It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

Mocha Brownie No Churn Ice Cream
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Mocha Brownie No Churn Ice Cream

So, I love coffee, I love chocolate and I love brownies.  Combining them in one of my favourite desserts was a no brainer.  I made an uber easy and quick no churn ice cream, flavoured with coffee and packed with brownie and chocolate chunks.  So good! The different textures will dance in your mouth.  You can taste each flavour separately at first before they blend together.

 

There is something magical about eating ice cream.  Yes, I said magical.  My favorite time to indulge is when the house is quiet i.e. when the kids are gone to bed.  It has to be just me and the creamy goodness.  It goes down something like this: I excitedly and semi-calmly approach the fridge.  Excitement builds as I reach for the tub.  The closer I get to  the fridge, the clearer the choir of ice cream singing angels become.   I take a bite and the moment the creaminess and chunky yumminess hits my taste buds…crescendo! The explosion of flavour.  Nothing like it folks, nothing like it.

 

Yields12 Servings
 2 cups Heavy Cream (35%)
 1 (14oz) can sweetened condensed milk
 2 ½ tbsp coffee granules
 2 cups brownie chunks
 1 tsp vanilla extract
1

Line a 9x5 loaf pan with parchment paper with overhang; set aside.

2

Whip heavy cream on high speed until stiff peaks form.

3

Disolve coffee granules in 2 tbsp water and gently fold in whipped cream mixture along with condensed milk; mix in vanilla extract.

4

Gently fold in brownie chunks; reserving some for the topping.

5

Pour mixture into the loaf pan. Top cream mixture with remaining brownie chunks and freeze for at least 6 hours or overnight.

Ingredients

 2 cups Heavy Cream (35%)
 1 (14oz) can sweetened condensed milk
 2 ½ tbsp coffee granules
 2 cups brownie chunks
 1 tsp vanilla extract

Directions

1

Line a 9x5 loaf pan with parchment paper with overhang; set aside.

2

Whip heavy cream on high speed until stiff peaks form.

3

Disolve coffee granules in 2 tbsp water and gently fold in whipped cream mixture along with condensed milk; mix in vanilla extract.

4

Gently fold in brownie chunks; reserving some for the topping.

5

Pour mixture into the loaf pan. Top cream mixture with remaining brownie chunks and freeze for at least 6 hours or overnight.

Mocha Brownie No Churn Ice Cream

RECIPE NOTES: 

-leave loaf pan on counter for a few mins prior to scooping.

-Dipping your ice cream scoop into hot water helps with getting picture worthy scoops.

If you make this recipe, please remember to snap and share on Instagram with #franmurrayco so we can see your bougie looking and yummy results! Have questions or wanna chat? Leave a comment.

 

Frances Murray
chezfrandesserts@gmail.com
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