:35 PM

    Yum! Hubby keeps buying whipping cream…always hinting :) Maybe I should surprise him?

  • Mare Masterson
    June 12, 2014 at 12:30 PM

    LOVE!!!! Do you freeze your ice cream in your Cambro? I have yet to make ice cream because I thought I needed a special container. If you use your Cambro, I will be one happy puppy!

    On another note, I have a chiropractor appt this evening and will miss the Q&A. :( I have 2 questions for you: 1 – to say my life has been crazy lately is an understatement…I have hot dog and hamburger buns proofing — but it is past 5 days (my life insanity took over). Try to make or dump? 2 – Just curious, why do we not put our yeast in water to activate when we are baking bread?

    • Jennifer S.
      June 12, 2014 at 2:07 PM

      Mare – what the heck is a cambro?

    • Mare Masterson
      June 12, 2014 at 4:30 PM

      Cambro is the brand of container Nicole recommends for proofing the bread in. The 4th picture from the top above is the liquid with the brownie dough and it is in a Cambro container.

    • Jennifer S.
      June 13, 2014 at 10:08 AM

      I have these! no idea that was their name brand. good to know!

    • Lucy
      June 12, 2014 at 11:31 PM

      Cambro is freezer safehttp://www.amazon.ca/Cambro-Round-6-Quart-Storage-Container/dp/B0001MRUUU

  • Jennifer S.
    June 12, 2014 at 11:27 AM

    Of course this recipe is fabulous but you know what I found funny? I thought OMG, what kind of mold did she get for those perfect 1/2 spheres. Then I read the directions and of course, they are cut in half little balls. OF COURSE! :)

    • Linda Vanderbaan
      June 12, 2014 at 11:49 AM

      That’s what I did with the previous cookie dough ice cream recipe – I just couldn’t make 1/2″ balls of cookie dough – or I thought they were just too big… so, can we get Strawberry ice cream next? or did we already?

    • Jennifer S.
      June 12, 2014 at 6:06 PM
  • Kiera R
    June 12, 2014 at 10:57 AM

    Would this work with stevia instead of sugar?

  • Linda Vanderbaan
    June 12, 2014 at 10:38 AM

    This does look amazing – I made the other cookie dough ice cream, and have extra ingredients ;) – whipping cream and condensed milk, so I’m good to go!

  • Melissa
    June 12, 2014 at 8:39 AM

    Oh my goodness…are you kidding me?? This looks amazing! I was just thinking the other day how good a brownie batter blizzard from Dairy Queen would be and then I remembered “I can’t have that”. Thank you for this recipe!!
    I love your books…I have all of them! I have hamburger buns, hot dog buns, and sticky cinnamon rolls in my fridge right now. You are awesome and have made going gluten free Soooo much easier! Waiting for your next book!

  • Kayla
    June 12, 2014 at 8:33 AM

    This. Looks. Heavenly. If I were to make this, you can be sure that my brother and dad would both demolish this. No questions asked. These are the same people, however, that constantly feel the need to ask if “Is this gluten free?” Or make faces at some of the food (usually store-bought) that I’ve tried. You have given me the ability to make them not only tolerate, but really enjoy some gf foods., and for that I am so grateful. I recently bought your latest book, but haven’t been able to find time with the end of the school year. I believe today is going to be the day when I once again will be able to enjoy a delicious baguette. Wish me luck! ;)

    • Donia Robinson
      June 12, 2014 at 4:32 PM

      Good luck!

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