From a previous brownie bake sale, there has been a few pieces of left over from the red velvet cheesecake and what better way to use left overs than implementing them in another new recipe?

Every time during a hot day, my first thought would be a cold drink in the line of white wine, a lemonade or an ice-cream cone. Some times some of these options are far fetched from what’s available in the house and you just end up drinking cold water to quench that craving. Depending on where you are, your options and choices will vary. In this case, you or I are probably home and the sun is beaming at you and all we can think of is a sweet cold treat. In my case, the distance between my home and the supermarket is a 10 mins walking distance and in some cases, you might end up forking out a couple of coins for that treat. Thought is, what’s stopping you from creating something similar, something fresh, something delicious cause you know the love that’s been poured into your craft without added preservatives is so much better than what’s in the supermarket shelf. The answer should be nothing! Nothing at all. Think of this – this way. Invest in a few key ingredients and make time to DIY, it will be so much satisfying and you’ll never turn back for a store bought version ever.

This very recipe, I will be making it without an ice-cream maker, but with just one important tool that will make life bareable. You’ll need very few ingredients and patience to bring it to life.

Let’s make: Homemade ice cream with flavored left over brownies.

Prep time: 30 mins   Freeze time: Overnight

Yields: 1-1/2 Loaf pans.

Main Ingredients: 

  • 2 cups of cold whipping cream
  • a pinch of salt
  • 395g of sweetened condensed milk
  • Left over – red velvet cheesecake brownies

*Extras – but important*

  • White vinegar
  • Paper towels

Important tools used & needed:

  • Large mixing bowls
  • Rubber spatula
  • 2 – loaf pans
  • Freezer
  • Measuring jug
  • An electric hand mixer
  • Ice cream bowls
  • Ice cream scoop
  • Cling film foil
  • containers with lids


Step 1: Clean all your tools: Wipe down all your tools with white vinegar and paper towels. This will help remove all grease or dust particles from all the equipment you’ll be using. By doing so, you’ll acquire better results on the finished or end product.

Step 2: Chill the loaf pans in the freezer until ready to use.

Step 3: Assemble the 1st mix: In one of the mixing bowls, open your can of sweetened condensed milk and pour it into the bowl. Add in the left over brownies. Make sure to first chop them up into little pieces, then add them into the bowl. Add a pinch of salt. DON’T MIX THEM just yet. Set the bowl aside.

Step 4: Prep the Whipping cream: Take out the whipping cream from the fridge and measure the required amount. In a clean larger mixing bowl, add in the whipping cream. Start whipping the cream non-stop for 4 exact minutes until your get stiff peaks. Just as shown in the video above.

Step 5: Fold in:  Start by adding a quarter of the whipped cream to the sweetened condensed milk and brownies mixture. Using a rubber spatula, start folding from the sides, under and back up and repeat the process until all has been mixed in. Allow the video to guide you.

Step 6: Assemble and Freeze: Take out one of the loaf pans from the freezer. The pan should be very cold and chilled out. Add part of the cream mixture into the loaf pan, level it out and place it back into the freezer to harden. Repeat the same for the other loaf pan.

Step 7: We wait: overnight to acquire the best results.

Step 8: Garnish and serve. You can choose to use and normal spoon to serve or use an ice cream scoop for the same.

Bon Apetite!

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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