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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.
Suggested Products:
- 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.
- Glucomannan
- Vegetable Glycerin
- Hershey Unsweetened Cocoa Powder
- LouAna Pure Coconut Oil
This ice cream is so good! My family devoured it :))
I’m so glad you all liked it!
glucomannan what is this and why is it used. Can I omitt this?
Can I use MTC oil instead of vegetable glycerin?
Glucomannan is a natural thickening agent that makes the ice cream thicker and creamier. I do not recommend omitting it, but some people use xanthan gum in its place in the same amount. No, I don’t know of any substitutes for vegetable glycerin that will give the same effect.
will this change the flavor much if you don’t have butter flavoring?
It will definitely be missing something but should still be good. 🙂
where do you get natural butter flavoring?
I just buy Watkins brand from Walmart. 🙂
Great chocolate ice cream!! (We left out the PB chips tonight.)
Very creamy!! Similar to a Wendy’s Frosty! My husband really enjoyed it!
Woohoo! I’m so glad you all liked it!
I have GOT to make room in my freezer for the insert of our ice cream maker so I can try all your wonderful ice cream recipes!
Hi Brianna, I just got the ice cream machine that you suggested for Mother’s Day. I am dying for some rich chocolate ice cream! Do you have a recipe for that? Once I get a second freezer bowl (later), I will start experimenting myself, but in the meantime I want to stick to recipes. It would be tragic if my frozen bowl was waisted on an ice cream that I flopped. Lol. Thank you!
Hi Natalie! I don’t have a recipe like that on my blog (I have one ready for my cookbook this fall), but I think this recipe by Carolyn at All Day I Dream About Food might be what you’re looking for: http://alldayidreamaboutfood.com/2015/04/low-carb-death-by-chocolate-ice-cream.html
I recently discovered your blog and now I can’t wait to try out some of your healthy delicious looking ice cream! But, I have a few questions. My family has suffered through some of my rather gross dishes, so the last thing they want me to do is make a big batch of a new creation and then have to throw it all away. How much does this recipe make? Also, we don’t like to actually taste the stevia. Can you taste it in this recipe, and if so, would xylitol work instead? Thanks!
Hi Taylor! As the recipe states, this serves 4-5 people and makes a little under a quart. As for the stevia, the important thing with stevia is to not get too much so as not to leave a bitter aftertaste. I feel that this amount with the brand of stevia I have listed here doesn’t leave a “stevia-y” flavor. The brand makes a BIG difference, and the brand I referenced here is a really good one. There’s a link to it below the recipe. That being said, different people react to stevia *very* differently, and what tastes like a lot to someone might not be enough for someone else. You also have to take into account how long you’ve been using stevia, because your tastebuds will tend to tolerate it better after using it for awhile. If you want to play the safe side, you can definitely use xylitol instead. 🙂 For any sweetener (especially stevia), start with a small amount, taste, add a little more, taste again, until you get to the amount that tastes right to you.