OMG!!! Eagle Brand sweetened condensed milk should be called Evil Brand! I made this ice cream for the Labour Day weekend and I couldn’t stop eating it. I had two bowls the night I made it, then I went to bed thinking about it, I woke up thinking about it, I had some for dessert after breakfast, and then again after lunch. In the afternoon I had maybe 3 more small bowls of it. It was a full on binge. That night an old friend came over for dinner and I had one more bowl, my friend had one and Miss M had a scoop, then it was gone. 😦 I should be ashamed to admit all this but I want you to understand – it’s SOOOOO GOOOD!!!! You have been warned.
I forgot to take a pic so enjoy this one from the source. The original recipe calls for a half a pan of brownies but I ran out of time to bake. All things considered, it might be just as well.
Nutella Brownie Cheesecake Swirl Ice Cream
One 8 oz. bar of cream cheese (light or regular) softened
One 14.5 oz. can of sweetened condensed milk (regular or fat free)
1 tsp vanilla
One pint (500 mL carton) heavy cream, well chilled
About half of a pan of prepared brownies, homemade or from a box mix (I highly suggest Flourless Nutella Cheesecake Swirl Brownies, especially if you want to make this gluten free)
About ⅓ cup Nutella (I added 1/2 cup to make up for lack of brownies)
Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk until smooth. Set aside.
In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
Gently fold the cream cheese mixture into the whipped cream.
Crumble about half of the pan of brownies (more or less, as desired) into to cream mixture, top with small dollops of Nutella, and gently fold in to create brownie and Nutella swirls.
Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.