This post may contain affiliate links. For more information, read my disclosure policy.

Today is a super special day! It’s a day that requires peanut butter ice cream that’s filled with chunks of fudgy brownie.

Honestly, every day is special enough for this Peanut Butter Brownie Ice Cream, I know. But today is really extra important.

Easy Peanut Butter Brownie Ice Cream - full of peanut butter and chocolate flavor!

It’s my husband’s birthday!

Birthdays aren’t really important to him. He’d probably rather I just forget that it’s a day. He actually told me not to get him presents. I know, right?

Birthdays, however, are very important to me. They’ve always been huge deals in my family. So I bring my big hullabaloo to him, and he just grins and bears it.

So, {tap tap tap} everyone ready?


So, for his birthday I made him ice cream. Actually, I’m lying. I made this ice cream a few weeks ago, when I had a pan of brownies left after testing my Brownie Mix recipe. He’s getting something else for his birthday today. But in my dreams, he’s eating this.

{I actually made him promise to eat at least one bite of his birthday dessert. He said of course he would, but I’m thinking I need that written in blood.}

Anyway, this Easy Peanut Butter Brownie Ice Cream would be right up his alley. He loves all things peanut butter and can rarely resist when I make peanut butter treats. {But he does resist, which makes me want to smack him.}

Really, there’s not a lot I can say about this ice cream other than it’s the most amazing thing everrrrrr.

Easy Peanut Butter Brownie Ice Cream - full of peanut butter and chocolate flavor!

It’s easy ice cream, made without a machine. This is my third post about easy ice cream this week, so I’m hoping you know what it is already. If not, let me run it down. Easy ice cream is made with sweetened condensed milk and either fresh whipped cream and Cool Whip. It’s easy, and it’s no churn ice cream!

If you’ve read all three posts this week, you’ll know this is made with Cool Whip. I made sure to use fat-free Cool Whip for this, along with my favorite fat-free sweetened condensed milk, so that if by chance Mel did take a bite, it would be lower in calorie.

But if you hate Cool Whip, you can use freshly whipped cream. Just see the note in the directions.

Okay, so now you know about easy ice cream. This version has peanut butter mixed in. Are you drooling yet?

Then, let’s talk brownies.

Easy Peanut Butter Brownie Ice Cream - full of peanut butter and chocolate flavor!

Last week I posted Homemade Brownie Mix. Have you made it yet? Why not? It’s the easiest thing ever, and it makes making brownies for this ice cream a snap.

Once the brownies are cool, you chop up a bunch of them and stir it into the ice cream mixture, then freeze. The result?

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.

This would be an amazing birthday treat. Or a Wednesday treat. You celebrate Wednesday, right?

Me too.

Easy Peanut Butter Brownie Ice Cream - full of peanut butter and chocolate flavor!

Check out my ice cream week recipes, and don’t forget to go check out Ashton’s Ice Cream Recipes this week for ice cream week!

For more ice cream recipes check out my Ice Cream Pinboard!

Easy Peanut Butter Brownie Ice Cream in a blue bowl

Easy Peanut Butter Brownie Ice Cream

5 from 1 vote
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.


  • 1 14 ounce can sweetened condensed milk (I like to use the fat-free kind)
  • 1 teaspoon vanilla extract
  • 2/3 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 (about 3/4 of a 9x9 pan of this brownie mix recipe)


  • 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!
Nutritional information not guaranteed to be accurate

Click here to see more PEANUT BUTTER recipes!

The BEST Brownie Mix

Best Brownie Mix (2 of 5)w

Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies (1 of 4)w

Peanut Butter Cheesecake Ice Cream

peanut-butter-cheesecake-ice-cream (3 of 5)w

Deep Dish Peanut Butter Cookie Sundaes (with PB Ice Cream and chocolate sauce!)

pb cookie sundaes 2 words

Sweets from friends:
Reese’s Peanut Butter Ice Cream by Recipe Girl
2 Ingredient Banana Peanut Butter Ice Cream by Two Peas and Their Pod
Peanut Butter Ice Cream Topping by In Katrina’s Kitchen


Last Updated on May 15, 2020

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.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  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.
    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. 🙂

  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! 🙂

  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-