No-Churn Peanut Butter Brownie Ice Cream
Ingredients
- 1 (14-oz) can sweetened condensed milk
- ½ cup creamy peanut butter
- 2 cups heavy cream
- 2 cups chopped brownies
- 10 miniature chocolate-covered peanut butter cup candies, chopped
Instructions
- Pour condensed milk into a large bowl. Heat peanut butter in a microwave-safe dish 15 seconds or until peanut butter is easily stirred. Whisk peanut butter into condensed milk.
- Whip heavy cream on high speed with an electric mixer until stiff peaks form. Fold whipped cream into peanut butter mixture.
- Pour a layer of peanut butter mixture into a 9- x 5-inch loaf pan. Top with brownie pieces. Repeat layers until loaf pan is full; top with remaining brownies.
- Cover and freeze 6 hours or overnight. Scoop ice cream from loaf pan to serve.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
531
|
531
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 11 | 11 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 227 | 227 |
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