If you love chocolate and peanut butter, this Easy Peanut Butter Brownie Ice Cream is just for you! Smooth ice cream mixed with chewy brownie bits—yum!
This treat is super simple to make, just a few steps and you’ll have a delightful dessert. Perfect for hot days or whenever you need a sweet pick-me-up!
Ingredients & Substitutions
Creamy Peanut Butter: This is the star of the show! I prefer using a smooth, creamy variety rather than crunchy for consistency. If you’re looking for a healthier option, you can use natural peanut butter; just make sure it’s well-stirred.
Heavy Cream: This makes the ice cream rich and creamy. If you’re looking for a lighter alternative, try using coconut cream or half-and-half, but the texture will be slightly different.
Sweetened Condensed Milk: This gives sweetness and creaminess. If you’re aiming for dairy-free, use coconut condensed milk. It’s a great fit and adds a slight coconut flavor!
Brownie Chunks: You can use homemade brownies or store-bought ones. I always have some in my freezer! Feel free to substitute with chocolate cookie chunks for a different texture.
How Do You Whip Heavy Cream to Perfection?
Creating the right texture for your ice cream bases on whipping the heavy cream. Stiff peaks are the goal, and they help make the ice cream light and fluffy. Here’s how to do it:
- Chill your bowl and whisk ahead of time for better results.
- Pour the heavy cream into your chilled bowl. Start mixing on low to combine, then increase speed to high.
- Watch closely; as you whisk, you’ll see soft peaks form first, then finally stiff peaks. This takes about 3-5 minutes.
- Stop as soon as stiff peaks form—over-whipping can cause a butter-like texture!
With these tips, you’ll have a fluffy and creamy ice cream base that will be the perfect treat! Enjoy!
Easy Peanut Butter Brownie Ice Cream
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup brownie chunks (homemade or store-bought)
How Much Time Will You Need?
This ice cream recipe takes about 15 minutes to prepare and requires at least 6 hours to freeze until firm. So, set aside some time upfront for mixing and then let your freezer work its magic!
Step-by-Step Instructions:
1. Mix Peanut Butter and Condensed Milk:
In a large mixing bowl, whisk together the creamy peanut butter and sweetened condensed milk until it’s completely smooth. This will create a deliciously rich base for your ice cream.
2. Whip the Cream:
In another bowl, use an electric mixer to whip the heavy cream on high speed until stiff peaks form. This process usually takes about 3-5 minutes. Make sure not to over-whip; you want it fluffy, not buttery!
3. Combine the Mixtures:
Gently fold the whipped cream into the peanut butter mixture. Use a spatula to mix until everything is well combined. You want to keep as much air in that cream as possible for a light texture.
4. Add Vanilla and Brownies:
Next, fold in the vanilla extract. After that, carefully stir in the brownie chunks, saving a few pieces for a tasty topping later on.
5. Freeze the Mixture:
Transfer your combined mixture into a freezer-safe container. Smooth the top, then sprinkle any reserved brownie chunks on top for extra fun. Cover it tightly.
6. Let It Freeze:
Now, pop it in the freezer for at least 6 hours or until it is firm enough to scoop. It’s best to make it the night before serving!
7. Serve and Enjoy:
When you’re ready to serve, let the ice cream sit at room temperature for 5-10 minutes. This softens it a bit, making scooping easier. Enjoy your homemade peanut butter brownie ice cream!
This sweet treat is sure to please everyone, so enjoy every scoop!
FAQ for Easy Peanut Butter Brownie Ice Cream
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, you can use natural peanut butter! Just make sure to stir it well before measuring, as the natural oils tend to separate. Keep in mind that it may give a slightly different texture, but it’s still delicious!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To maintain its freshness, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. It should last for about 2-3 weeks!
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the heavy cream with coconut cream or a dairy-free whipping cream alternative, and use coconut condensed milk instead of sweetened condensed milk. This will still yield a creamy and delightful treat!
What’s the Best Way to Thaw the Ice Cream Before Serving?
For the best results, let the ice cream sit at room temperature for 5-10 minutes before scooping. This will soften it enough for easy serving without melting it too much!
