Crazy for Crust · by Dorothy Kern★ 5.0 (1)
Easy Peanut Butter Brownie Ice Cream
NUTRITION · PER SERVING270M COOK
CAL 27%·PRO 19%
CARBS 54G41% OF CAL
2G FIBER5G OTHER47G TOTAL SUGAR
FAT 30G52% OF CAL
14G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-churn ice cream combining creamy peanut butter with chunks of fudgy brownie. Rich, indulgent, and surprisingly easy to make.
dessertamerican🥣 mixergluten freevegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 14 ounce can sweetened condensed milk (I like to use the fat-free kind)
- 1 teaspoon vanilla extract
- ⅔ cup creamy peanut butter (I like Skippy Naturals)
- 2 8 ounce containers Cool Whip (regular, light, or fat-free), see note
- 3 cups baked and cooled brownies (cubed)
At a glance
PER SERVING · TIME 270M
CAL 27%·PRO 19%
CARBS 54G41% OF CAL
2G FIBER5G OTHER47G TOTAL SUGAR
FAT 30G52% OF CAL
14G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 217mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 326mg
- Calcium
- 143mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.