No Churn Brownie Batter Ice Cream
No ice cream maker needed for this delicious brownie batter cheesecake flavored ice cream!
Servings: 6 Servings
Ingredients
- 1 (18-ounce) box brownie mix, plus ingredients needed to make brownies
- 1 (8-ounce) block room temperature cream cheese
- 1 (14-ounce) can sweetened condensed milk
- 1 cup dry brownie mix
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ½ cup miniature chocolate chips
- ¾ cup hot fudge topping
Instructions
- Prepare the 1 (18-ounce) box brownie mix, according to the package directions and allow them 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 9x5-inch bread loaf pans in the freezer to chill. In a large bowl, whisk the 1 (8-ounce) block room temperature cream cheese with an electric mixer until smooth.
- whisk in the 1 (14-ounce) can sweetened condensed milk, 1 cup dry brownie mix, and 1 teaspoon vanilla extract.
- In another bowl, whisk the 2 cups heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold in the cream cheese mixture and then the prepared brownie bits. Stir in the ½ cup miniature chocolate chips and ¾ cup hot fudge topping.
- Pour the mixture into the chilled loaf pans. Cover tightly and freeze overnight or at least 8 hours until set.
Nutrition
Calories: 868kcal | Carbohydrates: 104g | Protein: 12g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 115mg | Sodium: 363mg | Potassium: 430mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1379IU | Vitamin C: 2mg | Calcium: 276mg | Iron: 2mg
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