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square slice of ice cream brownies on a white plate next to a fork.
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5 from 1 vote

Peanut Butter Ice Cream Brownies

These super fudgy brownies are topped with peanut butter ice cream for the ultimate froze dessert indulgence!
Prep Time30 minutes
Cook Time30 minutes
Chill Time4 hours
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: 8


For the brownies:

  • ½ cup (118ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • cup (54g) unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) water
  • ½ cup (62g) all-purpose flour
  • 1 cup (170g) chocolate chips

For the ice cream:

  • ¼ cup sweetened condensed milk
  • 2 tablespoons (34g) peanut butter
  • ¼ teaspoon vanilla extract
  • 1 ½ cups whipped topping or fresh whipped cream
  • ¾ cup peanut butter cups chopped (about 12 miniature Reese’s)


  • Preheat oven to 350°F. Line an 8x8 or 9x9 pan with foil and spray with cooking spray.
  • Stir oil, sugar, cocoa, eggs, vanilla, and water until smooth. Stir in flour, then stir in chocolate chips. Spread in prepared pan and bake for 23-26 minutes until they just start to loose their glossy sheen. (I like mine a little under done.) Cool completely before continuing.
  • Stir together sweetened condensed milk, peanut butter, vanilla, and whipped topping. Stir in peanut butter cups.
  • Use foil to carefully remove the entire sheet of brownies from the pan. Line the same pan with plastic wrap, making sure that the plastic overhangs the edges and that the plastic comes up the sides of the pan all the way.
  • Remove the foil from the brownies and place the brownie slab carefully back in the pan, on top of the plastic. Spread ice cream mixture on top. Wrap up the plastic wrap, adding more as needed, to completely cover the ice cream layer. Freeze for at least 4 hours or overnight before serving. Store in freezer.



  • You may use a box mix or my homemade brownie mix for an 8x8 or 9x9 pan if you prefer.


Serving: 1serving | Calories: 324kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 42mg | Potassium: 184mg | Fiber: 2g | Sugar: 32g | Vitamin A: 64IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg

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