No-Churn Turtle Brownie Ice Cream
Hello Friends,
In honor of the last days of National Ice Cream Month, I have an EASY no-churn ice cream recipe for you.
Did you know: In 1984, President Ronald Reagan declared July National Ice Cream Month.
Sunday, the 17th was National Ice Cream Day.
What a cool president—haha. (Fun fact: He pretty much put jellybeans on the sweets map, too.)
While you’re enjoying your ice cream, here are some middle grade fiction books that feature dreamy ice creamy:
A Snicker of Magic by Natalie Lloyd
The Whizz Pop Chocolate Shop by Kate Saunders
The Sprinkle Sundays 12-book series by Coco Simon
Now for the recipe.
I’ve made this a few times.
Friends and family have told me they love it.
No-Churn Turtle Brownie Ice Cream
Ingredients:
1 box brownie mix—your choice. OR you could just buy about three or four brownies from your favorite bakery.
2 cups whipping cream (not already-whipped cream)
1 14-ounce can sweetened condensed milk
½ cup ice cream fudge sauce. Keep this out of the refrigerator!
½ cup ice cream caramel sauce. Keep this out of the refrigerator too!
½ cup chopped pecans (optional)
Directions:
• Bake brownies according to box instructions. Let cool completely.
• Whip the whipping cream until very stiff peaks form. (This step is why you don’t need an ice cream maker.)
• Fold in sweetened condensed milk, using a spoon or mix on lowest setting of mixer
• Layer cream/milk mixture on the bottom of a freezer-safe container with a lid (I used Tupperware)
• Crumble ¼ of the brownies you made* (or ½ of the brownies you bought) and sprinkle on top of cream mixture.
• Drizzle or glop ½ of the fudge sauce all over cream and brownies. Leave white space!
• Drizzle or glop ½ of the caramel sauce all over cream and brownies and fudge sauce. Leave white space!
• Sprinkle ½ of your pecans (if using)
• Take a butter knife and carefully draw V-shaped lines through this layer. Don’t overmix.
• Repeat with remaining cream mixture, brownies, fudge sauce, caramel sauce and pecans
• Put lid on container and freeze ice cream until it reaches your desired texture. (I froze mine for about 5 hours.)
*You’re only going to use half the brownies you bake. Save the rest for dessert for another day.
That’s it!
That’s all there is to it!
You could change up this recipe by using crumbled graham crackers, marshmallows, and fudge sauce for S’mores ice cream.
Or crumbled graham crackers and lime juice for Key Lime Pie ice cream.
OR!
About a half can of pie filling (cherry or apple or blueberry) swirled into the cream mixture.
Sprinkle some graham crackers throughout that recipe, too, and it’ll be like pie crust!
Have fun celebrating the end of National Ice Cream Month.
But if your celebrations carry over into August, that’s fine too, I think.
Don’t you?
Before you go, don’t forget to sign up for my mailing list, below:
Good morning. Meant to give credit where credit is due. This recipe is adapted from one I found on momontimeout.com.