Tag Archives: Frozen

Brownie Batter Cookies n Cream Ice Cream

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I have several good reasons why it is a good idea to have a second ice cream(ish) recipe posted this week

1. It is the first week of school. Hello early mornings and late nights of homework!?

2. Summer is not allowed to leave me.

3. It has OREOS aaannddd brownie batter goodness in it! Uh… yeah

4. Ice cream is delicious and I used some skim milk in there, therefore its nutritious.

Brownie Batter Cookies n Cream Ice Cream

2 cups heavy whipping cream

1 cup milk (I use skim)

1 1/2 teaspoons vanilla extract

pinch of salt

1 cup white sugar

1 1/4 cup dry brownie mix

1 cup crushed Oreos (I used the 100th anniversary birthday ones!)

  1. In a large bowl, whisk together milk, cream, sugar, vanilla extract, salt, and dry brownie mix. Pour mixture into ice cream maker and freeze according to directions.
  2. During the last 5 minutes of time in ice cream machine, mix in crushed Oreo pieces. Store ice cream in air tight container and finish freezing in the freezer until firm, about 4 hours. Enjoy!

Note: You may want to let ice cream thaw about 5-10 minutes on counter or microwave about 15 seconds before serving.

Random Fact of the Day: ”Goodbye” came from “God bye” which came from “God be with you.”

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Week in Review (6/11-6/15)

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Another caaahrazy week! My second job as a swim instructor started this week, and the kids I am teaching are like the energizer bunny times a million so I have WORN out!! Here we go…

Tuesday I showed you guys some homemade chocolate pudding. Perfect recipe for when you have some spare egg yolks or just want a rich and decadent treat!

Wednesday I shared with you all some Flourless Chocolate Mufcakes. These were awesome! They are perfect warmed up just a bit topped with some ice cream or whipped cream..or both!

Friday I brought out Gram’s Apple Cake. Seriously guys, this thing is awesome. It was gone in less that two days and I only got one little slice…and it is just me and my parents in the house. Pretty sure my dad ate 80% of it!!

Random Fact of the Day: The average American drinks about 600 sodas a year. I am proud to say I’ve had NONE in the past year!! :)

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Week in Review (4/23-4/27)

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Monday I shared with you guys a little vent session about babies and teens. I also shared some delicious buttery biscuits! You have GOT to make these biscuits. They are so, so, sooo yummy and extremely easy!!

Tuesday I took the ACT…for the third time. This one was required by our school, though. I promise I’m not some ACT-addicted freak.

Wednesday I shared a recipe that every single person on this planet universe should experience. Yes, homemade cookie butter is THAT DELICIOUS.


Friday I shared with you guys Brownie Explosion Ice Cream. Ice Cream. Chocolate. Brownies. Need I say more?

Random Fact of the Day: On the planet 51 Pegasi B, it rains Iron!

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Fudge Brownie Explosion Ice Cream

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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:

  1. buy ice cream maker
  2. make ice cream
  3. eat it.
  4. :)

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**

  1. 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.
  2. When there is 5 minutes left, pour in chopped brownies.
  3. 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.

Random Fact of the Day: The oldest person in history smoked daily for close to a century. She quit five years before her death at 122.

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Almond Joy Ice Cream Pie

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I’m sorry to do this to you on the first day of Lent…

Maybe, by some chance, some of you don’t do the whole diet thing for Lent. Or you just don’t happen to do Lent, which I know is completely normal. So people on special diets and stuff right now…close your eyes. Come back Friday.

Back to this pie…I made it for my Dad’s birthday, which was last Thursday. As some of you may know from reading earlier posts, both of my parents happen to be big coconut fans and love the candy bar, Almond Joys.

In honor of my Dad’s big day, I decided to make him an ice cream pie similar to an Almond Joy. Also in honor of my dad’s birthday we broke out “the birthday crown”. Would you like to see? Of course you would! Here you go, heheee. Sorry dad, your eyes are closed in pretty much all of them!

I made a coconut crust, which was basically all coconut and surprisingly delicious. My mom actually said it’s the best crust she has ever had, of course she could be a bit biased. I followed the coconut crust with a layer of chocolate ganache. Then, I spread Belgian chocolate ice cream on top and finished it off with whipped topping and swirls of chocolate syrup.

I was going to add toasted, chopped almonds on top to make them more of almond joys, but I guess the pie turned out to have a bit more of a Mounds flair. It tasted delicious anyhow, and I know my Dad enjoyed it, too :)

Almond Joy Ice Cream Pie

1 1/3 cups shredded coconut

3 Tablespoons butter or margarine

1/2 cup heavy cream

3/4 cups plus 2 Tablespoons chocolate chips

half of a 1.5 quart-sized container of chocolate ice cream, softened

container of whipped topping

chocolate syrup, optional

  1. Preheat oven to 325 degrees F.
  2. Mix coconut and margarine in bowl until thoroughly combined. I recommend digging in there and using your hands.
  3. Press mixture into 9-inch pie pan and bake in preheated oven for 15 minutes, edges should be golden. Take ice cream out of freezer to allow it to soften.
  4. Place chocolate in heat proof bowl and set aside. Make ganache by heating cream in saucepan until boiling and it starts increasing in size. Pour hot cream over bowl of chocolate and stir until fully incorporated. Let cool for a couple minutes
  5. Pour ganache in coconut crust and spread in thin layer. Pop in the fridge for a couple minutes, until ice cream is soft enough to spread in crust.
  6. Once ice cream is ready to be spread, place it in the crust and spread evenly until filled to to desire height. Place in freezer for at least a half hour for ice cream to set.
  7. When ready to serve spread whipped topping on top and top with chocolate syrup. I like to make mine pretty by making circles of chocolate syrup and dragging a toothpick through to create a swirl.
Random Fact of the Day: Elephants only sleep 2 hours a day.
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