Peanut Butter and Brownie Ice Cream (no-churn)

There are only four letters to describe this ice cream:  E-A-S-Y. There’s no preliminary heating of egg custard on the stove and no churning required.

First, peanut butter is blended with sweetened condensed milk. This is then folded into a mixture of whipped cream and ready-made vanilla custard. If I haven’t got you already hooked on this recipe, then picture the thick brownie batter that is finally swirled into the mixture.

And if you still have room left in your stomach after eating the peanut butter ice cream, there is still a lot of the brownie batter left over from the recipe to make a batch of brownies. Now that’s what I call ‘total decadence.’

 The thing that makes this dessert so easy is I’ve used ready-made egg-less Vanilla Custard that I bought at the supermarket. In my case, I used ‘Paul’s Vanilla Custard’ (available in Australia) but there are other brands out there, as well.

After the ingredients are poured into a pan, the brownie batter is swirled in to make a rich design:

After freezing, the mixture is transferred onto a plate and served in slices (or scoops).  I think this may sound like a recipe for a Semi Freddo, don’t you?

Peanut Butter and Brownie Ice Cream (no-churn)

2015-03-17 05:49:27

Serves 8

Peanut Butter ice cream blended with a rich swirl of brownie batter

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For the Brownie Batter

1. 1 cup cocoa powder
2. 1 tbsp baking powder
3. 1 cup sugar
4. pinch salt
5. 150 g butter, melted
6. 30 g dark baking chocolate, melted
7. 3 eggs
8. 3/4 cup flour

For the Peanut Butter Ice Cream

1. 1/4 cup creamy peanut butter
2. 3/4 cup sweetened condensed milk
3. 1 cup whipping cream
4. 2 cups Vanilla Custard (store-bought)

For the Brownie Batter

1. Sift the cocoa powder into a large bowl. Add the baking powder, sugar and salt.
2. Add the melted butter and dark chocolate to the mixture and stir.
3. Whisk together the 3 eggs and add to the mixture. Add the flour and combine all ingredients with an electric mixer.

For the Peanut Butter Ice Cream

1. Mix together the peanut butter and sweetened condensed milk- set aside.
2. In a separate bowl, whip the cream on high using electric beaters until soft peaks form. Gradually fold in the vanilla custard to the whipped cream, then fold in the peanut butter/condensed milk mixture.
3. Line a bread pan with plastic wrap with the sides over-hanging. Pour the ice cream custard mixture into the pan, filling it to the halfway mark. Using a knife, swirl about 3 tablespoons of the brownie mixture into the custard. Add the remaining custard and swirl another 3-4 tablespoons of the brownie batter into the mixture.
4. Place in the freezer for about 4 hours or until completely frozen. When ready to serve, transfer the frozen block of ice cream onto a plate and cut into slices (or you can serve it in scoops, if desired).

Notes

1. If you want to shorten the steps, you can use a ready-made brownie mix instead of making it from scratch.

By Fran Flint

G'day Soufflé https://gdaysouffle.com/