Dark Chocolate Peanut Butter Brownie Ice Cream
A rich dark chocolate ice cream with chunks of peanut butter frosted brownies
Equipment
- 1 Ice Cream Maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup melting dark chocolate
- 1/2 cup dark chocolate cocoa powder
- 3/4 cup sugar
- 1 tsp instant coffee/espresso
- 1 tsp vanilla extract
- 1/2 tsp salt
- brownies cubed
Peanut Butter Frosting
- 2 Tbsp butter softened
- 2 oz cream cheese softened
- 1 1/4 cup powdered sugar
- 3 Tbsp creamy peanut butter
Instructions
Dark Chocolate Ice Cream
- In a large pot over medium heat, warm up the heavy cream and whole milk
- Once it's warm, add the melting dark chocolate, cocoa powder, sugar, instant espresso, vanilla, and salt
- Stir until the sugar and cocoa powder dissolves
- Remove from heat and let cool
- Transfer to a bowl, cover, and refrigerate for at least 3 hours, or up to 24 hours
Peanut Butter Frosting
- Beat the butter and cream cheese until it's creamy
- Add the powdered sugar 1/4 cup at a time, beating after each addition
- Add the peanut butter and beat until blended completely
- Spread onto cooled brownies
Dark Chocolate Peanut Butter Brownie Ice Cream
- Add the chilled ice cream mixture to your frozen ice cream bowl
- Meanwhile, put the frosted brownies in the freezer for about 15 minutes
- Churn the ice cream until it's done (about 20 minutes)
- Cube the frosted peanut butter brownies
- Transfer the ice cream to a container and pour 1/2 of it in, top with cubed brownies, and gently fold the brownies in
- Add the rest of the dark chocolate ice cream and top with more cubed brownies
- Eat right away for soft serve ice cream or place in a freezer safe container for at least a few hours to enjoy a more firm ice cream