No-Churn Mocha Brownie Ice Cream

Rich chocolate, bold coffee, and fudgy brownie bites come together in this easy Mocha Brownie Fudge Ice Cream.

This no-churn recipe starts with a creamy coffeehow to ice cream base flavored with Amoretti® Natural Espresso Coffee Artisan Flavor and Vanilla Bean Paste, then gets layered with ribbons of fudge sauce, mini chocolate chips, and chunks of homemade brownie for the ultimate coffeehouse-inspired frozen treat.

The espresso notes add depth without overpowering the dessert, while the vanilla rounds everything out and enhances the chocolate flavors throughout the ice cream.

Whether you're serving it after dinner or enjoying a scoop on a warm afternoon, this Mocha Brownie Fudge Ice Cream is an easy homemade dessert that tastes like it came straight from your favorite ice cream shop.

Ingredients

Ice Cream Base

• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 1½ tbsp Amoretti® Natural Espresso Coffee Artisan Flavor
• 1 tbsp Amoretti® Vanilla Bean Paste

Mix-Ins

• 1 cup fudge sauce (store bought or homemade--use our recipe!)
• ¼ cup mini chocolate chips
• 3 brownies (or 6-8 brownie bites), cut into small cubes (about 9 pieces per brownie)

Directions

1. In a large bowl with an electric hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
2. In a separate bowl, whisk together the sweetened condensed milk, Amoretti® Natural Espresso Coffee Artisan Flavor, and Vanilla Bean Paste.
3. Gently fold the whipped cream into the condensed milk mixture until fully combined.
4. Transfer one-third of the ice cream mixture into a freezer-safe container. Drizzle 1/3 of the fudge sauce over top.
   1. NOTE: to thin the fudge sauce, place in microwave for 30-45 seconds. You want the consisntency to be soft enough to pour, but not thick or runny. We added our warm fudge sauce to a piping bag for even distribution.
5. With a toothpick or butterknife swirl the fudge sauce into the ice cream base for a marbled look. 
6. Sprinkle the brownie chunks and mini chocolate chips over top.
7. Repeat the layers until all ingredients have been used, finishing with extra fudge sauce, brownie pieces, and mini chocolate chips on top if desired.
   
8. Cover and freeze for at least 8 hours, or until firm.
9. Scoop and enjoy!

Notes:

• No-Churn: This is a no-churn ice cream recipe, so no ice cream maker is required.
• Texture: For the best texture, make sure your heavy whipping cream is whipped to soft peaks before folding it into the condensed milk mixture. Stiff peaks will results in a denser ice cream texture.
  
• Brownies: Use cooled brownies when adding them to the ice cream to prevent them from becoming overly soft or melting the base.
• Fudge Sauce: Homemade or store-bought fudge sauce will work for this recipe. If your fudge sauce is very thick, warm it slightly before swirling for easier layering.
• Gently fold and swirl the mix-ins to create distinct ribbons of fudge throughout the ice cream rather than fully incorporating them.
• Freeze for at least 6 hours, though overnight freezing will provide the firmest, easiest-to-scoop texture.
• Let the ice cream sit at room temperature for 5–10 minutes before scooping if it has been frozen overnight.
• Store covered in an airtight, freezer-safe container for up to 2 weeks for optimal flavor and texture.
• Feel free to customize the mix-ins with chopped chocolate, chocolate-covered espresso beans, or additional brownie pieces for even more texture and flavor.