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Recipe updated 2/24/16.
One of my favorite sinful, sugar-laden desserts is a pan of gooey brownies straight out of the oven, made from a plain ol’ box mix and topped with peanut butter chips before baking. This ice cream is inspired by that scrumptious treat.
It actually tastes a lot like a Wendy’s Frosty…
A mound of chocolate ice cream – but it’s not just chocolate. This chocolate ice cream has a few additions that add a bit of a brownie batter twist to things (although not overwhelmingly so). And don’t forget the peanut butter chips! While they’re not required, they’re highly recommended.
If you don’t think brownie batter sounds good, feel free to omit the baking powder and butter and almond flavorings and just go with straight chocolate ice cream. I’m sure bits of brownie would taste amazing in this ice cream as well…
Add some natural peanut butter and sugar-free chocolate syrup if you want to go all out:
You can find this recipe (with an updated picture) in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- ½ cup cottage cheese
- ½ cup heavy whipping cream
- 3 T cocoa powder
- 1 T vegetable glycerin (optional but highly recommended)
- ½ tsp. baking powder (this helps add to the brownie batter flavor)
- ½ tsp. vanilla extract
- ½ tsp. butter flavoring
- ¼ tsp. almond flavoring
- 7 doonks THM Pure Stevia Extract Powder, to taste (a doonk is 1/32 tsp.)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- 3 T natural peanut butter
- 1 T refined coconut oil, melted
- ½ tsp. THM Super Sweet Blend
- First, combine the ingredients for the peanut butter chips and freeze while assembling the ice cream. Once the peanut butter chip mixture is frozen, break it apart into pieces with a knife or fork. (To save dishes, I usually just freeze it in the container I'm going to be putting my ice cream in after churning.)
- Combine all the ice cream ingredients in a blender and blend until smooth. If you don't think brownie batter sounds good, feel free to omit the baking powder and butter and almond flavorings and just go with straight chocolate ice cream. Churn in an automatic ice cream churn according to manufacturer's directions, stir in the peanut butter chips by hand, then freeze in a freezer-safe container until the desired consistency is achieved (optional). I'm sure bits of brownie would be an awesome addition to this ice cream. Yields 4-5 servings.
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn – this is what I use to make all my ice cream and I love it!
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
- Vegetable Glycerin
- Hershey Unsweetened Cocoa Powder
- LouAna Pure Coconut Oil
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