Peanut Butter Brownie Fudge Ice Cream

 

 

What do you do when your sister is visitng, there are 7 kids running around the house, and its over 30 degrees (celcius...that's like 85 or something in ferenheit). Well, you do pretty much nothing.

 

Maybe spend the afternoon playing board games (scattergories anyone?), reading Divergent (trust me, read it) and playing Harry Potter 20 questions. It's fun, I swear. Especially if you're nerdy like us. It was hot, okay?

 

At some point we decided that we should probably get some food in the kids. My mom-in-law recently bought an ice cream maker and I was dying to get my hands on it. And what sounds better in sweltering heat than some homemade, creamy and cold ice cream. Not much, to be honest. This may or not have been dinner.

 

 

Peanut Butter Brownie Fudge Ice Cream

 

(the base ice cream recipe was from the Cuisinart ice cream maker recipe book)

 

1 cup unsweetened cocoa powder (Dutch process preferred)

2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract

1 batch of brownies (minus the caramel and skor bits) 

1/2 cup peanut butter

1/2 cup hot fudge (I like the smuckers brand)

• Place the cocoa and sugars in a medium bowl; stir to combine.
• Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes.
• Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
• Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture.
• Break up brownies into bite sized pieces and add them, piece by piece into the ice cream.
• Add peanut butter, by the teaspoon full into the ice cream.
• Add fudge.
• Let it mix for another minute or two.
• If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
• Remove from freezer about 15 minutes before serving

*Directions may vary, depending on what your ice cream maker's instructions.

 

 

-Jessica and Leah

 

 

 

 



Skor Caramel Brownies

Sunday night dinners have been a thing with Matt's family ever since we got married 6 years ago. I truly love these dinners, for the following reasons:
 a) I love Matt's family. They are the amazing in-laws to me and grandparents to my boys. They are just  plain fun.
b) I don't have to cook (because it's no secret that I would much rather bake than cook).
c) My mom-in-law is a fab cook. Really truly great.
d) I am in charge of dessert. I try not to repeat, unless by request, so it means I try new things out once a week. Plus, I take it out of my house and to someone else's, which helps my self control. Slightly.

This week, the only request was for chocolate cake from my 5 year old. I was going to, too, but when I looked I discovered that we were out of powdered sugar, and you can't very well have a decent chocolate cake without frosting. In keeping with the chocolate theme (I wasn't about to go and break any hearts, now), I decided on brownies instead. Ooey-gooey, slap-in-the-face delicious. These have a layer of creamy caramel and skor bits sandwiched between fudge-like chocolate chip brownies. Not a bad end to the weekend.

Skor Caramel Brownies

• 1/2 cup butter, melted
• 1 1/4 cups granulated sugar
• 1  1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup dark chocolate chips
• 1/2 cup pre-made caramel sauce
• 3/4 cup Skor baking bits

-Preheat oven to 350 degrees ferenheit.
-Melt butter in a microwave safe bowl.
-Add sugar and vanilla and stir until smooth.
-Beat in the eggs, one at a time.
-Stir together flour, cocoa and salt.
-Add to butter mixture.
-Fold in chocolate chips until combined.
-Spray a 9x9 baking dish with non-stick spray.
-Pour in half of the brownie batter.
-Pour on caramel and sprinkle Skor bits on top.
-Top with remaning brownie batter and bake for 35-45 minutes.
-Let sit for at least 15 minutes before digging in.
-Serve with vanilla ice cream or a cold glass of milk!

-Jessica