No ice cream maker needed for this delicious brownie batter cheesecake flavored ice cream!
Whenever the toddler, babe, and I head into the kitchen to make something, the toddler’s default statement is “Mama make treat Greyson.” Whether we are making a quick lunch, a savory dinner, a healthy snack, or an actual treat, he always claims we are making him a treat.
I’m certainly NOT complaining that he equates Greek yogurt popsicles (one of our favorite things to make together as of late), a big ole’ lasagna, or a chicken wrap to being a treat, because it sure makes it easy to convince him to try anything new. That and he always gets all his fruits and veggies in because he is certain they are a treat.
That said, when we do make him an actual dessert treat, he gets beyond excited. Hands down our favorite dessert treat to make together are brownies from a box. (Evidenced here, here, here, here, here…?) They are pretty impossible to mess up which is important with a toddler that thinks he knows how to bake all by himself.
So naturally, we needed another excuse to make some brownies and throw them into something. ICE CREAM! This fudgy brownie ice cream is insanely delicious and all too easy to make!
Hope you love these!
- 1 package (8 ounces) full fat cream cheese at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 cup dry brownie mix
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 cups prepared brownie chunks -- try Thin Mint Brownies recipe below
- 1/2 cup miniature chocolate chips
- 3/4 cup hot fudge topping
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!
- 1 package (14.1 ounces) Pillsbury Girl Scout Thin Mints Brownie Mix
- 3 tablespoons water
- 1/3 cup vegetable oil
- 1 large egg
Preheat the oven to 350 degrees F. Lightly grease an 8 x 8 pan with nonstick spray.
Mix together all of the ingredients and pour into the prepared pan.
Bake for 29-32 minutes.
Remove and enjoy!