This Easy Peanut Butter Brownie Ice Cream combines rich brownie pieces and creamy peanut butter. It’s a sweet treat that’s perfect for any ice cream lover!
You can’t go wrong with this dessert; it’s like a hug in a bowl! I usually add extra brownie chunks because, let’s face it, more chocolate is always better! 🍫
Key Ingredients & Substitutions
Heavy Cream: This is essential for a creamy texture. If you’re looking for a lighter option, you could use half-and-half, but it won’t be as rich. I always stick to heavy cream for that smooth mouthfeel.
Whole Milk: Whole milk gives that lovely richness, but you can substitute it with 2% milk or even almond milk for a dairy-free alternative. Just remember, the flavor may change slightly.
Peanut Butter: Creamy peanut butter is best for blending seamlessly into ice cream. Crunchy peanut butter can work too if you enjoy that extra texture! If you’re avoiding peanuts, almond or sunflower seed butter are great alternatives.
Brownie Chunks: You can use store-bought brownies or make your own! For a lower-calorie option, you might try using chocolate chips or cookie dough bits instead to still get that sweetness without the heft of brownies.
How Do I Get a Creamy Texture While Making Ice Cream?
The key to creamy ice cream lies in incorporating air while churning. Follow these steps for a smoother result:
- Make sure all your ingredients are cold before mixing; this helps with the freezing process.
- Churn according to the ice cream maker’s instructions, usually starting at a lower speed.
- Don’t overfill the ice cream maker so it has space to expand and incorporate air.
- Once churned to soft-serve consistency, transfer quickly to a container to avoid melting.
Let it freeze properly to set, but take it out a few minutes before serving to allow it to soften slightly, making it easier to scoop.
Easy Peanut Butter Brownie Ice Cream
Ingredients You’ll Need:
- For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup creamy peanut butter (smooth)
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- Optional: pinch of salt to balance sweetness
- For the Mix-Ins:
- 1 cup brownie chunks (homemade or store-bought)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time to mix the ingredients, plus 20-25 minutes of churning in your ice cream maker, and an additional 2-3 hours for the ice cream to firm up in the freezer. In total, expect to spend around 3 hours, but most of that time is just letting it chill out in the freezer!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and a pinch of salt (if you’re using it). Whisk these together until everything is smooth and creamy. This step is key as it helps to ensure the peanut butter is well mixed with the sugar.
2. Add the Cream and Milk:
Gradually pour in the heavy cream and whole milk to the peanut butter mixture. Keep whisking while you add in the liquids, ensuring everything is combined well. You should have a lovely, creamy base at this point!
3. Incorporate the Vanilla:
Stir the vanilla extract into the ice cream base. This adds a lovely flavor to complement the peanut butter.
4. Churn the Ice Cream:
Pour the mixture into your ice cream maker. Follow the manufacturer’s instructions for churning—typically, this takes about 20-25 minutes until the mixture reaches a soft-serve consistency. Make sure not to skip this part as it incorporates air, which makes your ice cream fluffy!
5. Add the Brownie Chunks:
During the last 5 minutes of churning, gently add in your brownie chunks. This will ensure they are evenly distributed throughout the ice cream without getting too broken up.
6. Freeze the Ice Cream:
Once churned, transfer the ice cream to an airtight container. Freeze it for at least 2-3 hours to help it firm up. This step is crucial to achieving that perfect scoopable texture!
7. Scoop and Serve:
Before serving, take the ice cream out of the freezer and let it sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop into bowls.
8. Enjoy!
Scoop your rich, creamy peanut butter ice cream into bowls and enjoy the delightful mixture of flavors and textures with the brownie chunks. This treat is perfect for hot summer days or cozy nights in!
This recipe makes a deliciously creamy peanut butter ice cream with generous chocolate brownie swirls that create a perfect texture combination. It’s easy and requires no cooking beyond mixing, making it ideal for peanut butter and brownie lovers alike!
FAQ for Easy Peanut Butter Brownie Ice Cream
Can I Use Skim Milk Instead of Whole Milk?
While you can use skim milk, it may result in a slightly less creamy texture since whole milk provides more fat. For a good balance, consider using 2% milk as a compromise for lower fat without sacrificing too much creaminess.
Can I Make This Ice Cream Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Every 30-45 minutes, take it out and stir vigorously with a fork to break up any ice crystals, continuing this for about 3-4 hours until smooth.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To maintain its texture, press plastic wrap directly onto the surface of the ice cream before sealing the lid. It can last about 2-3 weeks, but it’s best enjoyed sooner rather than later!
Can I Substitute Peanut Butter for Another Nut Butter?
Yes! Almond butter or sunflower seed butter are great alternatives if you want a different flavor or need to avoid peanuts. Keep in mind that the taste and texture may vary slightly depending on the substitute used.
