A copycat of Cold Stone's Founder's Favorite, made at home in the Ninja Creami — rich sweet cream ice cream loaded with brownie, pecans, fudge, and caramel. Dense, scoopable, and just like the shop for a fraction of the price.
Ingredients
For the sweet cream base
1cupwhole milk
1cupheavy cream
1/3cupgranulated sugar
2ozcream cheese, softened
1tablespooninstant vanilla pudding mix
1tablespoonvanilla extract
1/8teaspoonof salt
For the mix-ins
1/2cupbrownie, cut into small chunks
1/4cuppecans, chopped (toasted, optional)
2tablespoonsfudge sauce, plus more for drizzling
2tablespoonscaramel sauce, plus more for drizzling
Instructions
Whisk the softened cream cheese until smooth, then whisk in the sugar and pudding mix. Add the milk, heavy cream, vanilla, and salt, and whisk until completely smooth with no lumps.
Pour the base into a Ninja Creami pint, staying below the max-fill line. Cover and freeze on a level surface for 24 hours.
Remove the lid, lock the pint into the outer bowl, and run the Ice Cream function. If it comes out crumbly, add 1–2 tablespoons of milk and run Re-Spin until smooth and creamy.
Make a well in the center of the ice cream. Add the brownie, pecans, fudge, and caramel, then run the Mix-In function.
Scoop into a bowl and finish with an extra drizzle of fudge and caramel.
Equipment
Ninja Creami Ice Cream Machine
Ninja Creami Pint Container
Ninja Creami Pint Container Lid
Notes
Freeze the base flat and fully for 24 hours — it's the biggest factor in a smooth spin.
A powdery first spin is normal; Re-Spin brings it together.
Cut brownie into small (pea-to-dime-sized) chunks so they fold in evenly.
Toast the pecans for deeper flavor and crunch that survives freezing.
Leave out the cream cheese for a lighter result; texture will be slightly less dense.