This recipe probably didn’t need it’s own post, because it’s incredibly simple and I made it just to use up some brownie scraps I had. But… I wanted to show off my new pottery! And I also have said before that I consider this more of a baking diary than a blog! Peanut Butter Brownie Ice Cream
So let the star of the show be this bowl! Which I made with my own two hands!! There are a few more where that came from, but the bowls I made ended up being the most… official looking. Some of my attempts at cups were a bit more homely. And not all of the glazing ended up being food-safe. But I’m happy to have gotten at least two good bowls out of my first class!
And this bowl is the perfect size for some ice cream! This peanut butter brownie ice cream came about because I made some peanut butter frosted brownies for my brother to take to a party, and since I cut them into circles, I had some random brownie scraps. Now, I could have just slowly eaten those scraps over the course of a week, grabbing random bites of brownie. But…. I figured making ice cream out of it would make them last longer and feel less weird than just having sporadic bits of brownie.
So if you happen to have some leftover brownies (or, any leftover baked good scraps), this is a solid and very flexible recipe to mix in whatever you have on hand!
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PinIngredients
For the ice cream:
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract or vanilla powder
- 1/4 teaspoon kosher salt
- 2 ounces cream cheese, softened to room temperature
- 2 cups heavy cream
For the mix-ins:
- 1/2 pan of your favorite brownies
- 1/2 recipe peanut butter frosting
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl. Add the heavy cream and whip on medium high until stiff peaks form. Add in salt and vanilla and whip until combined.
- Spoon a third of the whipped cream into the condensed milk and whisk to combine. Add another third of the whipped cream to the condensed milk mixture and use a rubber spatula to fold to combine. Add the final third and fold to combine.
- Crumble up the brownies and mix them with the peanut butter frosting. Drop in chunks of the brownies and frosting and mix them into the ice cream. Spoon into a 9×5-inch loaf pan or another Tupperware, cover with parchment paper, and freeze for at least 4 hours or overnight.