A simple no-churn ice cream that tastes like brownie batter, and is swirled with gooey roasted marshmallows and pieces of your favorite chocolate.
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Ice Cream, Dessert
About 25-30 large marshmallows
One pint heavy cream, well chilled
⅔ cup of your favorite brownie mix (I used Betty Crocker Gluten-Free Brownie Mix)
One 14.5 oz. can of sweetened condensed milk (regular or fat free)
About 1 c chocolate chunks or chips (I used chopped milk chocolate bars)
Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
While the bowl is chilling, preheat your broiler. Coat a piece of aluminum foil with cooking spray and place the marshmallows in a single layer. Place the marshmallows under the broiler for 2-4 minutes, or until browned and toasted. Remove from the oven and set aside to cool to room temperature.
In the chilled bowl, using an electric mixer or whisk, combine the heavy cream and brownie mix, and beat to soft peaks.
Gently fold the sweetened condensed milk into the whipped cream.
Break up the marshmallows on top of the cream mixture, add the chocolate chunks, and gently fold in.
Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/08/23/marshmallow-brownie-batter-no-churn-ice-cream/