Star-Spangled Brownie Blast Ice Cream
Ingredients
Scale
- 2 cups cold heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla bean paste
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup patriotic sprinkles, plus more for topping
- 1/3 cup mini chocolate chips
- 4 packages Little Debbie Red, White & Blue Iced Brownies, chopped into bite-sized pieces, plus more for topping
- Hot fudge sauce, for swirling
Instructions
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, vanilla bean paste, vanilla extract, and salt until smooth.
- Gently fold the whipped cream into the condensed milk mixture in three additions, being careful not to deflate the mixture.
- Fold in the patriotic sprinkles, mini chocolate chips, and chopped brownie pieces until evenly distributed.
- Transfer half of the mixture to a loaf pan or freezer-safe container.
- Drizzle hot fudge over the ice cream layer, then add the remaining ice cream mixture. Drizzle with more hot fudge and use a butter knife to create swirls throughout.
- Sprinkle the top with additional brownie pieces and patriotic sprinkles.
- Cover tightly and freeze for at least 6 hours, or overnight for the best texture.
- Let the ice cream sit at room temperature for 5 minutes before scooping.