Monday, June 9, 2014

Mocha Brownie Ice Cream

My mind is on serious overload right now with all the things I need to/should be doing. I feel like I'm so behind.

I need to do the laundry. And put the 4 loads of clean laundry away.

I need to empty the dishwasher. And get the pile of dishes out of the sink.

I need to weed the garden. And the grass. Seriously, our yard looks like a dandelion field.

I should do a craft with the kids. Dang Pinterest.

I should go to the store so that we don't eat frozen pizza again tonight.

I need to get my kids new clothes. Already?! 

I should start potty training my little munchkin. Maybe I can put this off another week. Or forever. Just kidding, but I'm not looking forward to it.

I should really put some effort into decorating my house. And front porch. And back deck. Dang Pinterest again.

It's times like this when I need to stop, sit, pour myself a cup of coffee (if it's the am) or a glass of wine (if it's the pm), and help myself to a big bowl of this mocha brownie ice cream. (Wait, is it acceptable to have wine in the am too?)

I feel like coffee + chocolate + brownies + ice cream just makes everything better. You need this ice cream in your life. It's so yummy and creamy and dreamy. And you won't believe how incredibly easy it is to make. No cooking required (because we all know I don't make ice cream that requires a custard). Well, I guess the brownies require some cooking, but you can always cheat and buy pre-made brownies from the store (I promise I won't tell anyone). Put everything else in the blender and let the ice cream maker churn away.

Then pour yourself a glass of wine, sit out on your plain, unpin-worthy deck, and watch the dandelions blow in the breeze...and relax. 

Mocha Brownie Ice Cream
Serving size: ~1 quart

1 cup cold whole milk
3/4 cup sugar
2 tbsp. instant espresso granules
2 tbsp. unsweetened cocoa powder
2 cups (1 pint) heavy whipping cream
1 tsp. pure vanilla extract
3/4 cup chopped brownie pieces*

(*I used this gluten-free brownie recipe, but you can use this recipe for regular brownies made with all-purpose flour. Bonus: you will have some brownies leftover.)

Place all of the ingredients (except the brownies) in a blender. Puree until smooth. Refrigerate until cold if needed. Then freeze in an ice cream maker according to the manufacturer's instructions, usually around 25-30 minutes. In the last minute, add the chopped brownie pieces or fold in using a spatula. Transfer to a freezer-safe container and place in the freezer for a few hours to harden. 

Source: adapted from King Arthur

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