No Churn Gluten Free Brownie Raspberry Ice Cream

The summer heat is really taking over this year and I feel like one of the best solutions is to make and eat copious amounts of ice cream. Thankfully this No Churn Gluten Free Brownie Raspberry Ice Cream comes together so quickly and doesn’t require an ice cream maker. Now that’s my kind of ice cream. It also only has 4 ingredients! With a recipe this easy and that requires so few ingredients, you can make homemade ice cream your new summer tradition.

The real beauty with this No Churn Ice Cream is that you can use almost anything you have on hand to personalise your ice cream flavours. I make it a habit to not waste any leftover brownies, cookies or cakes so I can use them for future ice cream cravings. You can also use store bought cookies, chocolate, candy, sauces, jam or nut butter.

A few alternative flavour ideas

• Peanut Butter and Raspberry Jam. Who doesn’t love PB&J!
• Crushed Oreo Cookies
• Nutella and Mini Marshmallows

Ingredients

List of the 4 ingredients needed to make this No Churn Gluten Free Brownie Raspberry Ice Cream:

1. Heavy Cream (also known as whipping cream)
2. Sweetened Condensed milk
3. Brownie Pieces (leftover or made fresh from my Best Gluten Free Brownie recipe)
4. Raspberry Jam

That’s it! You could actually just use the first two ingredients and you would still end up with a creamy cold ice cream treat that tastes insanely delicious. 

How to make No Churn Gluten Free Brownie Raspberry Ice Cream

• In a stand-mixer fitted with the whisk attachment, whip the heavy cream on medium speed until stiff peaks. Alternatively, you can whip the cream by hand using a large chilled bowl and a whisk.

• Using a large spatula, gently fold in the sweetened condensed milk ensuring not to deflate the whipping cream too much. Fold in brownie pieces.

• Pour half of the ice cream mixture into the prepared pan. Using a spoon, dollop half of the raspberry jam in several little pools. Use a breadknife to carefully swirl the jam through the ice cream. 
• Pour the remaining ice cream mixture into the pan and add more jam and swirl until desired pattern. Sprinkle any remaining brownie pieces on top.

• Freeze ice cream until firm, approximately 6-12 hours.

Pastry Chef Tips and Tricks

• Chill your bowl and whisk before whipping. This will help the cream whip up faster and will keep everything cool while you are adding the other ingredients. The colder we keep the cream, the more air will be trapped which will create a creamier, lighter ice cream. 
• Use the biggest rubber spatula you have to fold in the sweetened condensed milk. This will allow you to be gentler as you don’t want to deflate the whipped cream.
• Take the no churn ice cream out of the freezer 5-10 min before serving. This will make it so much easier to scoop and the flavours will be more forward tasting.

How to Store No Churn Ice Cream

Store in an airtight container with a layer of cling-film against the top of the ice cream. This will help reduce the growth of freezer burn. No churn Ice cream will keep in the freezer for approximately 1-2 weeks. If you keep it longer than this it will likely become crystalized and the texture will slowly turn grainy.

It is honestly a dream come true when you make my recipes! Make sure to leave a comment if you have tried this recipe. Tag me on Instagram at @kiramcmullan

Print Recipe

5 from 1 vote

No Churn Gluten Free Brownie Raspberry Ice Cream

No ice cream maker required! Four ingredients come together for this delicious no churn ice cream. Perfect for a hot summers day, or anytime your craving ice cream.

Prep Time10 mins

Freeze Time6 hrs

Total Time6 hrs 10 mins

Course: Dessert

Cuisine: American

Servings: 6 Cups (12 Servings)

Author: Kira McMullan

Ingredients

• 2 cups Heavy Cream (whipping cream) *475 ml
• 14 oz Sweetened Condensed Milk
• 2 cups Gluten Free Brownie Pieces
• 1/2 cup Raspberry Jam

Instructions

• Prepare a loaf pan or small cake tin by lining it with parchment paper. Set aside.

  In a stand-mixer fitted with the whisk attachment, whip the heavy cream on medium speed until stiff peaks. Alternatively, you can whip the cream by hand using a large, chilled bowl and a whisk.

  Using a large spatula, gently fold in the sweetened condensed milk ensuring not to deflate the whipping cream too much. Fold in brownie pieces.
• Pour half of the ice cream mixture into the prepared pan. Using a spoon, dollop half of the raspberry jam in several little pools. Use a breadknife to carefully swirl the jam through the ice cream. 

  Pour the remaining ice cream mixture into the pan and add more jam and swirl until desired pattern. Sprinkle any remaining brownie pieces on top.
• Freeze ice cream until firm, approximately 6-12 hours.

  Remove ice cream from the freezer 5 minutes before serving.