Brownie Ice Cream

Brownie batter Ice Cream with chocolate brownie bites.

I've been making this Brownie Ice Cream recipe on repeat lately and I can't get enough of it! Everyone in my family loves it, and it's perfect for making a big batch and keeping on hand. Creamy, sweet, chocolatey, and made with a super easy, healthy twist. If you want to make brownie batter ice cream, then this recipe is truly the best!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Freeze Time 5

Total Time 5 10

Servings Servings

Calories 321kcal

Author Christine McMichael

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

- 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!

Note: The nutrition for this recipe was calculated without the toppings and/or mix-ins.

Nutrition