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Affogato Recipe, brownie ice cream with an espresso shot

No-churn Brownie Ice Cream

This recipe is for a no-churn Brownie Ice Cream, easy to make. The Ice Cream only requires 3 ingredients.
Course Dessert
Cuisine American
Keyword brownie, ice cream
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 6 hours
Servings 6 cups
Calories 200 kcal



  • 5 tablespoons unsalted butter 2.5 oz, 70 grams
  • 1/4 cup chocolate chips or chopped chocolate (1.5 oz, 42.5 grams)
  • 1/2 cup granulated sugar 3.5 oz, 100 grams
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour 1.5 oz, 42.5 grams
  • 2 tablespoons cocoa powder 0.5 oz, 14.7 grams
  • 1/4 teaspoon fine sea salt
  • 0.5 oz espresso half of a shot, or sub 1/2 teaspoon espresso powder

No-churn Ice Cream

  • 2 cups heavy cream 473 ml
  • 1 can condensed milk 14 oz, 396 grams
  • 2 teaspoons vanilla extract



  1. Line a 8x8” pan with parchment paper, or grease it with butter and flour it.
  2. Pre-heat oven to 350 Fº.
  3. Melt butter and chocolate chips together in the microwave or over a double boiler. Whisk until the chocolate has melted and incorporated with the butter.
  4. Add sugar to the chocolate and butter mixture. Whisk until smooth.
  5. Add egg and vanilla extract and whisk until combined.
  6. Sift flour, cocoa powder, and salt, and add to the batter.
  7. Stir until combined.
  8. Pour espresso in and whisk until combined.
  9. Pour on the bottom of the prepared pan.
  10. Bake for 15-20 minutes.
  11. Remove and let it cool down all the way.
  12. I left my brownies on the counter overnight before mixing with the ice cream so they could harden up slightly, since I didn’t want the brownie pieces to dissolve as I stirred them in the ice cream.

No-churn Ice Cream

  1. Place a 9x5” loaf pan in the freezer.
  2. Whip heavy cream until it achieves stiff peaks. Whipping time will vary depending on the speed of your mixer. If you use a lower speed, whip for a few minutes. If using a high speed, you might need to whip for only a couple of minutes.
  3. Mix condensed milk with vanilla on a bowl.
  4. Add about 1 cup of the whipped heavy cream to the condensed milk and stir gently to combine.
  5. Now, pour the whole condensed milk/heavy cream mixture over whipped cream.
  6. Fold with a spatula gently until combined and smooth.
  7. Pour on the bottom of a 9x5” loaf pan.
  8. Place it in the freezer for 2 hours.
  9. Remove pan from the freezer after two hours, stir cut up pieces of brownie in the ice cream. Smooth the top and place the pan back in the freezer.
  10. Let it chill overnight.


  1. This no-churn ice cream will actually last for quite a bit in the freezer. Make sure to cover it nicely and store for up to 2 months.
Nutrition Facts
No-churn Brownie Ice Cream
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.