Toasted Marshmallow Chunky Brownie Batter No-Churn Ice Cream

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Brownie batter no-churn ice cream with chunks of chocolate and toasted marshmallows swirled throughout! This easy no-churn ice cream recipe combines 3 favorite desserts – brownies, s’mores, and no-churn ice cream, into one homemade frozen dessert!

What’s better than licking the brownie bowl? How about turning the brownie batter into a no-churn ice cream, swirled with gooey roasted marshmallows and pieces of your favorite chocolate? And you can easily make this a gluten-free brownie batter no-churn ice cream! Forget the s’mores and make Toasted Marshmallow Chunky Brownie Batter No-Churn Ice Cream.

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Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

I can’t believe we’ve reached the end of this epic week of ice cream. You didn’t miss any of the creamy, dreamy goodness, did you? I didn’t have a recipe on the first day, but TWENTY-ONE of my friends did! On Tuesday I gave you Nutella Swirl Toffee Crunch No Churn Ice Cream, and that was pretty flippin’ fabulous, plus another TWELVE frozen treats from my bloggy buds! Wednesday was an off day for me, but one of our lovely hostesses, Susan, not only has this amazing Cherry Almond Chocolate Semifreddo, she also gives you links to yet another EIGHTEEN ice cream recipes. On Thursday, not only were there SIXTEEN more sweet treats, but I made some adorable and super yummy Flourless Chocolate Almond Coconut Ice Cream Sandwiches. And yesterday had yet another FIFTEEN frozen fabulosities, PLUS this gorgeous Roasted Blueberry Cheesecake Ice Cream from the amazing Kim, our other hostess.

You know what else I can’t believe? I posted desserts all week, and not one of them contains peanut butter. That’s like totally unheard of in this house.

But who needs peanut butter when you have this Toasted Marshmallow Chunky Brownie Batter No-Churn Ice Cream!

Holy shazowie, people! This Toasted Marshmallow Brownie Batter Chunk No-Churn Ice Cream is absolutely incredible. No-churn ice cream is already super rich and creamy. Then I went ahead and made it taste like you’re licking a brownie batter bowl. Except it’s ice cream, which only makes it better. Then I went and did one better, toasting marshmallows under my broiler and mixed them in to create a sticky swirl of goo.

But wait, there’s more. Chocolate! Because I have to have texture in my ice cream, I added chopped up chocolate bars, in this case, milk chocolate Hershey bars, to make it sorta s’mores-ish. Only even yummier because, again, brownie batter no-churn ice cream. You’re following along, right? Or are you already delirious at the thought of this awesomeness?

Just wait till you taste it! I die, people. I die!

So grab yourself a few scoops of brownie batter no-churn ice cream!

Have you entered and told us your favorite flavor yet?

5 from 1 vote

{Gluten Free optional} Toasted Marshmallow Brownie Batter Chunk No-Churn Ice Cream

A simple no-churn ice cream that tastes like brownie batter, and is swirled with gooey roasted marshmallows and pieces of your favorite chocolate.

Prep: 15 minutes mins

Freezing Time 3 hours hrs

Total: 3 hours hrs 15 minutes mins

Servings: 8

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Ingredients

• About 25-30 large marshmallows
• One pint heavy cream well chilled
• 2/3 cup of your favorite brownie mix I used Betty Crocker Gluten-Free Brownie Mix
• One 14.5 oz. can of sweetened condensed milk regular or fat free
• About 1 c chocolate chunks or chips I used chopped milk chocolate bars

Instructions

• Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
• While the bowl is chilling, preheat your broiler. Coat a piece of aluminum foil with cooking spray and place the marshmallows in a single layer. Place the marshmallows under the broiler for 2-4 minutes, or until browned and toasted. Remove from the oven and set aside to cool to room temperature.
• In the chilled bowl, using an electric mixer or whisk, combine the heavy cream and brownie mix, and beat to soft peaks.
• Gently fold the sweetened condensed milk into the whipped cream.
• Break up the marshmallows on top of the cream mixture, add the chocolate chunks, and gently fold in.
• Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.

Nutrition Facts

{Gluten Free optional} Toasted Marshmallow Brownie Batter Chunk No-Churn Ice Cream

Amount Per Serving

Calories 569 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 21g105%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 84mg28%

Sodium 139mg6%

Potassium 304mg9%

Carbohydrates 61g20%

Fiber 0.004g0%

Sugar 53g59%

Protein 7g14%

Vitamin A 1002IU20%

Vitamin C 2mg2%

Calcium 196mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Brianne @ Cupcakes & Kale Chips

Course: Dessert, Ice Cream

Cuisine: American

Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

Did you make this?

Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips

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Enjoy! If you like this recipe, you’ll love these…

• Funky Monkey PB Ripple Chip Banana Ice Cream
• S’Mores Chocolate Chip Cookie Cups {gluten free optional}
• Chocolate & Peanut Butter Frozen Yogurt Bars

In addition to my Toasted Marshmallow Chunky Brownie Batter No-Churn Ice Cream recipe, here are today’s frozen treats from the Ice Cream Week Participants:

• Oreo Ice Cream Cake by Cravings of a Lunatic
• Coffee and Donut Sundae by The Girl in the Little Red Kitchen
• Pinot Noir Ice Cream by The Redhead Baker
• Triple Peach Ice Cream by Cookistry
• Root Beer Float by My Catholic Kitchen
• Black Forest Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch
• Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks
• Key Lime Pie Milkshake by Love and Confections
• Caramel Toffee Apple Parfaits by Farm Fresh Feasts
• Orange Creamsicle Float by Noshing with the Nolands
• Gluten Free Baked Alaska by Gluten Free Crumbley
• Toasted Almond and Cherry Ice Cream by The Messy Baker

Toasted Marshmallow Chunky Brownie Batter No-Churn Ice Cream, from me!

• Coconut Ice Cream Snowballs by Mother Would Know
• No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours
• Pina Colada Ice Cream with Dark Chocolate Magic Shell by Quarter Life (Crisis) Cuisine

We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends. Kim and Susan would like to thank all the participants and sponsors for joining in the fun. It’s take a village to make this much ice cream! See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Ciao! And if all of these amazing ice cream recipes aren’t enough, now you get to win an amazing prize pack to help you churn up a ton of your own! Remember – ONE WINNER TAKES ALL!

Update: The giveaway is over and the entry form is no longer in this post.

Disclaimer: I did not receive any product or compensation for participating in this event