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No-Churn Brigadeiro Ice Cream

Brigadeiro Ice Cream

David Taylor
This ice cream is chocolaty, sweet, and will satisfy the entire family! Made of condensed milk and cocoa powder, butter, and heavy cream, this tasty treat will be gone in no time!
Prep Time 5 mins
Cook Time 10 mins
Freazer Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine Brazilian
Servings 2 pints


  • 2 cans sweet condensed milk 15 ounces cans
  • 1 cup cocoa powder
  • 2 tbsp butter
  • 2 ΒΌ cups heavy cream very cold
  • Pinch salt


  • chocolate sprinkles
  • Rainbow sprinkles
  • grated coconut
  • chopped nuts


  • Start by putting your heavy cream in the freezer for 10 to 20 minutes, so it can be super cold!
  • In a heavy bottomed pot, mix the sweet condensed milk, 1 cup cocoa powder and butter. Bring it to the stove, over medium low heat, and cook, stirring constantly, until it thickens and you can see the bottom of the pot (about 10 minutes). Remove from heat, stir in 1/4 cup heavy cream and reserve to cool.
  • Using a hand or stand mixer, whip the remaining cream until it holds stiff, billowy peaks, about 3 minutes. Turn the speed to low and slowly add 3/4 of the brigadeiro mixture (room temperature). Then, add the salt and remaining cocoa powder and continue mixing until smooth and creamy.
  • Transfer 1/3 of the ice cream mixture to a freezer safe container and, with the aid of a spoon, add a few swirls of the remaining brigadeiro. Add a second layer of ice cream and repeat the swirling. Finish off with the third and last layer and swirl what's left of the brigadeiro.
  • Cover with a piece of wax paper, pressing it against the surface to prevent ice crystals from forming.
  • Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze.
  • When ready to serve, garnish with chocolate sprinkles to resemble a brigadeiro ball! :)