Prep Time 60m
Cook Time 25m
Ready Time 360m
Yield 16 servings

  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/3 cup Jif® Creamy Peanut Butter
  • 2 (2.07 oz.) chocolate covered peanut nougat candy bars, chopped
  • 1/4 cup Smucker's® Magic Shell® Chocolate Fudge Flavored Topping, plus additional for garnish
  • Pillsbury™ Baking Spray with Flour
  • 1 (15.5 oz.) package Pillsbury™ Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons water
  • 1 large egg
  • 2 tablespoons chopped cocktail peanuts
Preparation Directions
  • Step 1For Ice Cream: BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk. Divide in half. Beat peanut butter into one half of cream mixture. Swirl in 1/4 cup fudge topping. Do not over mix. Stir candy bar pieces into remaining cream mixture. Freeze 3 hours or until partially frozen.
  • Step 2For Brownie: Coat 9-inch round cake pan with baking spray with flour. Prepare brownie batter according to package directions using oil, water and egg. Pour into prepared pan. Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely.
  • Step 3Line 2.5 quart (9-inch) diameter bowl with plastic wrap. Spread peanut butter ice cream evenly on bottom and sides of bowl. Freeze 1 hour until firm. Spread candy bar ice cream over peanut butter ice cream, filling bowl completely. Place brownie on top. Cover; freeze 2 hours until firm.
  • Step 4Invert bombe onto serving dish. Remove bowl and plastic wrap. Drizzle with fudge topping. Sprinkle with chopped peanuts. Cut into 16 slices.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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