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

 

 

 

 



Ice Cream Cake

I have a confession to make....I'm not really a big fan of cake. Sure, I like it. Of course I'll eat a piece. Obviously I enjoy making it...but I would much rather have a pie. Or ice cream. Or (wait for it) ice cream IN cake. No, INSTEAD of cake, but still in cake form.

Yesterday was my hubby's birthday, and he asked for an ice cream cake instead of regular. I planned to pick one up from DQ (the middle fudge/cookie filling? Come on!) But he said "You know, if you made it yourself, you could use Turtle ice cream, wink wink nudge nudge".

I was a little apprehensive, having never made one before, but people, this was probably on my top 5 list of easiest desserts I have ever made. Just a handful of ingredients and about 10 minutes to put together, let's all get together and have one big giant un-birthday party and have some ice cream. Cake, of course.

Ice Cream Cake

2- 2 litre tubs of ice cream, your flavour (I used turtle and peanut butter rolo)

1 box of oreos (or enough crumbs to make a crust)

3 tbsp melted butter

2 cups coolwhip or 1 cup whipping cream, divided

1 cup chocolate fudge (like the ice cream topping kind)

• Leave the ice cream on the counter for about an hour until it's nice and soft
• Preheat oven to 350
• Crush up your oreos and combine with melted butter
• Press into bottom of 9 inch spring form pan
• Bake for 5 minutes
• Dump one flavour of ice cream onto crush and spread it/mush it down until it's nice and flat
• Spread cool whip on top of the ice cream, reserving one cup for the top (if using real cream, whip it until soft peaks form and then spread on top of ice cream
• Pour your hot fudge on top of that
• Dump the next flavour of ice cream on top, and spead until it's nice and flat again.
• Freeze for at least 8 hours
• Put reserved cool whip into a piping bag with a star or flower tip and pipe along the top.
• Keep in freezer until ready to serve (obviously). Remove side of spring form pan.



*This can be made a few days in advance

-Jessica

Peppermint hot chocolate soft serve ice cream

I am crazy for ice cream.  Like,  the song should go, "I scream, I scream, I scream for ice cream." Never mind everyone else. Actually, my sisters could be included in that. Not a visit with each other goes by without a trip to the store searching for the best ice cream we can find.

If I ask my husband what kind of ice cream we have in the freezer, and he replies, "vanilla", I tell him that doesn't count.  Don't get me wrong, vanilla is great with things, but on it's own, it just doesn't excite me.  So, last night, after my husband rolled his eyes at me (because he insists that vanilla ice cream is still ice cream), I decided that instead of getting out of my pajamas and venturing to the store, I would try and turn that ol' vanilla into qualifiable ice cream. 

Since it is Christmas time, and it is morally wrong to use flavors that are not reminiscent of the season, I got out the two things that I have been living off of lately.  Hot chocolate powder, and peppermint coffee creamer.  I threw it together, whipped it up, and voila. The perfect remedy. Peppermint hot chocolate ice cream. (of course since I beat it with my hand mixer, it turned it creamy, like soft-serve).

Want to make some of your own? Well, here you go:

2 cups vanilla ice cream

1/2 cup hot chocolate powder

2 Tbsp. peppermint coffee creamer

1 candy cane (optional)

Throw the whole shebang into a bowl, and beat with a hand mixer. Put it in your favourite christmasy bowl, and top with candy cane bits. (which I like to put in a sandwich baggie, and whack it with a rolling pin).

Eat it. All of it. And be happy......cuz you will be.

-Leah