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Print
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The Ultimate Recipe for Peanut Butter Brownie Double Cheesecake Ice Cream


  • Author: Erin
  • Total Time: 50 minutes
  • Yield: Serves 8

Description

Indulge in the ultimate frozen dessert with this decadent Peanut Butter Brownie Double Cheesecake Ice Cream! Layers of rich brownie chunks, creamy cheesecake swirls, and peanut butter goodness come together in this no-churn recipe that’s perfect for any sweet tooth.


Ingredients

Scale
  • For the Brownie Chunks:
    • 1 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, melted
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
  • For the Cheesecake Mixture:
    • 8 oz cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 tsp vanilla extract
  • For the Peanut Butter Ice Cream Base:
    • 2 cups heavy whipping cream
    • 1 cup sweetened condensed milk
    • 1/2 cup creamy peanut butter
    • 1/4 cup powdered sugar

Instructions

  1. Prepare the Brownie Chunks:
    • Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
    • In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
    • In another bowl, mix melted butter, sugar, eggs, and vanilla until smooth. Gradually add the dry ingredients.
    • Pour the batter into the prepared pan and bake for 18–20 minutes. Cool completely before cutting into small chunks.
  2. Make the Cheesecake Mixture:
    • Beat the cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
  3. Prepare the Ice Cream Base:
    • Whip the heavy cream to stiff peaks in a large bowl.
    • In a separate bowl, whisk together the sweetened condensed milk, peanut butter, and powdered sugar until smooth. Gently fold this mixture into the whipped cream.
  4. Assemble the Ice Cream:
    • In a loaf pan or container, layer the peanut butter ice cream base, brownie chunks, and dollops of cheesecake mixture. Swirl gently with a knife to create marbled patterns.
    • Repeat the layering until all ingredients are used.
  5. Freeze:
    • Cover the container with plastic wrap and freeze for at least 6 hours or overnight.
  6. Serve:
    • Scoop into bowls or cones and enjoy this indulgent treat!

Notes

  • For an extra touch, drizzle melted chocolate or caramel sauce over the ice cream before serving.
  • Store leftovers in an airtight container in the freezer for up to 1 week.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Churn
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 25g
  • Sodium: 160mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: Peanut Butter Ice Cream, Cheesecake Ice Cream, Brownie Ice Cream