Brownie Batter Ice Cream

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No ice cream maker needed for this delicious brownie batter cheesecake flavored ice cream!

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No Churn Brownie Batter Ice Cream

0 from 0 votes
No ice cream maker needed for this delicious brownie batter cheesecake flavored ice cream!
Print Recipe

No Churn Brownie Batter Ice Cream

0 from 0 votes
No ice cream maker needed for this delicious brownie batter cheesecake flavored ice cream!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 8 hours
Author Chelsea

Ingredients

  • 1 package (8 ounces) full fat cream cheese at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup (112g) dry brownie mix
  • 1 teaspoon vanilla extract
  • 2 cups (465g) heavy whipping cream
  • 2 cups (242g) prepared brownie chunks -- try Thin Mint Brownies recipe in notes
  • 1/2 cup (85g) miniature chocolate chips
  • 3/4 cup (208g) hot fudge topping

Instructions

  • 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.
  • Place 2 bread loaf pans in the freezer.
  • In a large bowl, beat the cream cheese until smooth.
  • Beat in the sweetened condensed milk and the dry brownie mix. Add the vanilla.
  • In another bowl, pour the heavy cream and beat until stiff peaks form.
  • Gently fold in the sweetened condensed mixture and then the prepared brownie bits. Stir in the mini chocolate chips and hot fudge topping.
  • Pour the mixture into 2 loaf pans.
  • Cover tightly and freeze overnight or at least 8 hours.
  • Return any leftover to the freezer!

Recipe Notes

Thin Mint Brownies

Ingredients

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Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease an 8 x 8 pan with nonstick spray.
  2. Mix together all of the ingredients and pour into the prepared pan.
  3. Bake for 29-32 minutes.
  4. Remove and enjoy!

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