Easy Peanut Butter Brownie Ice Cream
Easy peanut butter ice cream made without an ice cream machine! Filled with chunks of brownie this ice cream is the ultimate chocolate and peanut butter dessert.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (i like to use the fat-f
- 2/3 cup creamy peanut butter (i like skippy naturals)
- 2 containers cool whip (regular, light, or fat-free), see note
- 3 cups baked and cooled brownies, cubed (about 3/4 of a 9 9 pan of this brownie mix recipe)
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 0.00252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 recipe (4g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.001512 g
- Calories 12 calories
Place the sweetened condensed milk in a large bowl. Use a hand mixer to mix in the vanilla extract and peanut butter. Fold in the Cool Whip and the brownie chunks.Place ice cream mixture in an airtight container. Freeze for at least 4 hours or overnight.Serve alone, or as a brownie sundae!
