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No Churn Brownie Batter Ice Cream

Author Chelsea

Ingredients

  • 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

Instructions

  1. 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.
  2. Place 2 bread loaf pans in the freezer.
  3. In a large bowl, beat the cream cheese until smooth.
  4. Beat in the sweetened condensed milk and the dry brownie mix. Add the vanilla.
  5. In another bowl, pour the heavy cream and beat until stiff peaks form.
  6. Gently fold in the sweetened condensed mixture and then the prepared brownie bits. Stir in the mini chocolate chips and hot fudge topping.
  7. Pour the mixture into 2 loaf pans.
  8. Cover tightly and freeze overnight or at least 8 hours.
  9. Return any leftover to the freezer!