For those of you who have not invested in an ice cream maker yet, well I highly recommend you do.
Honestly, one of the best appliances
I have my parents have ever bought. Making your own ice cream is like the easiest thing ever!! I’m not one to mess with recipes with eggs in them for ice cream. I just like to stick to the basic cream, milk, and sugar base. Salmonella freaks me out in ice cream..however, I’m TOTALLY okay with it in cookie dough! (Completely different story, let’s be real here)
Anyways, making ice cream at home lets you be the most creative person on the planet. You’re like Ben & Jerry for a couple hours! You get to make up your own funky flavors and just do whatever the heck you want. Like put gummy bears and skittles in your ice cream and no one will judge! One of my favorite ice cream concoctions that I have made was the Brownie Batter kind I showed you guys a bit back. Well, I tweaked it a bit and made it fudge brownie explosion ice cream! Sounds good, right? FYI: It tastes even better than it sounds
So here is your to do list:
- buy ice cream maker
- make ice cream
- eat it.
Fudge Brownie Explosion Ice Cream
1 cup heavy cream
1/2 cup milk (I use skim)
1/2 cup white sugar
1 teaspoon vanilla extract
pinch of salt
1/2 cup plus 2 Tablespoons Dry Brownie Mix
about 3/4 cup chopped up baked brownies
1/4 cup hot fudge topping**
- Mix the milk, cream, sugar, vanilla, dry brownie mix, vanilla extract, and salt together in a bowl using a whisk. Pour mixture into ice cream maker and freeze according to manufacturer’s directions.
- When there is 5 minutes left, pour in chopped brownies.
- When ice cream is done in ice cream maker, fold in hot fudge topping. Place ice cream in tupperware container and pop in the freezer. It will take a few hours for the ice cream to harden up, but I like mine soft so I was ready to eat mine about 2 hours later Enjoy!
* I actually made brownies a few weeks ago using a box mix. I only wanted to use half the batter, so I put the other half in a zip-loc bag and popped it in the freezer. I baked the brownies from the frozen batter in silicon muffin tins, that were sprayed with cooking spray, for about 20-25 minutes in a 350 degree F oven or until a toothpick inserted in the center came out mostly clean. I accidentally over baked mine a little bit, but it was no biggie since they went in the ice cream and you couldn’t tell at all.
** I used a hot fudge topping from a jar from the store, microwaved it for about 30-35 seconds until it was soft and smooth and a pourable consistency. I stirred it around with a knife in the jar to help it get to this point, then I let it cool for a minute or two so it wouldn’t heat up the ice cream too much and totally mess up the texture and consistency.
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