Description
The easiest, creamiest, most scoopable brownie-studded ice cream. This technique is best way to make homemade ice cream this summer!
Ingredients
Scale
- 1 (14-ounce) can Baker’s Corner Sweetened Condensed Milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon kosher salt
- 2 ounces Happy Farms Cream Cheese, softened to room temperature
- 2 cups Friendly Farms Heavy Whipping Cream
- Baked batch of Baker’s Corner Chewy Fudge Brownie Mix, chilled and crumbled
Instructions
- In a medium bowl whisk together sweetened condensed milk, vanilla and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl. Add the heavy cream and whip on medium high until stiff peaks form.
- Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine. Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine. Add the final third and fold to combine. Fold in 2 heaping cups of crumbled brownies. Spoon into a 9×5-inch loaf pan and top with another handful of crumbled brownie. Freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.
