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+ servings
one scoop of ice cream with brownies mixed in.
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5 from 1 vote

Easy Peanut Butter Brownie Ice Cream

Easy No Churn Peanut Butter Ice Cream with chunks of brownies - the perfect homemade chocolate peanut butter ice cream recipe.
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 417kcal
Author: Dorothy Kern
Cost: 6


  • 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


  • 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!


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!


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