• Prep Time 40 minutes
  • Bake Time 25 minutes
  • Makes 16 servings
  • Freezing Required!


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Peanut Butter Chocolate Ice Cream
  • 2 cups whipping cream
  • 1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
  • 2 tbsp vanilla
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/4 cup Smucker’s® Microwaveable Hot Fudge Topping
  • 3/4 cup dark chocolate chunks
  • Brownie
  • 1/2 cup melted butter
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips, milk or semi-sweet
  • Assembly
  • 1/2 cup Jif® Creamy Peanut Butter, divided
  • 1/4 cup chopped salted peanuts, optional
  • 1/4 cup chocolate shavings, optional

Serving Size: 16 servings


Serving Size: 16 servings

  • Ice Cream
  • Line a 10 cup (2.5L) freezer-safe bowl with plastic wrap.
  • Whip cream in bowl of electric mixer until soft peaks form. Mix in sweetened condensed milk and vanilla. Swirl in peanut butter and chocolate fudge with a butter knife. Mix in chocolate chunks. Pour into prepared bowl. Freeze 6 hours or until firm.
  • Brownie
  • Preheat oven to 350°F (180°C). Grease an 8” round pan and line with parchment paper. Combine all ingredients in medium mixing bowl. Mix until incorporated. Pour into prepared pan. Bake in preheated oven 20-25 minutes or until centre is set. Remove and cool.
  • Assembly
  • Remove ice cream from freezer. Spread top of brownie with 1/4 cup (50mL) peanut butter. Place brownie, peanut butter side down, over ice cream. Press down. Invert onto serving plate. Remove bowl and peel back plastic wrap. Heat 1/4 cup (50mL) peanut butter until warm. Drizzle over top of ice cream. Garnish with chopped peanuts and chocolate shavings if desired. Enjoy!


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