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No Churn Graham Ice Cream With Brownie Fudge Swirl
No Churn Graham Ice Cream With Brownie Fudge Swirl
No Churn Graham Ice Cream With Brownie Fudge Swirl
No Churn Graham Ice Cream With Brownie Fudge Swirl cover
From the Cook
From the Cook
From the Cook
1/4

No Churn Graham Ice Cream With Brownie Fudge Swirl

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In medium bowl, combine sweetened condensed milk and crushed graham crackers and allow to sit for at least 20 minutes.
2
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After 20 minutes, press the mixture through a sieve and into a bowl to remove the excess graham cracker pieces.
3
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In a bowl of a stand up mixer fited with a whisk attachment, or with a hand-held electric beater, whip the heavy cream and vanilla to stiff peaks.
4
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Combine the sweetened condesed milk mixture and cream cheese, and then fold it all into the whip cream, careful of deflating it.
5
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Pour ⅓ of the mixture into a 9x5 loaf pan, add some brownies and swirl in fudge sauce, then repeat two more time with the remaining ice cream mixture.
6
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Cover tightly and freeze for at least 6 hours.

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Tips & Tricks (5)

  • Chill Your Bowl & Beaters ❄️
    Place your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream—this dramatically reduces whipping time and creates a more stable, fluffy texture that holds up better during freezing.
  • Crush Graham Crackers Intentionally 🍯
    Leave some cracker pieces slightly chunky while crushing others into fine crumbs; this creates interesting texture variation throughout the ice cream rather than a uniform, gritty consistency.
  • Swirl with Patience & Strategy 🌀
    Partially freeze the mixture for 2-3 hours before adding your brownie fudge swirl, then fold it in with broad, under-and-over motions rather than mixing—this prevents the swirl from breaking down and creates beautiful ribbons.
  • Soften Cream Cheese Properly 🧈
    Leave cream cheese at room temperature for 30 minutes and whisk it separately with condensed milk first to eliminate lumps, ensuring a perfectly smooth, lump-free ice cream base.
  • Extract Maximum Vanilla Flavor 🌿
    Use pure vanilla extract rather than imitation, and add it after whipping the cream to prevent it from interfering with the whipping process while maintaining its full aromatic potency in the final product.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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