A rich and creamy no-churn vanilla ice cream swirled with Nutella, delicious fudgy brownies, and mini Reece's peanut cups.
Starbucks has already launched their pumpkin spice latte and here I am sharing a post about ice cream. I had every intention of having a "Back to School" themed baked good all ready for you but then I made this no-churn ice cream. Maybe it was some desperate attempt to hold onto summer for just a little bit longer or maybe its that I just really love ice cream. Either way today you are getting a recipe for No-Churn Nutella Peanut Butter Brownie Ice Cream. Seriously longest name ever. If someone could come up with some cutesy name for this flavour that would be awesome! I was debating going with Nutty Brownie Explosion but I felt like that promised actual nuts in the ice cream. So I stuck with the long, boring yet informative name.
I have wanted to make ice cream for so long but I have yet to invest in an ice cream maker. I was so excited when no-churn ice cream started popping up all over various websites and blogs. I knew I wanted to jump on the trend. There are so many different flavour possibilities! I decided to go with one of my favourite ice cream combinations. It is my usual order whenever we go to Marble Slab, an ice cream place where you can mix in any ice cream topping you want. I always add Reese's Peanut Butter cups and Nutella because I love Nutella and Peanut Butter together. The brownies add another layer of chocolate flavour, and a delicious texture element to the ice cream.
For this ice cream I used my one bowl brownies. They are quick and easy to whip up, plus you will have some extras left over to enjoy on their own. That being said you can use any brownie you'd like in the ice cream. Store bough brownies, like those 2-Bite brownies would work well in this recipe. Rather than swirl all of my different mixings into the ice cream, I piled half on top. I really love the look it gave the ice cream in the loaf pan.
No-Churn Ice Cream: Nutella Peanut Butter Brownie Explosion!
2 c Heavy Whipping Cream, Cold
1 10oz can Condensed Milk
2 tsp Vanilla Extract
1/4 tsp salt
1/4 c Nutella
1.5 c Brownies, chopped
1 c Mini Reese's Cups
Place a metal loaf pan in the freezer to chill for a few hours prior to making your ice cream. Place the bowl of your stand mixer and whisk in the fridge to chill as well, if desired.
In a medium bowl, mix together condensed milk, vanilla and salt, set aside. In the bowl of your stand mixer fitted with the whisk attachment over medium to high speed whisk heavy cream until stiff peaks form, about 3 minutes.
Using a spatula, fold one cup of whipped cream into the condensed milk mixture to lighten it. Fold the mixture into the rest of the whipped cream until combined. Pour mixture into chilled metal loaf pan. Freeze for an hour and a half to 2 hours. Mixture should be thick and creamy, with a soft serve consistency. At this point stir in Nutella, half the brownies and mini Reese’s cups. Top the ice cream with the remaining brownies and mini Reese’s cups. Return ice cream to freezer and freeze for an additional 3 hours before serving. Ice cream should be solid and scoop-able. Store ice cream in freezer.