No-Churn Brownie Batter Ice Cream #Recipe


1 (18.3 oz) box brownie mix*, divided
1 egg
1/3 cup oil
2 Tablespoons water
1 (14 oz) can sweetened condensed milk
1 pint heavy cream
1/2 cup mini chocolate chips

Full recipe from :

Preheat oven to 350F degrees. Spray an 8x8-inch square baking dish with nonstick cooking spray.
Stir half of the brownie mix (about 1 1/2 cups), egg, oil, and water together in a mixing bowl. Pour into prepared baking dish and bake for 24-25 minutes, or until toothpick inserted in center comes out with few crumbs attached. Remove from the oven and cool completely.
In a medium mixing bowl, stir the sweetened condensed milk and 1 cup dry brownie mix together until combined.
In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Stir 1 cup of the whipped cream into the condensed milk mixture until combined and slightly thinned out. Pour this mixture in with the rest of the whipped cream and fold together until no more white streaks remain. Place in freezer.
Cut brownies into small bite-sized cubes. Fold brownie chunks and chocolate chips into ice cream. Pour into a large airtight container and freeze for 2 hours to thicken. Remove and stir ice cream to assure that brownie chunks and chocolate chips don't sink to the bottom. Freeze for another 12 hours. Serve and enjoy!