This is by far my favorite ice cream that I've made so far. If you don't like peanut butter that much, use 1/4 cup. Also: I want to eventually figure out a better way to do the brownie chunks, which may involve making a brownie recipe without eggs, then balling up the thick fudge and using that. We will see, but this recipe is so easy to make, I can't imagine not doing so again in the future. A little bit goes a long way with this ice cream, though it has such a light, heavenly texture it's still very dense taste-wise.
Fluffernutter Brownie Batter Ice Cream
from Nat's Adventures in Baking
1 - 14 oz. can sweetened condensed milk
2 cups cream
1/4 - 1/2 cup peanut butter (depending on affinity for pb)
1/2 cup marshmallow fluff
for the brownie chunks:
1/4 box brownie mix
2 Tbs butter
1 Tbs water
1. Place a large mixing bowl in the freezer for 10 minutes.
2. In a medium sized mixing bowl, beat the peanut butter and condensed milk together until well blended. Fold in the marshmallow fluff until just combined.
3. Combine all brownie chunk ingredients, and roll into small balls. Set aside.
4. Take the bowl out of the freezer, and beat the heavy cream with an electric whisk until stuff peaks form.
5. Fold the whipped cream into the peanut butter mixture, then add the brownie bits and fold until dispersed throughout.
6. Place mixture into a covered container and freeze overnight before scooping.