Easy Peanut Butter Brownie Ice Cream

No Churn Peanut Butter Brownie Ice Cream

Out of all of my no-churn ice cream recipes, this is the one that I find myself re-making. And it’s not only because it’s so easy to put together, all of my no-churn ice cream recipes are easy. That’s the beauty of homemade ice cream without a machine.

Surprisingly, I had some leftover brownies and was craving a cold dessert. And if you’re a regular reader here, then you know how much I love peanut butter. But I love chocolate peanut butter even more. There’s just something terrific about the two flavors when combined. 

That’s where this delicious peanut butter fudge ice cream comes in. A mind-blowing, drool-inspiring, machine-free ice cream. Serve it in a cone, a cup, or on top of a brownie with homemade chocolate sauce.

Ingredients

• Sweetened condensed milk: no need to add any sugar since this milk is sweet enough. I like to use the fat-free kind but use any kind you like. 
• Vanilla: vanilla extract adds an incredible depth of flavor to any sweet treat 
• Peanut butter: natural peanut butter should be okay once it’s fully mixed but I always use Skippy Naturals, which is more “natural” but is no-stir. 
• Cool Whip: regular, light, or fat-free. Or use freshly whipped cream. 
• Brownies: baked and cooled brownies. You can use a brownie mix or store-bought brownies for this. 

How to make peanut butter ice cream with brownies

1. Place the sweetened condensed milk in a large bowl 
2. Mix in the vanilla extract and peanut butter 
3. Fold in the Cool Whip and the brownie chunks
4. Cover the ice cream mixture in plastic wrap or place it in an airtight container 
5. Freeze for at least 4 hours or leave it overnight in the freezer.