Sometimes you make recipe mistakes. Sometimes you burn things, you under-cook things, you get the measurements wrong, or you forget an important ingredient. I’ve been there plenty of times. It gets really frustrating, and sometimes I try the recipe over again with some tweaks or I move on to something else. For example, the first time I made my raspberry swirl pound cake, it wouldn’t bake all the way through, even when I left it in the oven WAY longer than it should have needed, so I remade it a week later and it came out perfectly.
This time, I messed up a batch of brownies. And by messed up, I mean I incorrectly measured the ingredients and the brownies just weren’t baking properly, so I ended up with a batch of overly gooey brownies. They still tasted fantastic but they wouldn’t hold their shape very well unless it was one of the corner pieces. I was bummed, and then Andrew was like, “you could turn this into Ben & Jerry’s Half Baked ice cream.”
Yeah, he’s really smart sometimes.
Thus, this half baked brownie ice cream recipe was born from a disastrous batch of Reese’s peanut butter swirl brownies. Sometimes mistakes can still result in a great recipe, even if it wasn’t the recipe you had planned. It happens, and when you go with the flow you might end up with the best of both worlds (a.k.a gooey brownies and ice cream).
This recipe is really easy to make with your favorite brownie recipe and you don’t need an ice cream machine to make it, which is good news for those of us who don’t have space for another appliance. To make the most of this recipe, I’d suggest under-baking your brownies on purpose. Yup, I said it. Under-bake them so that the middle brownies are still quite gooey but not so raw that they’re still batter.
If you need a good recipe for brownies, try my rocky road brownie recipe (and just leave out the marshmallows and peanuts…or don’t).
- 1 batch of your favorite brownie recipe, under-baked by at least 5 minutes
- 1 pint (2 cups) heavy cream
- 1 can condensed milk, chilled
- 1 tsp vanilla
- 1/2 cup peanut butter, melted
First, make your brownies according to the recipe and under-bake them by about 5 minutes so that the middle of the pan is still gooey. Check with a toothpick before removing to ensure that the middle is no longer just batter but still gooey enough that the toothpick isn’t clean.
Let the brownies cool on a rack for at least 10 minutes. You’ll only need to use about half of the batch for the ice cream, so save the outside pieces and you may be able to eat them later!
Cut up the cooled brownies, playing close attention to the middle pieces. Cut into small pieces, add to the ice cream mixture and mix again until combined. You’ll see some specks in the ice cream. Cut up a few more pieces and mix in with a spatula, not your mixer, so that they stay large chunks.
Pour half of the ice cream into a freezer-safe container. Melt the peanut butter in a small bowl for 30 seconds and drizzle about half of it over the layer of ice cream. Add the rest of the ice cream to the container and drizzle remaining peanut butter on top as well as any leftover brownie pieces you want in there.
Freeze for at least 6 hours. Serve on a sugar cone or in a bowl, and enjoy it while it lasts!