Peanut Butter Brownie Double Cheesecake Ice Cream
This Peanut Butter Brownie Ice Cream is an easy no-churn recipe filled with balanced flavors and pleasing textures. It’s sweet and perfectly rich and creamy.
Servings: 8 Servings
Calories: 619kcal
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.
Nutrition
Calories: 619kcal | Carbohydrates: 58g | Protein: 15g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 88mg | Sodium: 434mg | Potassium: 411mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1022IU | Vitamin C: 2mg | Calcium: 288mg | Iron: 1mg