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

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
Frances Murray
chezfrandesserts@gmail.com
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