No-Churn Fudgy Brownie Batter Ice Cream
You can never have too many American recipes, so give No-Churn Fudgy Brownie Batter Ice Cream a try. This batter has 473 calories, 18g of protein, and 11g of fat per serving. This recipe serves 8 and costs 99 cents per serving. From preparation to the plate, this recipe takes roughly 10 minutes. It is perfect for Summer. This recipe from Beyond Frosting has 3270 fans. If you have soy chunks, hot fudge sauce, sweetened condensed milk, and a few other ingredients on hand, you can make it. With a spoonacular score of 56%, this dish is good. Similar recipes include Skinny Cake Batter No Churn Ice Cream, No-Churn Cake Batter Cookie Dough Ice Cream, and Brownie Batter Ice Cream (Electric Ice Cream Maker).
Servings: 8
Preparation duration: 10 minutes
Ingredients:
1 C Brownie mix, dry
½ C Hot fudge sauce
1 containers Cool Whip (8 oz each), thawed
2 C Brownie chunks (brownies prepared in advance)
1can Sweetened condensed milk (14 oz)
Equipment:
mixing bowl
microwave
spatula
knife
Cooking instruction summary:
Prepare a batch of brownies and allow to cool.In a large mixing bowl, combine sweetened condensed milk and dry brownie mix. Beat until well incorporated. Add thawed container of Cool Whip. Filling must be well mixed; use a spatula to overturn the mixture from the bottom to the top if necessary.Break brownies into chunks and mix into ice cream. Save a handful to sprinkle on top.Microwave hot fudge sauce for 30 seconds. Spoon some onto the top of the ice cream and swirl with a knife.Freeze for 4-6 hours until firm.
Step by step:
1. Prepare a batch of brownies and allow to cool.In a large mixing bowl, combine sweetened condensed milk and dry brownie mix. Beat until well incorporated.
2. Add thawed container of Cool Whip. Filling must be well mixed; use a spatula to overturn the mixture from the bottom to the top if necessary.Break brownies into chunks and mix into ice cream. Save a handful to sprinkle on top.Microwave hot fudge sauce for 30 seconds. Spoon some onto the top of the ice cream and swirl with a knife.Freeze for 4-6 hours until firm.
Nutrition Information:
covered percent of daily need
