No Churn Brownie Batter Ice Cream

• Vegetarian

• Baking & Spices

  • 1 cup Brownie mix, dry
  • 1/2 cup Chocolate chips, miniature
  • 3/4 cup Fudge topping, hot
  • 1 tsp Vanilla extract

• Snacks

  • 2 cups Brownie chunks, prepared

• Dairy

  • 1 can Condensed milk, sweetened
  • 8 oz Cream cheese, full-fat
  • 2 cups Heavy whipping cream

Found on therecipecritic.com

Ingredients

• 8 ounces full fat cream cheese, at room temperature
• 1 can (14 ounces) sweetened condensed milk
• 1 cup dry brownie mix
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 2 cups prepared brownie chunks
• ½ cup miniature chocolate chips
• ¾ cup hot fudge topping

Directions

• Prepare brownies according to favorite recipe or box mixture and allow to completely cool. Cube the brownies into small bite-sized pieces and then slightly roll the pieces to form a ball. Avoid edge pieces.
• Place 2 bread loaf pans in the freezer.
• In a large bowl, beat the cream cheese until smooth.
• Beat in the sweetened condensed milk and the dry brownie mix. Add the vanilla.
• In another bowl, pour the heavy cream and beat until stiff peaks form.
• Gently fold in the sweetened condensed mixture and then the prepared brownie bits. Stir in the mini chocolate chips and hot fudge topping.
• Pour the mixture into 2 loaf pans.
• Cover tightly and freeze overnight or at least 8 hours.
• Return any leftover to the freezer!