Wow, that name is a mouthful! But its worth repeating because this recipe is by far one of the best ice creams out there.
This recipe features swirls of creamy peanut butter and caramel and chunks of brownies. Best part is, you can use leftover brownies and nobody will know the difference!
I have recently discovered that the key to extra creamy ice cream is using sweetened condensed milk and WHOLE milk and REAL heavy cream. Yes, the nutrition facts on each of those items may be daunting. But you only live once, and why not treat yourself to some outrageously delicious REAL ice cream?! Are ya with me?
Here’s the golden recipe…
Peanut Butter Caramel Brownie Ice Cream
(makes 1 pint)
1 can sweetened condensed milk
2 cups whipping cream, or heavy cream
1 cup 2% or whole milk
2 teaspoons vanilla extract
1/2 cup caramel topping
1/2 cup creamy peanut butter
1 cup chopped brownie bites
1. Blend all ingredients except for caramel, peanut butter and brownieswith a hand mixer on medium speed for two minutes.
2. Pour into your ice cream maker and churn according to manufacturer’s directions. I have the Cuisinart Ice Cream maker and I churn my ice cream for 20 minutes.
3. Once the ice cream has thickened and is almost done churning, add peanut butter (you can microwave the peanut butter for 30 seconds to make it more pourable), caramel, and chopped brownie . Churn for 2 more minutes then immediately transfer to an air-tight container and place in freezer. Freeze for at least two hours before eating. (Waiting is the hardest part!)