Silky, caramel-kissed scoops come together fast with pantry staples. No-Bake Brown Sugar Ice Cream with chia seeds adds crunch. Make it tonight. You’ll love it.
Meet your new favorite warm-weather treat that’s equal parts nostalgic and fresh. This No-Bake Brown Sugar Ice Cream with chia seeds blends deep caramel notes from dark brown sugar with a subtle, playful chia crunch. It takes minutes to mix, no oven required, and you don’t need an ice cream maker if you choose the no-churn method below. Scoop it as-is or press it over a simple cookie crust to serve it cake-style for celebrations.
No-Bake Brown Sugar Ice Cream with chia seeds
Brown sugar brings a cozy molasses depth that tastes like butterscotch. The chia seeds lend a light, nutty texture and help hold moisture, which keeps the scoops creamy. You can make this as a classic no-churn base in a loaf pan, or churn it for an ice cream parlor vibe. Either way, you’ll get lush, silky scoops with gentle caramel swirls and a pretty speckled finish.
Craving more cool sweets? Browse our No-Bake Desserts and plan a summer menu everyone will love. If you like serving dessert as a centerpiece, try a sliceable ice cream “cake” version below or pair scoops with a warm slice from Chocolate Cake. For more frozen inspiration, stop by Ice Cream Recipes or keep your pantry ready with our Pantry Staples guide.
Curious about the science of no-churn? Check out these helpful reads: Serious Eats on no-churn ice cream and tips from Food Network.
Why You’ll Love It
- Big caramel flavor, fast: Dark brown sugar adds butterscotch depth with no stove time or custard.
- No oven required: Mix, freeze, and scoop. Perfect for hot days or small kitchens.
- Two methods: No-churn for ease, churn for classic texture—both options are below.
- Chia glow-up: Tiny seeds add a light, fun crunch and help keep the base creamy.
- Pantry-friendly: You likely have most ingredients already.
- Serve cake-style: Freeze in a pan with a cookie crust for a sliceable dessert that looks like a mini ice cream cake.
Ingredients
- 2 cups cold heavy whipping cream (36% or higher fat). Substitute: coconut cream for dairy-free/vegan (see Variations).
- 1 can (14 oz / 397 g) sweetened condensed milk. Substitute: dairy-free sweetened condensed coconut milk for vegan.
- 1/3 cup packed dark brown sugar. Light brown also works, but flavor will be less molasses-forward.
- 1 tablespoon pure vanilla extract. Substitute: vanilla bean paste for flecks, or 1/2 teaspoon almond extract for a twist.
- 1/4 teaspoon fine sea salt. Balances sweetness and boosts caramel notes.
- 1 1/2 tablespoons chia seeds. Black or white chia both work.
- 2 tablespoons hot water, to bloom the chia. This quick soak softens the seeds.
- 1 tablespoon bourbon or vodka (optional). Alcohol lowers the freezing point for softer scoops; flavor is very subtle.
- Optional mix-ins (pick 1–2): 1/2 cup toasted chopped pecans; 1/3 cup crushed graham crackers; 1/4 cup mini chocolate chips; a ribbon of quick brown sugar syrup.
Quick brown sugar syrup: Stir 2 tablespoons brown sugar with 1 tablespoon very hot water until syrupy. Cool before swirling into the pan.
Step-by-Step Instructions
- Chill your gear: Pop a mixing bowl and beaters in the freezer for 10 minutes. Cold tools help cream whip faster.
- Bloom the chia: In a small bowl, mix chia seeds with 2 tablespoons hot water. Stir and let sit for 10 minutes, until the mixture looks slightly thick and the seeds are glossy.
- Make the base: In a large bowl, whisk condensed milk, brown sugar, vanilla, and salt. Keep whisking for 30–45 seconds to dissolve most of the sugar granules.
- Add chia: Scrape the bloomed chia (liquid and all) into the base and stir to evenly distribute the seeds.
- Whip the cream: In the chilled bowl, whip heavy cream to medium-soft peaks. It should hold lines when you lift the beaters yet still look silky and not clumpy.
- Lighten, then fold: Fold one-third of the whipped cream into the base to lighten it. Gently fold in the remaining cream until no streaks remain. If using bourbon or vodka, drizzle it in now. Fold in any mix-ins.
