Maybe you guys have noticed that I bake a lot of brownies around here. Like… a LOT. It’s kind of my default setting. Some people stress clean, some people online shop, and I—well, I bake brownies like it’s my civic duty. Chocolatey, chewy, crispy-edged little squares of peace. Sometimes they're classic. Sometimes they’ve got espresso, peanut butter, tahini, marshmallows, walnuts, or—don’t judge—leftover Halloween candy from three years ago.

And you know what? Most of the time, those brownies do not hang around long enough to see the light of day. But every now and then, there’s a surplus. Maybe I got a little overzealous with the batch size. Maybe the kids were running around all over the place and didn’t devour their usual rations. But one thing I am is resourceful. Waste not, want not, and all that jazz.

So when there are leftover brownies in this house—which again, is rare, but not impossible—I break out one of my favorite kitchen magic tricks: No Churn Brownie Caramel Swirl Ice Cream.

Yes, I do have an actual ice cream maker. The kids gifted it to me a couple Mother's Days ago and I absolutely LOVE it. (Shoutout to them for supporting my dairy-based dreams!) But it does require a little advance planning—like, freezing the bowl for 24 hours and mentally committing to churning. And sometimes, I just don’t have that kind of foresight. Sometimes I need dessert now, not dessert in a vaguely distant future. Enter: no churn ice cream.

This recipe is ridiculously simple, dangerously delicious, and fully customizable. But more importantly, it gives those extra brownies a second life. Like ice cream CPR. So if you're sitting on a half-pan of brownies and wondering what to do—congratulations, you're about to become everyone's favorite person.

Let’s get into it.

No Churn Brownie Caramel Swirl Ice Cream

Makes about 1.5 quarts (aka enough to “share,” but only if you want to)

Ingredients:

• 2 cups heavy whipping cream

• 1 (14 oz) can sweetened condensed milk

• 1 tsp vanilla extract

• 1½ - 2 cups brownie chunks (from your “extras”—see what I did there?)

• ½ cup caramel sauce (store-bought or homemade if you're feeling fancy)

• Optional: a pinch of salt (especially if your caramel isn’t already salted)

Instructions:

1. Whip it good.
   In a large bowl (or the bowl of a stand mixer if you're lazy like me), whip the heavy cream until you get nice, soft peaks. You’re going for pillowy but not stiff. Think: “clouds that look like they might know your secrets.”

2. Mix the base.
   In another bowl, stir together the sweetened condensed milk and vanilla extract. If you're adding a pinch of salt (which I highly recommend if your caramel’s on the sweet side), toss that in here too.

3. Combine forces.
   Gently fold the whipped cream into the condensed milk mixture. Don’t go full Hulk here—we want to keep that airy fluffiness, not squash it into oblivion. This is your creamy ice cream base. You could stop here and have a perfectly vanilla treat. But we are not quitters, and we are not boring.

4. Add the brownies.
   Toss your brownie chunks into the base and gently stir to combine. If some of them break up a little into smaller fudgy bits, even better—it’s like chocolate confetti.

5. Swirl like a pro.
   Pour half of the mixture into a freezer-safe loaf pan or container. Drizzle half the caramel over the top and swirl it through with a knife or skewer. Add the rest of the ice cream base, drizzle the remaining caramel, and swirl again. Artisanal. Rustic. Delicious.

6. Freeze time.
   Cover your masterpiece (plastic wrap, foil, a lid—dealer’s choice) and freeze for at least 6 hours, or overnight if you can bear to wait.

7. Serve it up.
   Scoop, devour, repeat. Also: hide a portion in the back of the freezer behind the bag of frozen peas if you live with people who eat quickly. Trust me.

A Few Notes from the Field (aka My Kitchen):

• Can I use store-bought brownies? You absolutely can. I’m not coming into your home to check. But if they’re homemade… it just hits different.

• Caramel sauce ideas: I keep a jar of good salted caramel in the fridge like it’s ketchup. But if you want to make your own, that’s also very “main character energy.”

• Want to mix it up? Add chopped nuts, mini chocolate chips, or swirl in a little peanut butter or Nutella. Live your best life.

• Kids involved? Let them swirl in the caramel. Will it be chaotic? Yes. Will it taste amazing? Also yes.

Final Thoughts from the Girl Who Made Too Many Brownies Again

Look, I never plan to have leftover brownies. It’s not like I wake up and think, “Today I’m going to fail at self-control.” But when it happens—and it does—it’s comforting to know I can turn that accident into a creamy, dreamy treat that tastes like the inside of a chocolate lover’s soul.

And hey, if no one else is around and you end up eating this ice cream straight from the pan at midnight while watching a show you’ve already seen three times? You’re not alone. I see you. I am you.

So the next time life gives you too many brownies (or you just make too many on purpose—no judgment), don’t toss them. Turn them into ice cream. It’s fast, it’s fabulous, and it’s way easier than pretending you didn’t just bake two pans for a family of four.

You're not wasteful. You're a visionary. A dessert-saving genius. A brownie whisperer.

Now go forth and churn without churning. ✨🍦