Snack: Brownie Batter No-Churn Ice Cream

Recipe by Candace Braun Davison We blended 1/2 cup of brownie mix into the sweetened condensed milk, then followed the mix's instructions to bake the brownies, using the remaining mixture (and the same amount of oil and eggs that the recipe called for).

Ingredients

1 box brownie mix (as well as any ingredients the mix calls for to make brownies)
1 c. sweetened condensed milk
1/2 tsp. vanilla extract
2 c. heavy cream

Instructions

Preheat the oven, according to the mix's instructions (typically 325-350 °F). As the oven heats, open the brownie mix and measure out 1/2 cup of the mix. Set the rest aside.
Pour the 1/2 cup brownie mix into a medium-sized mixing bowl and add the sweetened condensed milk. Mix until thoroughly combined. Set aside.
Bake the remaining brownie mix according to the package's instructions without altering it. You may need a few extra minutes to fully cook the center of the brownies, since they'll be a bit fudgier than usual. Set aside to cool, then crumble the brownies into bite-sized pieces.
Pour the heavy cream into a large mixing bowl and beat until stiff peaks form, about 2-3 minutes. (When you remove the whisk from the heavy cream, it should stay standing up.) Fold in the sweetened condensed milk mixture, then most of the brownie bits.
Pour the mixture into a loaf pan, top with remaining brownie bits and refrigerate overnight, or at least 8 hours.

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