Peanut Butter Brownie Ripple Ice Cream

I’ve been playing around more with some more “no-churn” ice cream after making this Butterfinger Crunch batch the other day and I love how easy it is to whip up. This time I decided to mix in two of my favorite things.

Creamy peanut butter and…

And chocolaty brownies! These are just little bitty brownie chunks that I cut up from some leftover brownie cookies I made recently. But make things even easier with brownie bites from the store if you don’t have any extra brownies hanging around the kitchen. Because let’s be serious. A batch of warm brownies really doesn’t stand a chance of making it into another dessert before I devour them.

For the vanilla base: I combined sweetened condensed milk with whipped cream and vanilla and then stirred in brownie pieces.

For the peanut butter ripple: I mixed sweetened condensed milk with warmed peanut butter before adding the whipped cream.

Layer all this yumminess in a 9X5 loaf pan or a container like the one I used above with a lid.

Try putting the peanut butter mixture in a piping bag (I used one of my handy pink ones) so you can easily swirl it in around the vanilla ice cream base.

Once the container is full, just drop it on the counter a few times so all the ingredients get packed in. Then freeze away and wait.

Peanut Butter Brownie Ripple Ice Cream

Peanut Butter Brownie Ripple Ice Cream

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 6 hours
Total Time 6 hours 45 minutes


  • 2 cups heavy cream
  • 14 oz can sweetened condensed milk
  • 1-1/2 teaspoons vanilla
  • 1/2 cup peanut butter
  • 1-1/2 cups small brownie pieces


  1. Chill metal mixing bowl and metal whisk attachment in freezer for about 30 minutes.
  2. Whip heavy cream on high until stiff peaks form, about three minutes.
  3. Warm peanut butter in the microwave and stir with 1/3 cup of the sweetened condensed milk.
  4. Fold in about a third of the whipped cream until completely combined.
  5. Fold in the remaining sweetened condensed milk with the remaining whipped cream. Add vanilla and mix until combined. Fold in brownie pieces.
  6. Fill ice cream container or a 9 x 5 inch loaf pan alternating with spoonfuls of the ice cream mixture and piping swirls of the peanut butter mixture. Mix in any remaining brownie pieces.
  7. Freeze for at least six hours.
Scoop and enjoy!


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25 comments on “Peanut Butter Brownie Ripple Ice Cream”

  1. I just love peanut butter! But my wife always says that if I come up with some kind of a great recipe, only then will she make something with it. Now I am glad I found the thing! :)

  2. Love that ice cream is so simple and we don’t have to use a big ice cream maker! This recipe looks amazing, can’t wait to try it, peanut butter is definitely my guilty pleasure, thanks for sharing.

  3. I would love to make this….., theirs no way of Pinecrest this.

  4. Oh, it`s cold already, but I`ll try this recipe anyway :)

  5. Now that’s something I definitely want to try!!! Making it looks relatively easy, so I’ll give it a try as soon I get back home. Thanks for sharing such a great recipe :)

  6. I have been terribly neglecting my ice cream attachment and this looks like a great reason to bring it out. Great flavour combo!

  7. Wow, no churn recipe’s are really getting popular. Love your version of it though, it looks amazing.

  8. Great idea! Never thought of peanut butter as part of ice cream before!

  9. Looks heavenly ! will be making this very soon :)

  10. What a yummy Ice Cream, The flavor of peanut butter is perfect choice for an icy dessert

  11. OMG. Pinning this now! Brownies in ice cream sounds like heaven!!!!

  12. I AM NEEDING THIS NOW. I have pinned and can’t wait to make – loving the PB swirls…

  13. Looks so yummy.

  14. Wow, it seems very easy, I allways been scared to make icecream, but seems that is about to change!

    You are awesome.
    God bless.

  15. Thanks guys!!!

    aurora – you don’t need an ice cream maker for this. use a 9X5 loaf pan or one like the tovolo and just freeze.

    Lucia – no extra sugar is needed. The sweetened condensed milk is enough.

  16. Omnomnomn

  17. Hi Bakerella! Do I have to add any sugar to the heavy cream? Thanks

  18. AWESOME!!! …. A question, Do you have to use an Ice Cream Maker? or do you just drop your mixed ingredients in the Tovolo ice cream tub?

  19. Oh, MAN! This looks amazing. . . Too bad we can’t magically poof the calories out of it!

  20. This is going to be my go-to ice cream experiment once summer hits in a few months! I love how simple and easy it is, it’s got me doing a little dance!

  21. Well, hellooooo gorgeous!! What an ice cream!

  22. This will be the new hit! Yamiii…..

  23. That is definitely ‘I can’t stop eating this’ ice cream! And possibly my new favourite flavour.

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