a whole java mocha fudge brownie no churn ice cream cake


Everything good in life is inside this swirly dreamy ice cream cake. Reminiscent of BR’s iconic Jamocha Almond Fudge, this cake just makes me happy. Imagine coffee flavored ice cream with big fudgy swirls, sitting on top of a rich brownie crust that stays chewy in the freezer.

ice cream

Some believe that no-churn is the ice cream equivalent of Cheez Whiz. If you are purist, go ahead and substitute espresso gelato for a seriously sophisticated cake. I won’t lie and say that no-churn has the same complexity as traditional ice cream. But it is fantastically delicious and embarrassingly easy to make – no custard, no cooking, and no machine needed. What’s not to love about that?

fudge swirl

There are two ways to go on this: thick chocolate sauce or thin fudge sauce. Tastewise it’s about the same. When it comes to the marbling, chocolate sauce is easier to swirl if you make it thick enough (the cake in the photos was made using chocolate sauce). Fudge is great but it can be hard to work with when cool (too warm and it will melt into the ice cream) The advantage of fudge is having a chocolate streak with some chew to it.


Included is a recipe for brownies formulated to stay chewy in the freezer. But you can use any brownie recipe and just undercook it slightly. Feel free to use leftover or storebought brownies as well.

You make everything this cake from scratch or take a few short cuts. Use commercially made ice cream, fudge sauce or make brownies from a box – whatever works for you.



Java Mocha Fudge Brownie Ice Cream Cake is a showstopping dessert that’s embarrassingly easy to make. No-churn coffee ice cream with big chocolate swirls sits on top of a brownie base that stays chewy in the freezer.   



  • 225g  chocolate
  •   25g  cocoa powder*
  • 165g  butter
  • 1 tsp  espresso powder
  • 150g  sugar
  • 150g  eggs (3 large)
  • pinch of salt
  • 125g  all-purpose flour
  • 1/2 tsp baking powder


  • 1 can sweetened condensed milk*
  • 2 TBS      coffee liqueur
  • 1/4 cup   cocoa powder
  • 1 TBS      espresso powder
  • 2 cups     heavy cream



Preheat the over to 325 F.  Butter an 8″ square baking dish. 

Melt the chocolate, cocoa powder, espresso powder, and butter together in a metal bowl over a pot of simmering water.  Stir until completely smooth and reserve for later. 

 Combine the flour and baking powder then set aside. 

In a stand mixer fitted with the whip attachment, combine the sugar, eggs, and salt.  Whip for 5 minutes at high speed.  Reduce to low speed and slowly add the chocolate mixture.  

Stop the mixer and add in the flour that was set aside.  Mix by hand until just combined. 

Pour batter into the prepared pan and bake for 20-25 minutes.   Cool brownies in the pan on a rack.  

To make the crust, line the bottom of a 9″ round silicone cake pan with a round of parchment paper.  Break up the brownies with your hands and press into the cake pan.  The pan should be somewhere between one fourth to halfway full.  The brownie layer should be firm and a little dense but not as tightly compressed as graham cracker crumbs in a pie crust (you want a consistency similar to a cake pop) 


Combine the sweetened condensed milk and coffee liqueur.  Slowly whisk in the cocoa powder and espresso powder a little at a time to prevent clumping (if it clumps just keep whisking vigorously) Set aside. 

Whip the cream on high speed until soft peaks form.  Thoroughly mix 1/3 of the cream into the condensed milk mixture.   Fold in the rest of the whipped cream. 


Pour half of the ice cream on top of the brownie base.   Drizzle in roughly a 1/2 cup of the chocolate or fudge sauce and swirl gently with a clean spoon.   The remaining ice cream is poured on top, drizzle in another 1/2 cup of chocolate or fudge and swirl again.  

Freeze for a minimum of 4-6 hours before unmolding. 


  • 14 oz can of sweetened condensed milk
  • chocolate sauce:  if using chocolate sauce, make it a little thicker than the recipe calls for. Be sure to keep the chocolate sauce or fudge sauce at room temperature before swirling.  Too hot and it will melt into the ice cream.  Too cold and it will clump instead of swirl.

One Comment

  • Kay

    I haven’t tried this yet; I’m scrolling back through your posts after making your dark chocolate ice cream.

    This comment is about the contempt some people apparently feel for no-churn ice cream. I started making it last summer and made it four times: fresh local strawberry, Meyer lemon, pumpkin spice, and chocolate. I use organic sweetened condensed milk made with real sugar and a local heavy cream from grass-fed cows. The flavors were simple–just strawberries, just lemons, just pumpkin and spices, etc.

    The taste of the resulting ice cream was extremely pure. Is that what you mean by lack of complexity? It was far superior to almost any ice cream I’ve had (except for a local ice cream made with duck eggs that we drove 70 miles to try). I love it. A small amount is extremely satisfying. And unlike churned ice cream, it still tastes delicious when cold and melting, as my husband and I discovered after an event with the chocolate ice cream, which we slurped off large spoons until it was all gone.

    The cheez whiz comparison you mentioned seems needlessly insulting for something so delicious and, if you use good ingredients, free of chemicals.

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