This Easy Peanut Butter Brownie Ice Cream combines rich chocolate brownies with creamy peanut butter ice cream. It’s a sweet treat that’s perfect for hot days or any time you need a pick-me-up!
Honestly, who doesn’t love the combo of chocolate and peanut butter? I might just have to hide this from my friends—it disappears too quickly! 🍦
Making this is a breeze! Just mix the ingredients, layer them up, and freeze. I love serving it with some chocolate drizzle on top—so yummy!
Key Ingredients & Substitutions
Heavy Cream: This is key for achieving that creamy texture. If you’re looking for a lighter option, you can use half-and-half, but the ice cream may not be as rich.
Whole Milk: Whole milk adds creaminess, but you can also use 2% milk for a slightly lighter version. For dairy-free, almond or coconut milk works well too!
Creamy Peanut Butter: I love smooth peanut butter for a consistent flavor throughout. If you prefer crunchy peanut butter, go ahead! Just note it will have a different texture.
Granulated Sugar: This sweetens the ice cream nicely. If you want to cut back on sugar, you could use a sugar substitute like honey or maple syrup, adjusting to taste.
Brownie Chunks: Use your favorite brownies! You can make them from scratch or use store-bought for convenience. For a twist, try adding cookie dough pieces instead!
How Do You Ensure Smooth Ice Cream Consistency?
Getting ice cream to have the right texture is all about the mixing and freezing process. Here’s what to keep in mind:
- Mix the ingredients until completely blended to avoid clumps in your ice cream.
- Churn the mixture in the ice cream maker until it reaches a soft-serve texture. Don’t rush this step!
- Add the brownie chunks in the last few minutes of churning to keep them intact.
- Once churning is done, transfer to a container and freeze. The longer it sits in the freezer, the firmer it will become.
Follow these steps, and you’re sure to have a smooth, creamy treat everyone will love!
Easy Peanut Butter Brownie Ice Cream
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup brownie chunks (homemade or store-bought brownies cut into bite-sized pieces)
- Pinch of salt
How Much Time Will You Need?
This delicious homemade peanut butter brownie ice cream should take about 15 minutes of active prep time, plus around 20-25 minutes to churn in your ice cream maker, and then you’ll need to freeze it for at least 4 hours before serving. So, in total, plan for about 4 hours and 40 minutes to enjoy this delightful treat!
Step-by-Step Instructions:
1. Mixing the Base:
In a large mixing bowl, use a whisk to combine the creamy peanut butter, granulated sugar, and a pinch of salt. Mix until it becomes nice and smooth. This helps dissolve the sugar and create a great flavor base!
2. Adding Creaminess:
Gradually pour in the heavy cream, whole milk, and vanilla extract while whisking. Keep mixing until everything is well blended and you’ve got a nice creamy mixture. Make sure there are no lumps of peanut butter left!
3. Churn Time:
Pour the creamy mixture into your ice cream maker. Follow the manufacturer’s instructions and churn it for about 20-25 minutes, or until it reaches a soft-serve consistency. This step is crucial for that light, fluffy texture.
4. Mixing in Brownies:
When the ice cream is almost done churning, toss in the brownie chunks. Let the machine run for the last 5 minutes to help distribute the brownies evenly throughout the ice cream.
5. Freezing:
Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, cover it tightly, and pop it into the freezer. Let it sit for at least 4 hours or until it’s completely firm.
6. Serve and Enjoy:
When you’re ready to enjoy your ice cream, scoop it out into bowls. It pairs perfectly with a drizzle of chocolate syrup or even more brownie pieces on top, if you’re feeling indulgent. Enjoy every spoonful of this delightful treat!
This recipe creates a rich and creamy peanut butter ice cream filled with delicious fudgy brownie chunks—perfect for sharing or keeping all to yourself! 🍦
Frequently Asked Questions (FAQ)
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can use low-fat milk, but keep in mind that it will affect the creaminess of the ice cream. Whole milk provides a richer texture, so the ice cream may be slightly less creamy with low-fat options.
How Should I Store Leftover Ice Cream?
Store any leftover peanut butter brownie ice cream in an airtight container in the freezer. It’s best consumed within 1-2 weeks for optimal flavor and texture, as homemade ice cream can become icy over longer storage periods.
Can I Use Crunchy Peanut Butter?
Absolutely! Crunchy peanut butter will add a nice texture to the ice cream. Just be aware that it may change the consistency slightly, but it will still be delicious!
What If I Don’t Have an Ice Cream Maker?
No worries! You can make this ice cream without an ice cream maker. Simply mix the ingredients as directed, pour the mixture into a shallow dish, and freeze. Stir the mixture every 30-60 minutes for a few hours until it’s solid and creamy to help break up ice crystals.
