Easy Peanut Butter Brownie Ice Cream
This Easy Peanut Butter Brownie Ice Cream is a rich, ultra-creamy no-churn dessert loaded with fudgy brownie chunks and swirls of peanut butter. Made without an ice cream maker, this simple homemade ice cream recipe uses whipped cream and sweetened condensed milk for the perfect scoopable texture. It’s an indulgent chocolate peanut butter dessert that’s perfect for parties, birthdays, or anytime cravings strike.
Ingredients
- Ice Cream Base
- 2 cups heavy whipping cream cold
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt optional
- Mix-Ins
- 1 cup brownie chunks fully cooled, bite-sized pieces
- ½ cup creamy peanut butter
- Optional Add-Ins
- ¼ cup mini chocolate chips
- ½ cup chopped peanut butter cups
- Fudge sauce swirl
- Crushed pretzels for crunch
Instructions
- Prep for Freezing
- Place a loaf pan in the freezer while preparing the ice cream.
- Chill mixing bowl and beaters for best results.
- Whip the Cream
- In a large bowl, beat cold heavy cream on medium-high speed until stiff peaks form (about 3–4 minutes).
- Do not overwhip.
- Make the Base
- In a separate bowl, stir together sweetened condensed milk, vanilla extract, and salt.
- Fold Together
- Gently fold whipped cream into the condensed milk mixture until fully combined and light.
- Add Mix-Ins
- Spoon peanut butter over the mixture and gently swirl (do not fully mix).
- Fold in brownie chunks evenly.
- Freeze
- Transfer mixture into chilled loaf pan.
- Smooth the top and cover tightly with plastic wrap or foil.
- Freeze at least 6 hours or overnight until firm.
- Serve
- Let sit at room temperature 5 minutes before scooping for easiest serving.
Notes
- Use cold cream and chilled tools for stable whipped texture.
- Do not overmix peanut butter — visible swirls look and taste best.
- Make sure brownies are fully cooled before adding.
- Press parchment paper directly onto surface before freezing to prevent ice crystals.
- Best enjoyed within 2 weeks for optimal texture.