These Brownie Stuffed Ice Cream Bars combine everything you love about brownies and ice cream into one irresistible frozen dessert. Each homemade magnum is filled with creamy no-churn vanilla ice cream and chunks of rich fudgy brownie before being coated in a crisp chocolate shell. For an extra indulgent finish, roll them in chopped hazelnuts to create a Ferrero Rocher-inspired treat. Whether you’re making them for summer parties, birthdays, or simply to satisfy your chocolate cravings, these homemade brownie magnums are guaranteed to become a family favourite.
Why you will love this recipe?
If you’re a fan of brownies, chocolate, and ice cream, these homemade Brownie Stuffed Ice Cream Bars are the ultimate dessert. The combination of rich brownie chunks, smooth vanilla ice cream, and a crisp chocolate shell creates the perfect balance of textures in every bite. Better yet, this recipe doesn’t require an ice cream machine, making it incredibly easy to prepare at home. You can even customise them with chopped hazelnuts, sprinkles, or your favourite chocolate for endless variations.
Expert Tips for Best Results!
- Don’t overbake the brownie – Bake the brownie until the edges are set but the centre is still slightly fudgy. It will continue to firm up as it cools, giving you soft, rich brownie pieces inside the ice cream.
- Cool the brownie completely – Make sure the brownie has cooled fully before folding it into the ice cream. Warm brownie pieces will melt the ice cream mixture and affect the final texture.
- Whip the cream to medium peaks – Avoid overwhipping the cream. Medium peaks create a light, creamy no-churn ice cream that freezes beautifully without becoming grainy.
- Fold gently – When combining the whipped cream with the condensed milk, fold gently to keep as much air in the mixture as possible. This creates a softer, creamier ice cream.
- Freeze until completely solid – Freeze the assembled magnums for at least 8 hours, but preferably overnight, so they hold their shape when dipped into the warm chocolate.
How to make Brownie Stuffed Ice cream Bars?
Step 1: Bake the Brownie
Preheat the oven to 175°C (350°F) and line a 7–8-inch loaf pan with baking paper. Melt the butter and chocolate together until smooth, then whisk in both sugars. Add the egg and vanilla, followed by the flour, cocoa powder, and salt. Fold gently until just combined before transferring the batter to the prepared pan. Bake for 15–20 minutes until the edges are set while the centre remains slightly fudgy. Allow the brownie to cool completely before cutting it into small bite-sized pieces.
Step 2: Prepare the Ice Cream
In a large chilled bowl, whip the cold heavy cream until thick and fluffy. Next, gently fold in the condensed milk and vanilla until the mixture is smooth, light, and fully combined without deflating the whipped cream.
Step 3: Assemble the Ice Cream Bars
Spoon a layer of the ice cream mixture into each magnum mould, filling it about halfway. Insert the wooden sticks, then add several brownie pieces to each mould. Cover with the remaining ice cream mixture and smooth the tops. Freeze for at least 8 hours, or preferably overnight, until completely firm.
Step 4: Coat the Ice Cream Bars
Melt the milk chocolate and stir in the neutral oil until smooth and glossy. Carefully remove the frozen ice cream bars from the moulds and immediately dip each one into the melted chocolate. Allow the excess chocolate to drip away before placing the bars onto baking paper.
Step 5: Decorate and Serve
If using chopped hazelnuts, sprinkle them over the chocolate coating immediately while it is still wet so they stick properly. Allow the coating to set for a few minutes, then serve immediately or return the bars to the freezer until ready to enjoy.
Frequently Asked Questions
Can I use store-bought brownies?
Yes. Homemade brownies provide the best flavour and texture, but good-quality store-bought brownies work well too.
Do I need an ice cream machine?
No. This recipe uses a simple no-churn vanilla ice cream, so no ice cream maker is required.
Can I use dark chocolate for the coating?
Absolutely. Dark, milk, or even white chocolate all work well depending on your preference.
Can I make these brownie stuffed ice cream bars ahead of time?
Yes. They’re perfect for making several days in advance and storing in the freezer until needed.
How to Store Brownie Stuffed Ice Cream Bars?
Store the finished ice cream bars in an airtight freezer-safe container for up to 2 weeks. To prevent them from sticking together, place a sheet of baking paper between each layer. For the best texture, keep them frozen until ready to serve.
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Recipe Card
Brownie Stuffed Ice Cream Bars
Brownie Stuffed Ice Cream Bars are made with homemade fudgy brownies, creamy no-churn vanilla ice cream, and a crisp milk chocolate coating. Easy to prepare ahead of time, they're the perfect frozen dessert for warm days or special occasions.
Ingredients
For Brownie:
- 3 1/2 tbsp butter (50 g)
- 2 1/3 oz chopped chocolate (67 g)
- 1/3 cup + 1 tbsp powdered sugar (47 g)
- 2 1/2 tbsp brown sugar (33 g)
- 1/4 cup plain flour (30 g)
- 1 tbsp + 1 tsp cocoa powder (10 g)
- Pinch of salt
- 1/3 tsp vanilla extract
- 1 large egg
For Vanilla Ice Cream:
- 3/4 cup + 2 tbsp cold heavy cream (200 g)
- 1/3 cup + 1 tbsp sweetened condensed milk (120 g)
- Vanilla (to taste)
For Chocolate Coating:
- 5 1/3 oz chopped milk chocolate (150 g)
- 1 1/2 tbsp neutral oil
Optional:
- Chopped hazelnuts (for a Ferrero Rocher-style topping)
Instructions
- Preheat the oven to 175°C (350°F) and line a 7–8-inch loaf pan with baking paper. Melt the butter and chocolate together until smooth, then whisk in the powdered sugar and brown sugar. Add the egg and vanilla extract, followed by the flour, cocoa powder, and salt. Fold gently until just combined, pour the batter into the prepared pan, and bake for 15–20 minutes until the brownie is set around the edges but still slightly fudgy in the centre. Cool completely before cutting into small chunks.
- Meanwhile, pour the cold heavy cream into a chilled mixing bowl and whip until thick and fluffy. Gently fold in the sweetened condensed milk and vanilla extract until smooth, creamy, and fully combined.
- Spoon some of the ice cream mixture into each magnum mould, filling them halfway. Insert the ice cream sticks, scatter generous pieces of cooled brownie into each mould, then cover with the remaining ice cream mixture. Smooth the tops evenly and freeze for at least 8 hours, or preferably overnight, until completely firm.
- Melt the milk chocolate in a tall, narrow glass or microwave-safe bowl, then stir in the neutral oil until the chocolate is smooth and glossy. Carefully remove each frozen ice cream bar from the mould and dip it straight into the melted chocolate, allowing any excess coating to drip away.
- Immediately sprinkle chopped hazelnuts over the chocolate coating if using, while it is still wet. Allow the chocolate shell to set for a minute or two before serving, or return the ice cream bars to the freezer until ready to enjoy.
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