Whatever ice cream you love, whatever your favorite is, that is about to change. That’s how (over)confident I feel about this. Prepare yourselves!
Years ago, I tried Ben and Jerry’s Cheesecake Brownie flavor. And it was such a great flavor. After all, what could be better than cheesecake ice cream with brownie chunks? I asked myself that very question while I made this ice cream.
Answer? Cheesecake ice cream with BIGGER brownie chunks and chocolate chunks to boot! You’re welcome. Feel free to send me an award of some kind.
By the time this goes up, I’ll be sitting at my office computer, twiddling my thumbs. We had quite a few snow days this year, so the school system dutifully tacked days onto the end to make up for lost time. And that would make sense, if not for one small detail: kids in high school take final exams and leave.
So that leaves us, their loyal teachers, a few extra days to clean out our rooms, file papers, clear off desks, and finalize grades. It’s nice to have the time, but I have the bad habit of not procrastinating at the workplace. Or anywhere. You might think that’s a good thing, but I happen to believe that procrastination is a hidden virtue. Back in the day, I was a champion procrastinator and I was happy, lazy and carefree. Now I get everything done well before it needs to be, and instead of relaxing, do you know what happens?
I find more things to do. I am a bastion of productivity. As a result, there are very few thumb-twiddling moments, and that is not okay. Being lazy is a virtue. I said it, and I meant it. That’s why when all the students are gone and I’m sitting around with nothing left to do, it’s a rare feeling of boredom.
Then the summer whirlwind begins, and if you’re a parent, you know that summer is not relaxing. It’s a lot more work. That’s why you have to stock the freezer with cool, loaded cheesecake brownie chunk ice cream!
My number one complaint with ice cream is the stinginess of so many brands when it comes to mix-ins. So I was sure to chop up half a brownie pan and dump those delightful pieces into this ice cream along with another cup of giant chocolate chunks. Let nobody accuse me of having any one bite not include mix-ins!
This recipe is no-churn, which means I mixed it all up in a bowl, froze it, and that was the end. I also put the ice cream in adorable mini ice cream containers to portion out helpings. I want to scoop giant spoonfuls into my mouth, but when I hit the bottom of the little containers, that’s all for now!
The ice cream itself is creamy and tastes just like cheesecake, probably because of the block of cream cheese in it. That helps. And when your summer hits, you’ll either do what’s on your list of tasks or kick back. But procrastinator or not, you’ll have ice cream to keep you company!
Cheesecake Brownie Chunk Ice Cream
1/2 cup butter, melted
1/2 cup cocoa
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup flour
14-oz. can sweetened condensed milk (I used fat free)
8-oz. block cream cheese (I used light), softened
8-oz. container Cool Whip (I used light)
1 cup chocolate chunks
1/2 batch baked brownies, cut into small chunks
- Before you make the ice cream, make the brownies. Note: if you'd like to substitute a boxed mix, that's fine. Pick one that fits an 8-inch square pan.
- Preheat the oven to 350. Line an 8 X 8 pan with foil and spray it with cooking spray. Set aside.
- In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the salt and flour, mixing until just combined.
- Spread the batter in the prepared pan and bake for 25-30 minutes until done. Cool completely and cover. Place the brownies in the refrigerator to chill.
- Make the ice cream.
- In a bowl, beat the softened cream cheese until creamy. Add the sweetened condensed milk and stir until the mixture is smooth. Fold in the Cool Whip until all is combined. Add the chocolate chunks and brownie chunks, folding in carefully.
- Place the mixture in ice cream containers or a freezer-safe pan. Cover loosely and freeze overnight. Because the mixture is no-churn, it will melt on the counter a little faster, so don't leave the ice cream out for long.
- You can use the other half brownie pan for whatever floats your boat!