Homemade Vanilla Ice Cream
w/ Brownie Brittle & a Swirl of Peanut Butter Sauce

The base of this recipe is the basic vanilla recipe that came with my Cuisinart ice cream maker. The eggless recipe is the perfect base for most toppings or mix-ins.

What makes this recipe outrageous is the addition of brownie brittle crumbs and the “swirl” of peanut butter sauce. The brownie brittle crumbs add a chocolaty crunch to the ice cream. While the inclusion of the peanut butter swirl takes this ice cream recipe to another level- the ice cream is kissed with just the right amount of rich peanut buttery goodness.

Decadent & delicious this combination is so good- the perfect compliment to a hot summer day!

Vanilla Ice Cream
¾ C Whole Milk
½ Cup + a pinch of Granulated Sugar
½ C Heavy Cream
1 ½ t Vanilla

Mix-Ins
½ C Brownie Brittle,* crushed into crumbs
* I use
Sheila G's Brownie Brittle (Mostly because she's a G). But you could use a homemade version.

Crunchy Peanut Butter Sauce
1/2 C Crunchy Peanut Butter
1/3 C Honey
1 t Vanilla Extract
1/4 C Heavy Cream
Salt, just a pinch

1. Make the Base Ice Cream
Mix all the ingredients using a stand mixer (whisk attachment) or a hand mixer. Mix on low for about a minute- just so everything combines.

**Follow
Your ice cream maker’s instructions**
If using a Cuisinart just turn the machine on, add the milk mixture to the frozen bowl, and wait 20 minutes.

2. Add the Brittle

Add the brittle to the ice cream machine after it has been churning for about 20 minutes. Let the machine continue churn for 5 minutes so brittle incorporates into the ice cream.

3. Freeze the Ice Cream
Transfer the ice cream to a freezer safe, air-tight container. Pack the ice cream tightly, level-off and smooth the top layer with a knife. Freeze for at least 2 hours.

4. Make the Crunchy Peanut Butter Sauce
Heat everything but the vanilla extract in a small saucepan. (med-low heat)
Use a whisk to incorporate all the ingredients.
Remove the sauce from the heat.
Add the vanilla and stir until combined.
Let the sauce cool to room temperature before adding it to ice cream.


5. Swirl the Crunchy Peanut Butter Sauce in the ice cream
Open the container of frozen vanilla ice cream w/ brownie brittle. Spread a layer of room temperature peanut butter sauce on top of the frozen vanilla ice cream. Take a butter knife and in a swirling motion, swirl the peanut butter sauce throughout the ice cream. Re-freeze the ice cream for at least another hour.














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