I am so not a vanilla ice cream kind of person. Chocolate ALL THE WAY. You know what else I must have in my ice cream? Texture. I don’t like eating things that never actually require you to bite down, such as pudding or bananas. It makes me feel like a baby. Is that super weird? I like those things as long as there’s some kind of crunch or bite involved.
I happen to adore brownies in my ice cream, the chewy yet creamy texture and double chocolate flavor combination makes me so happy. Just ask Jared, whenever we go out for ice cream chocolate + brownie is my typical combination. So when I had a batch of brownies that I needed to use up, I thought ice cream would be the best way. Then I thought, why not add peanut butter and even more texture? I honestly don’t know how I have never made this ice cream before. It has everything I absolutely love in a dessert… it’s dessert perfection for me. Hopefully it will be for you to, you’ll have to make it to find out!
Typically I much prefer custard-style homemade ice cream that involves cooking an egg mixture for an ultra thick, luscious, and rich result. However, since this ice cream has so much flavor and texture added in, I felt a simple egg-free no-cook chocolate ice cream would work perfectly. The best part is that you can make the brownies ahead of time (I used my all-time favorite Ultimate Brownie recipe), the peanut butter fudge swirl ahead of time, and even the ice cream mixture ahead of time. If you really wanted to save time, you could use box mix or store-bought brownies.
I used my beloved Cuisinart Ice Cream Maker for this recipe. Whenever you’re making ice cream, you want to make sure that the ice cream freezer bowl is COMPLETELY frozen solid and that the ice cream mixture itself is very well chilled. If anything is too warm, you’ll end up with soup instead of ice cream. If you don’t have an ice cream maker, you could use this machine-free method, though I feel a machine always provides the smoothest, creamiest texture.