- Pan and swirl: Scrape into a chilled loaf pan. If you made the quick syrup, drizzle it over the top and use a knife to gently swirl.
- Seal and freeze: Press plastic wrap directly on the surface, then cover the pan with foil. Freeze at least 4 hours, or overnight for neat scoops.
- Serve: Let rest on the counter 5 minutes before scooping. Top with a pinch of flaky salt or a few extra chia seeds for contrast.
Churned option: Prefer the classic churn? Combine 1 1/2 cups whole milk, 1 cup heavy cream, 1/2 cup dark brown sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt in a saucepan. Warm just until the sugar dissolves (don’t boil). Chill fully, then churn per your machine’s directions. Stir in 1 tablespoon chia seeds during the last minute of churning, and freeze until firm.
Expert Tips
- Know your peaks: Medium-soft peaks give you a luxurious, scoopable texture. Over-whipping can create a crumbly, buttery feel.
- Don’t skip the salt: A touch of salt keeps brown sugar from tasting flat and reins in sweetness.
- Alcohol for scoopability: A tablespoon of neutral liquor keeps ice crystals in check and helps prevent rock-hard freezing.
- Bloom the chia: Soaking chia first prevents hard flecks and helps them suspend evenly in the base.
- Prevent ice crystals: Press plastic wrap directly on the surface to reduce air exposure and frost.
- Warm the scoop: Dip your scoop in hot water, then wipe and scoop for tidy rounds.
- Turn it into a cake: Press 1 1/2 cups crushed chocolate wafer cookies mixed with 5 tablespoons melted butter into a lined 8-inch pan. Freeze 15 minutes, spread in the ice cream, freeze firm, then slice.
Storage
Freeze the ice cream well covered for up to 2 weeks for best texture and flavor. Press plastic wrap directly on the surface and add a tight lid or foil over the pan. If you make the ice cream cake version, wrap the whole cake in a double layer of plastic and then foil; slice straight from the freezer and return leftovers right away.
Variations
- Dairy-free/vegan: Use 2 cups cold coconut cream and 1 can dairy-free sweetened condensed coconut milk. The coconut notes pair beautifully with brown sugar. Add 1 tablespoon vanilla and 1/4 teaspoon salt as written.
- Refined-sugar-reduced: Swap half of the sweetened condensed milk for full-fat evaporated milk and increase brown sugar to 1/2 cup to keep body (texture will be a bit icier). Or use coconut sugar for a toasty flavor; the color will be slightly darker.
- Nutty crunch: Stir in toasted pecans or walnuts and a ribbon of tahini for halvah vibes.
- Spice route: Add 1/2 teaspoon cinnamon and a pinch of ground ginger for a snickerdoodle twist.
- Salted caramel: Increase salt to 1/2 teaspoon and add a swirl of store-bought caramel just before freezing.
- Graham cracker cake: For a “Cakes” presentation, layer the ice cream between sheets of graham crackers in a loaf pan, then freeze and slice. It looks like an icebox cake with a creamy brown sugar filling.
FAQ
Can I make No-Bake Brown Sugar Ice Cream with chia seeds without condensed milk?
Yes. Use the churned method: milk, cream, brown sugar, vanilla, and salt. Churn, then add chia near the end. Texture is lighter and less sweet than no-churn.
Will the chia seeds get slimy?
No. A short bloom softens them so they’re pleasantly tender, not gooey. In frozen desserts they act more like tiny, delicate crunch.
How do I avoid rock-hard ice cream?
Don’t over-whip the cream, cover the surface well, and add 1 tablespoon alcohol if you can. Let the pan sit out 5 minutes before scooping.
Can I reduce the sugar?
You can cut the brown sugar to 1/4 cup. Sweetness will drop and the caramel note will be lighter. Keep in mind sugar also improves texture.
What’s the best way to turn this into an ice cream cake?
Line an 8-inch cake pan with parchment. Press in a cookie crumb crust, freeze, spread the ice cream, and freeze until firm. Decorate with crushed cookies or a caramel drizzle.
How long does it take to freeze?
At least 4 hours for soft-serve style scoops; 6–8 hours gives the cleanest scoops and slices.
Call to Action
If you made this recipe, tell me how it went! Leave a comment, share your tweaks, or rate it to help others. Save it to your dessert board for later, and send it to a friend who loves no-bake treats.
