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This Peanut Butter Brownie Ice Cream Recipe is made without an ice cream maker. It’s full of chewy brownie chunks and peanut butter flavor. Making no churn ice cream at home is delicious and easy – and so good with peanut butter and brownies!

one scoop of ice cream with brownies mixed in.


No Churn Peanut Butter Brownie Ice Cream

Out of all of my no-churn ice cream recipes, this is the one that I find myself re-making. And it’s not only because it’s so easy to put together, all of my no-churn ice cream recipes are easy. That’s the beauty of homemade ice cream without a machine.

Surprisingly, I had some leftover brownies and was craving a cold dessert. And if you’re a regular reader here, then you know how much I love peanut butter. But I love chocolate peanut butter even more. There’s just something terrific about the two flavors when combined. 

That’s where this delicious peanut butter fudge ice cream comes in. A mind-blowing, drool-inspiring, machine-free ice cream. Serve it in a cone, a cup, or on top of a brownie with homemade chocolate sauce.

Ingredients

  • Sweetened condensed milk: no need to add any sugar since this milk is sweet enough. I like to use the fat-free kind but use any kind you like. 
  • Vanilla: vanilla extract adds an incredible depth of flavor to any sweet treat 
  • Peanut butter: natural peanut butter should be okay once it’s fully mixed but I always use Skippy Naturals, which is more “natural” but is no-stir. 
  • Cool Whip: regular, light, or fat-free. Or use freshly whipped cream
  • Brownies: baked and cooled brownies. You can use a brownie mix or store-bought brownies for this. 
one scoop of ice cream with brownies mixed in.

How to make peanut butter ice cream with brownies

  1. Place the sweetened condensed milk in a large bowl 
  2. Mix in the vanilla extract and peanut butter 
  3. Fold in the Cool Whip and the brownie chunks
  4. Cover the ice cream mixture in plastic wrap or place it in an airtight container 
  5. Freeze for at least 4 hours or leave it overnight in the freezer. 

Expert Tips

  • You can add chopped peanut butter cups or Reese’s Pieces
  • Drizzle some fudge sauce into the mixture before freezing for more chocolate flavor!
  • Serve this ice cream alone or as a brownie sundae!
one scoop of ice cream with brownies mixed in.

FAQs

Can I use store-bought brownies?

Yes. You don’t have to bake your own brownies. Just buy already-baked brownies and divide them into chunks

How long does no-churn ice cream last?

Lasts for about 3 months in the freezer when stored in a tightly sealed container. 

What is the best peanut butter for baking?

I always recommend no-stir peanut butter for baking. 

one scoop of ice cream with brownies mixed in.

Easy Peanut Butter Brownie Ice Cream

5 from 1 vote
Easy No Churn Peanut Butter Ice Cream with chunks of brownies – the perfect homemade chocolate peanut butter ice cream recipe.
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
 

  • 1 14 ounce can sweetened condensed milk (I like to use the fat-free kind)
  • 1 teaspoon vanilla extract
  • cup creamy peanut butter I like Skippy Naturals
  • 2 8 ounce containers Cool Whip (regular, light, or fat-free), see note
  • 3 cups baked and cooled brownies cubed

Instructions

  • 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!

Recipe Notes

If you don’t want to use Cool Whip, you can substitute fresh whipped cream. Beat 2 cups cold heavy whipping cream until stiff peaks form and add it instead of the Cool Whip before freezing.
  • You can add chopped peanut butter cups or Reese’s Pieces
  • Drizzle some fudge sauce into the mixture before freezing for more chocolate flavor!
  • Serve this ice cream alone or as a brownie sundae!

Recipe Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 60g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 0.1mg | Sodium: 281mg | Potassium: 98mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 9mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Ice Cream Recipes

Last Updated on July 5, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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58 Comments

  1. Hi Dorothy,
    If you use heavy cream instead of cool whip do you sweeten it when your whipping it to stiff peaks? Just a thought, thanks. Love all your recipes.
    Thanks,
    Jenn C

  2. Looks tantalizing. But i’m not a fan of cool whip, so would want to use whipped cream. Your write up and your recipe say “see note” but I can’t find the note. What do i need to know? thanks…

  3. Thank you for posting the recipe. I think I may be missing the note regarding using whipping cream vs. Cool Whip. Just wondering the measurement of whipping cream to beat into stiff peaks. 8 oz or 16? Thanks, again!

    1. Thanks so much!!! I love no-churn recipes. We used to have an ice cream maker on the farm which was fun but for just two of us, this is so much easier. ๐Ÿ™‚

  4. Do you think this would be just as good w/ natural peanut butter. The kind that has to go in the fridge. Trying to keep it as healthy as possible. LOL

    1. I’ve never used natural peanut butter in my ice cream recipe. I *think* it should be okay once it’s mixed, but let me know how it works! I always use Skippy Naturals, which is more “natural” but is no-stir.

  5. This ice cream sounds AMAZING!! Any ice cream with PB and brownies is one that I must make! And such easy preparation. Definitely pinning!

  6. Thanks for this post! I made this following the instructions except I used 2 cups of heavy cream and beat it with egg beaters for about 4 minutes — instead of the cool whip. I used her “one-bowl” brownies recipe and put chopped Reese’s peanut butter cups on top. Let it sit in the freezer over night and – voila! Delicious ice cream by morning! I can’t believe how easy it was. The ice cream is VERY rich – and probably it would be less so with the cool whip instead of heavy cream. But very delicious. Thanks Dorothy!

    1. I’m glad you liked it! Yes, its super thick ice cream – high fat content, ha! But in ice cream fat=good! ๐Ÿ™‚

  7. Happy Birthday to your hubby! Love love this ice cream! Peanut butter and brownie chunks – yes, please!

  8. This looks so good! Love that it doesn’t need an ice cream machine either.
    PS What did you end up making for his birthday? -nosey and curious-