This rich and creamy Peanut Butter Brownie Ice Cream is a flavorful cold treat you will want to make over and over again. It’s perfect for peanut butter, chocolate, AND cheesecake lovers! It’s not overly sweet, either. The cream cheese adds a hint of tanginess to balance the decadent flavors of the other ingredients. Each bite is pure magic!
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The brownie chunks are by far the best part! They are rich, chocolatey, and have a chewy texture even when frozen. This ice cream tastes just like a brownie with peanut butter. All of the flavors in this dessert come together to create such a memorable bite.
If you like brownie ice cream recipes, you will love Brownie Ice Cream with Caramel and Mint Brownie Ice Cream.
Why You’ll Love This Recipe
- It’s quick and easy: It takes just a few minutes to measure and mix your ice cream. Then, it’s ready to be placed into the freezer to set.
- It has only 6 ingredients: You need just 6 ingredients to make this peanut butter ice cream recipe. They are simple and inexpensive, too.
- There’s no churning required: This no-churn ice cream comes together with just a hand mixer and a freezer. No ice cream maker needed!
Ingredients
The ingredients in this recipe are commonly used in most no-churn ice cream recipes. It includes peanut butter, cream cheese, and brownies to achieve the ultimate dessert.
- Heavy cream: This is a key ingredient, as it helps make the ice cream perfectly fluffy and creamy.
- Vanilla extract: The subtle vanilla flavor ties in the flavors of the other ingredients. It’s one of my favorite items to use in baked goods and desserts.
- Sweetened condensed milk: All no-churn ice creams use sweetened condensed milk, not just as a sweetener but to help prevent the ice cream from becoming icy and grainy as it freezes.
- Peanut butter: I mix the peanut butter right into the ice cream base to make it a peanut butter ice cream. You can add more and swirl it in before you freeze it, too.
- Cream cheese: The tangy flavor of the cream cheese balances the saltiness of the peanut butter and the richness of the chocolate. Plus, it makes this recipe taste like cheesecake!
- Brownies: You may use store-bought brownies or your favorite homemade recipe. I recommend these Brown Butter Brownies.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Double chocolate: Make chocolate peanut butter brownie ice cream by adding some cocoa powder to the ice cream base. It adds richness and extra chocolate flavor.
- Pretzel peanut: Fold in crushed pretzels and peanuts for a salty flavor and crunchy texture.
- Strawberry: Add diced strawberries for a fruity twist!
How to Make Peanut Butter Brownie Cheesecake Ice Cream
Here are the instructions on how to make this decadent dessert using homemade ice cream and brownies. Ensure all of your ingredients are measured and ready before you get started!
Step 1: Beat the cream and vanilla. Pour the heavy cream and vanilla extract into a large mixing bowl. Use an electric mixer to beat the ingredients at medium speed for 3-5 minutes. It’s ready when stiff peaks form.
Step 2: Add the remaining ingredients. Add the condensed milk, peanut butter, cream cheese, and brownie pieces. Use the mixer to beat the mixture until everything is well combined with the whipped cream.
Step 3: Transfer and freeze. Next, pour the ice cream mixture into a loaf pan and spread the top evenly. Cover it tightly with plastic wrap and put it in the freezer for a minimum of 5 hours or until it feels firm.
Step 4: Serve. Scoop the ice cream and enjoy!
Recipe Tips
- Storage directions: Store the peanut butter ice cream tightly covered in the freezer for up to 2 months.
- Let it sit before scooping: If the ice cream is hard straight from the freezer, let it sit on the counter for 5-10 minutes. This will help it soften and make it easier to scoop.
- Gently add the brownies: Fold the brownies into the ice cream gently if you want larger chunks. Otherwise, feel free to break them up to have tinier pieces throughout. You can even top the ice cream with more brownie pieces before you freeze it.
- Use cold ingredients: Ensure the heavy cream is cold when you whip it. This will keep it from falling flat and becoming thin and runny.
If you love recipes like this homemade ice cream, you may also enjoy this Reese’s Peanut Butter Cup Ice Cream or this Red Velvet Ice Cream!
Serving Suggestions
- Make the ultimate peanut butter ice cream sandwich using peanut butter M&M cookies.
- Serve a scoop alongside cake mix cookie bars or chocolate chip cookie cake for an indulgent dessert.
- It’s especially good with cakes such as chocolate loaf cake and Reese’s cupcakes.
Recipe FAQs
I don’t recommend doing so. It naturally separates, and the oil will compromise the texture of the ice cream.
Ensure that it is covered tightly with plastic wrap. Let it touch the surface of the ice cream so you don’t get any ice crystals.
This can happen if it’s overmixed. If the heavy cream is whipped too much, it loses the air that gives the ice cream its light, creamy texture. As a result, the ice cream can become dense and hard.
More Delicious Peanut Butter Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peanut Butter Brownie Double Cheesecake Ice Cream
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- ½ cup creamy peanut butter
- 1 8-ounce block cream cheese softened
- 1 cup crumbled brownies
Instructions
- Add your heavy cream and vanilla to a large mixing bowl. Use an electric hand mixer to beat the cream for 3-5 minutes on medium speed. Your cream should begin to develop stiff peaks.
- Once the cream starts developing stiff peaks, add the peanut butter, condensed milk, cream cheese, and brownies. Keep the mixer on medium speed and whisk the ingredients together until they are incorporated with the whipped cream.
- Transfer your ice cream mixture to a 9x5-inch loaf pan and cover with plastic wrap.
- Let your ice cream freeze for 5 hours, or until the top of the ice cream is firm to the touch. Let the ice cream soften on the counter for a few minutes before scooping. Enjoy!
Notes
- This peanut butter brownie ice cream has a shelf-life of about 2 months in the freezer if tightly covered.
- Avoid using natural peanut butter in this recipe because it will separate, and the oil will adversely affect the ice cream’s texture.
- If you’re struggling to scoop the ice cream, let it sit at room temperature for 5-10 minutes to soften.
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