The lovely Bev is having twins! Soon! So, let’s just say, that when I heard about this virtual baby shower, I knew I wanted in. You see, Bev is just lovely! And funny! And yay, she’s having twins! It’s pretty major!
I was perusing recipes when I spotted these brownies on her site. I knew turning them into an ice cream would be just the thing to kick the massive chocolate cravings going on.
I’m the kind of girl who will get a super chocolatey blizzard with chocolate ice cream. I don’t understand the point of vanilla ice cream more often than not. I mean, I love it in a root beer float, obvz, and a classic sundae is also quite awesome, but I just can’t ever have too much chocolate, ya know? The moral of the story is this: chocolate ice cream plus brownies, almonds, marshmallows, fudge, and more brownies is where it’s at because you can’t have too much of a good thing. Too many puppies? Nope. Too much chocolate? Never.
Let’s make sundae’s on Tuesdays and celebrate Bev’s twins, pink Christmas trees, Shiner Holiday Cheer, and everything else awesome!
Mississippi Mud Pie Brownie Ice Cream
Makes 1 hefty quart, idea from Bev Cooks
- 2 cups heavy cream
- 3 T unsweetened Dutch-process cocoa powder, sifted
- 5 oz. dark chocolate, chopped
- 1 cup whole milk
- 3/4 cup sugar
- pinch of salt
- 5 large egg yolks
- 1/2 t vanilla extract
mix ins -
- Make chocolate ice cream. Place the chopped chocolate in a medium heat-proof bowl, set aside. Meanwhile, warm 1 cup of the cream with the cocoa powder in a medium saucepan. Whisk it briskly to blend in the cocoa. Bring it to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and pour over the chopped chocolate, scraping the saucepan as clean as possible. Whisk the cream and chocolate until smooth. Stir in the remaining 1 cup of cream. Set the bowl aside with a mesh strainer on top of the bowl.
- Warm the milk, sugar, and salt in the same saucepan you just used. In a separate medium bowl whisk the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into your saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and mix into the chocolate mixture until smooth, then mix in the vanilla. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the fridge, then freeze in your ice cream maker according to the manufacturer’s instructions. If the mixture is too thick to pour into your machine, whisk it speedily to thin it out.
- Transfer to a one-quart container, or 2-3 pint containers layering the almonds, brownie bites, and marshmallows in between layers of ice -cream. Freeze for at least 4 hours. Serve with an additional brownie and some hot fudge.
Recipe adapted from Chuck Hughes
- 2 t or 1 packet powdered gelatin
- 1/3 cup cold water (for gelatin blooming)
- 1/4 cup water (for syrup)
- 3/4 cups granulated sugar
- 1 1/2 t vanilla extract
- 1 T confectioners’ sugar, plus more for sprinkling
- 1 T cornstarch
- Lightly spray an 8-inch pan with cooking spray. Bloom gelatin in 1/3 cup cold water for 10 minutes. Meanwhile heat the remaining 1/4 cup water and sugar together until it boils. Allow to boil for 1 minute. Add gelatin and stir until mixed. Beat with an electric miser until lightened in color and voluminous. Mix in the vanilla extract. Spread into prepared pan and dust with powdered sugar. Allow to set for several hours before cutting into small squares. Toast with a kitchen torch and layer in the ice cream.
Half of this recipe
- 1/2 cup (1 sticks) unsalted butter
- 1 1/4 cups brown sugar (I used a mixture of light + dark)
- 3 oz. unsweetened chocolate
- 2 large eggs
- 1 t vanilla extract
- 1 cups flour
- 1/4 t kosher salt
- Preheat your oven to 325°F. Butter or spray with cooking spray, the bottom of a 8 inch square baking dish; cut a piece of parchment paper to line the bottom of the pan so that it overlaps the two sides. (You’ll be able to lift out the brownies with the parchment paper later on.) Press into the greased surface.
- In a large microwave-safe bowl combine the butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened continue to microwave at 10-second intervals, removing before completely melted, stirring until smooth.
- Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out mostly clean, 25-35 minutes. Allow to cool completely.
- Run a knife around the edge of the pan and lift out with the parchment paper. Cut half of the pan into bite sizes pieces for layering in the ice cream. Reserve half to cut out with heart cookie cutters to serve with the ice cream.
Coconut Oil Bittersweet Hot Fudge
Recipe adapted from my mom’s hot fudge recipe
- 1/3 cup coconut milk, reserve the rest for ice cream
- 2 T coconut oil
- 3/4 cup bittersweet chocolate chips
- 1/2 cup confectioners’ sugar
- pinch of salt
- Place all of the ingredients in a medium saucepan over medium heat. Cook, stirring often, until coconut oil and chocolate is melted. Once it’s all melted and combined remove from heat. Serve with ice cream to take it to a major chocolate overload.
Yay! Click HERE for a printable pdf of the recipes above.
Having spare brownies leftover is my weakness. Even though Twitter autocorrected it to my “weekends”. I guess it’s that too.
Check out the whole Virtual Baby shower after the jump!
Bacon Cotija Guacamole from Gaby of What’s Gaby Cooking
Gruyère Gougères from Shaina of Food for My Family
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie’s Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s Dish
Winter Citrus Salad from Catherine of Weelicious