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
-Jessica and Leah