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–+ servings
three scoops of turtle brownie ice cream in loaf pan
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5 from 2 votes

Turtle Brownie No Churn Ice Cream

Rich and creamy ice cream swirled with gooey caramel, rich brownies, and toasted pecans.
Prep Time20 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: how to make homemade ice cream, no churn ice cream recipe
Servings: 12 servings
Calories: 414kcal
Author: The Chunky Chef

Ingredients

  • 2 cups heavy whipping cream very cold
  • 14 oz can sweetened condensed milk
  • 1 1/2 cups chopped or crumbled brownies
  • 1/2 cup caramel sauce
  • 1/2 cup chopped pecans
  • 1 tsp vanilla extract
  • 1/4 tsp kosher or sea salt

Instructions

Prepare

  • Add a 9x5" loaf pan to the freezer to chill.

Toast the nuts

  • To a dry skillet, add pecans and cook over MED heat. Cook, stirring often, for about 3-5 minutes, until very fragrant and golden. Turn off the heat and set skillet aside to cool.

Mix

  • Add the cold heavy whipping cream to a large mixing bowl and beat on MED-HIGH speed with an electric hand mixer until light and fluffy, and stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**
  • Add the sweetened condensed milk and vanilla extract, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.

Layer

  • Remove loaf pan from the freezer and pour in half of the whipped cream mixture.
  • Spoon half of the caramel sauce, half the brownie pieces, and half the pecans over the top, then use a bamboo skewer, butter knife or toothpick to swirl the filling into the whipped cream mixture.
  • Top with remaining half of the whipped cream mixture, then top that with the remaining caramel sauce, brownies, and pecans. Swirl again.

Freeze

  • Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (overnight is best).

Serve

  • Scoop and serve as desired. Store leftovers in a freezer-safe airtight container.

Notes

  1. Recipe makes approximately 1.5 - 2 quarts, which I've estimated is 12 servings (1/2 cup per serving). Of course, feel free to break this up into as many (or as little) servings as you'd like.
  2. Stiff Peaks - When you turn the mixer upside down (with it OFF), so the beaters are facing up, the cream will stand up in a peak (like a little mountain), and not fold over onto itself. This is a great visual guide from Taste of Home.
  3. For the best storage, I recommend a container like this one (amazon link).
  4. Exact time needed for freezing will depend on how cold your freezer is.

Nutrition

Calories: 414kcal | Carbohydrates: 48g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 220mg | Potassium: 180mg | Fiber: 0.3g | Sugar: 39g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg