Chocolate Brownie Peanut Butter Swirl Ice Cream

Name: Chocolate Brownie Peanut Butter Swirl Ice Cream
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 45 min
Yield: 8 cups
Ingredients: 1/4 cup plus 2 tablespoons heavy cream; 1 tablespoon unsalted butter; 1/4 cup granulated sugar; 2 tablespoons packed light brown sugar; 3 tablespoons creamy peanut butter; 1/2 cup (3 ounces) semisweet chocolate chips; 1/8 teaspoon fine salt; 1/2 teaspoon vanilla extract; 1 cup cocoa powder, sifted; 2/3 cup granulated sugar; 1/2 cup packed brown sugar; 1/4 teaspoon salt; 1 1/3 cups whole milk; 3 cups heavy cream; 2 teaspoons pure vanilla extract; 2 cups brownie chunks

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
3 hrs 45 mins
Servings
8 cups
Course
Dessert
Cuisine
American

Chocolate Brownie Peanut Butter Swirl Ice Cream

Joshua Davis

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Chocolate Brownie Peanut Butter Swirl Ice Cream features an egg-free homemade chocolate ice cream, brownie chunks, and a peanut butter fudge swirl. YUM!

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Ingredients

Servings

Peanut butter fudge swirl:

1/4 cup plus 2 tablespoons heavy cream
1 tablespoon unsalted butter
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons creamy peanut butter
1/2 cup (3 ounces) semisweet chocolate chips
1/8 teaspoon fine salt
1/2 teaspoon vanilla extract

For the ice cream:

1 cup cocoa powder, sifted
2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
1 1/3 cups whole milk
3 cups heavy cream
2 teaspoons pure vanilla extract
2 cups brownie chunks

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Instructions

To make the fudge swirl:

Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in the peanut butter and chocolate chips. Let stand for 4 to 5 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

For the ice cream:

In a medium bowl, whisk the cocoa, sugars, and salt. Add in the milk and using a hand mixer on low speed, beat to combine so everything is fully dissolved. Stir in the heavy cream, and vanilla. If mixture is very cold, move onto churning in the ice cream maker. If not, refrigerate, covered, until well chilled, 2 hours or overnight.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last five minutes of churning, add in the brownie chunks. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving. If the ice cream becomes too frozen to easily scoop, let it stand at room temperature for 5 to 10 minutes before scooping.