Description
Peanut Butter Brownie Ice Cream is a creamy, no-churn dessert combining rich peanut butter flavor with decadent brownie chunks folded into fluffy whipped topping. It’s an easy, indulgent treat perfect for summer or any time you crave a sweet, homemade ice cream without the need for an ice cream maker.
Ingredients
Scale
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2/3 cup creamy peanut butter
- 2 8-ounce containers Cool Whip
- 3 cups baked and cooled brownies, cubed
Instructions
- In a large bowl, combine sweetened condensed milk and vanilla extract using a hand mixer until smooth.
- Add creamy peanut butter and mix well until fully incorporated and smooth.
- Gently fold in the Cool Whip with a spatula to keep the mixture light and airy.
- Fold in the cubed brownies carefully to distribute evenly without breaking them apart.
- Transfer the mixture to an airtight container, spread evenly, and seal.
- Freeze for at least 4 hours, preferably overnight, until solid.
- Scoop and serve in bowls or cones.
Notes
- Use dairy-free condensed milk and whipped topping for a vegan version.
- Make gluten-free brownies or buy gluten-free store-bought brownies for gluten-free dessert.
- Substitute peanut butter with sunflower seed butter or tahini for a nut-free option.
- Try adding crushed cookies, caramel swirls, or sea salt for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming brownies are pre-baked)
- Category: Dessert, Ice Cream
- Method: No-Churn, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: peanut butter brownie ice cream, no churn ice cream, easy homemade ice cream, peanut butter dessert, gluten-free dessert