How To Make No Churn Brownie Batter Ice Cream
You don’t need an ice cream maker to make this ice cream recipe. It has a combination of rich chocolate and smooth cream cheese flavors.
Serves:
Ingredients
- 8ozfull fat cream cheese,at room temperature
- 1cansweetened condensed milk,(14 oz)
- 1cupdry brownie mix
- 1tspvanilla extract
- 2cupsheavy whipping cream
- 2cupsbrownie chunks,prepared
- ½cupminiature chocolate chips
- ¾cuphot fudge topping
Instructions
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Prepare brownies according to favorite recipe or box mixture and allow to completely cool. Cube the brownies into small bite-sized pieces and then slightly roll the pieces to form a ball. Avoid edge pieces.
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Place 2 bread loaf pans in the freezer.
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In a large bowl, beat the cream cheese until smooth.
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Beat in the sweetened condensed milk and the dry brownie mix. Add the vanilla.
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In another bowl, pour the heavy cream and beat until stiff peaks form.
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Gently fold in the sweetened condensed mixture and then the prepared brownie bits. Stir in the mini chocolate chips and hot fudge topping.
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Pour the mixture into 2 loaf pans.
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Cover tightly and freeze overnight or at least 8 hours.
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Return any leftover to the freezer!
Nutrition
- Calories: 1078.43kcal
- Fat: 63.50g
- Saturated Fat: 36.21g
- Trans Fat: 0.03g
- Monounsaturated Fat: 17.77g
- Polyunsaturated Fat: 3.00g
- Carbohydrates: 114.75g
- Fiber: 1.57g
- Sugar: 91.95g
- Protein: 15.68g
- Cholesterol: 191.76mg
- Sodium: 529.21mg
- Calcium: 404.74mg
- Potassium: 589.00mg
- Iron: 1.88mg
- Vitamin A: 549.54µg
- Vitamin C: 3.17mg
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