Brownie Chocolate Swirl Ice Cream That Tastes Like a Brooklyn Dessert Bar — No Machine Required
This no-churn brownie chocolate swirl ice cream delivers the decadent experience of a Brooklyn dessert bar without the machine. Real brownie chunks stay chewy, fudge ribbons run through, and the cream cheese base keeps it scoopable straight from the freezer.
Equipment
- Loaf pan (9x5)
- Hand mixer or stand mixer
- Rubber Spatula
- Small sheet pan or plate
- Heatproof bowl
- Microwave
- Oven
- 8x8 baking pan
Ingredients
For the Brownie Bits
- 1 box brownie mix (Ghirardelli or Duncan Hines Chewy Fudge)
- 1 large egg
- 1 extra yolk
- 1/3 cup melted butter
- 2 tbsp milk (optional)
For the Ice Cream Base
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (Dutch-processed)
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 oz dark chocolate (70% cacao), melted and cooled
For the Fudge Swirl
- 3 oz dark chocolate (70% cacao), chopped
- 1 tbsp coconut oil or unsalted butter
- 1 tbsp corn syrup
- 1 pinch flaky salt
Instructions
- Preheat oven to 350°F. Spray an 8x8 baking pan. Mix brownie batter according to box instructions, using 1 egg plus extra yolk, melted butter instead of oil, and a splash of milk. Pour into pan.
- Bake for 20-22 minutes until just set but still fudgy. Let cool completely in pan, then turn out onto a cutting board.
- Cut brownies into 1/2-inch cubes. Spread on a plate in a single layer and freeze for at least 1 hour.
- Meanwhile, make fudge swirl: Combine 3 oz chopped dark chocolate, 1 tbsp coconut oil, 1 tbsp corn syrup, and a pinch of flaky salt in a heatproof bowl. Microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly.
- In a large bowl, beat softened cream cheese with sugar, cocoa powder, vanilla, and salt until smooth. With mixer on low, slowly stream in heavy cream and milk until just combined. Fold in melted dark chocolate.
- Pour half the base into a loaf pan. Scatter half the frozen brownie chunks. Drizzle a third of fudge swirl. Gently swirl with a butter knife. Repeat with remaining base, brownies, and swirl. Finish with reserved swirl and a few brownie pieces on top.
- Press plastic wrap directly onto surface. Cover and freeze for at least 6 hours or overnight.
Notes
Don't over-swirl: two passes with the butter knife is plenty. Use Dutch-processed cocoa for deeper flavor. Freeze brownie chunks solid before adding to prevent dissolving. Cover tightly with plastic wrap on the surface to prevent ice crystals. Store in an airtight container for up to 3 weeks. Let sit 5-7 minutes at room temperature before scooping. For dairy-free: use vegan cream cheese, coconut cream, and oat milk. For gluten-free: use gluten-free brownie mix.