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Brownie Ice Cream Recipe
You guys have been LOVING my Cottage Cheese Ice Cream Reel over on Instagram (it has over 2 million views!), so I knew I needed to make a new variation. This Brownie Ice Cream recipe is made with healthy, high-protein ingredients but tastes creamy and so perfect! And after much testing, this ice cream has been perfected. It’s one of my favorites and I know you’ll love it, too!
Why You’ll Love It
- Quick & Easy – Just blend everything together, add mix-ins and freeze!
- Healthy – This brownie ice cream has a healthy twist, but still tastes amazing and doesn’t sacrifice taste or texture.
- Customizable – Add more or less toppings and mix-ins to your own taste!
RELATED: Peppermint Frosty Recipe
Ingredients for Brownie Batter Ice Cream
You’ll only need 5 easy-to-find ingredients for the base, then 3 delicious mix-ins and/or toppings that are optional (but SO good)!
Ice Cream Base
- Cottage Cheese – The higher the fat and better quality, the creamier the ice cream!
- Maple Syrup – Adjust the sweetness to taste.
- Vanilla Extract
- Cocoa Powder
- Creamy Almond Butter
Toppings/Mix-Ins
- Protein Brownie Bites – If you don’t want to make your own, you can also use these store-bought brownies!
- Chocolate Syrup – I love this lower-sugar, healthy chocolate syrup as a topping.
- Chocolate Chips
How to Make Brownie Ice Cream
Making no-church Brownie Ice Cream is so easy! Here’s how to make it in 6 simple steps:
- Add cottage cheese, vanilla, maple syrup, cocoa powder, and almond butter to a high-speed blender.
- Blend until smooth and pour into an airtight ice cream container.
- Add brownie bites, chocolate chips, and chocolate syrup.
- Freeze for 5-6 hours.
- Let thaw for 15-20 minutes, then break it up and scoop.
- Add any toppings and enjoy!
Tips for the BEST Protein Ice Cream
- Use high-quality whole milk cottage cheese for best results!
- Don’t skip the thawing time – this is important in order to get a creamy texture rather than an icy one.
- Use a spoon to break up the ice cream after thawing, give it a mix, then scoop!
- For the CREAMIEST texture, use a Ninja Creami after freezing it!
Variation Ideas
Salted Caramel Brownie Ice Cream: Swap the maple syrup for salted caramel sauce, then mix in extra caramel swirls along with the chopped brownie bites and chocolate chips.
Brownies with Ice Cream: Prepare the recipe as directed, then serve scoops over warm, freshly baked brownies for a decadent dessert.
Cosmic Brownie Ice Cream: Mix in chopped pieces of brownie bites along with colorful candy-coated chocolate pieces instead of regular brownie bites and chocolate chips!
Brownie Ice Cream Cake: Layer the ice cream between two layers of baked brownies in a cake pan, freeze until firm, and top with additional brownie pieces and chocolate syrup.
Protein Brownie Milkshake: Blend 2-3 scoops of the ice cream with a splash of milk (of choice) until smooth, then mix in a few brownie chunks. SO yummy!
How to Store
Store this ice cream recipe in an airtight container in the freezer for up to 2-3 weeks! When ready to enjoy, simply thaw it out for 15-20 minutes, give it a good mix, then scoop and add toppings.
More Healthy Ice Cream Recipes
- Ninja Creami Snickers Protein Ice Cream
- Cottage Cheese Ice Cream
- Ninja Creami Dole Whip
- Healthy Buster Bars
- Healthy Mint Chocolate Chip Ice Cream
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Brownie Ice Cream
Equipment
Ingredients
Brownie Batter Ice Cream Base
- 3 cups cottage cheese (the higher fat and better quality, the creamier the ice cream!)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2-3 Tablespoons cocoa powder
- 2 Tablespoons creamy almond butter
Toppings/Mix-Ins
Instructions
- Combine the cottage cheese, maple syrup, vanilla, cocoa powder, and almond butter in a blender.
- Blend until smooth!
- Pour into an ice cream container (or airtight container).
- Mix in chopped brownie bites, chocolate syrup, and chocolate chips.
- Freeze for about 5-6 hours.
- Let thaw for 15-20 minutes, then break up the ice cream with a spoon before scooping.
- Add extra brownie bits, chocolate syrup, and chocolate chips if desired. Enjoy!
Video
Notes
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- Use high-quality whole milk cottage cheese for best results!
-
- Don’t skip the thawing time – this is important in order to get a creamy texture rather than an icy one.
-
- Use a spoon to break up the ice cream after thawing, give it a mix, then scoop!
-
- For the CREAMIEST texture, use a Ninja Creami after freezing it!
- Store Brownie Ice Cream in an airtight container in the freezer for up to 2-3 weeks!
Nora says:
What an amazing ice cream recipe! My family loved it and asked for more! Thanks!
Ve says:
Holy moly! I’m scared of how much I loved this. Thank you very much!
Nicole says:
My family is obsessed! And I’m so happy that I can pick quality ingredients, and it feels like the healthiest way to have such indulgent ice cream!
Stephanie says:
Loved how this ice cream turned out – delish, creamy and chocolaty! Great to have a dessert recipe that is guilt-free – I even let the kids have seconds.
Liz says:
SO yummy!!! My chocoholic family devoured it in just over a day!!