
14 Sep Mocha Brownie No Churn Ice Cream

Line a 9x5 loaf pan with parchment paper with overhang; set aside.
Whip heavy cream on high speed until stiff peaks form.
Disolve coffee granules in 2 tbsp water and gently fold in whipped cream mixture along with condensed milk; mix in vanilla extract.
Gently fold in brownie chunks; reserving some for the topping.
Pour mixture into the loaf pan. Top cream mixture with remaining brownie chunks and freeze for at least 6 hours or overnight.
Ingredients
Directions
Line a 9x5 loaf pan with parchment paper with overhang; set aside.
Whip heavy cream on high speed until stiff peaks form.
Disolve coffee granules in 2 tbsp water and gently fold in whipped cream mixture along with condensed milk; mix in vanilla extract.
Gently fold in brownie chunks; reserving some for the topping.
Pour mixture into the loaf pan. Top cream mixture with remaining brownie chunks and freeze for at least 6 hours or overnight.
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