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Thursday, June 18, 2015

Scrumptious Summer - Fudge Brownie Ice Cream Recipe

Good morning dear friends

Today I start a new series called
SCRUMPTIOUS SUMMER.

Do you have an ice cream machine languishing in the cupboard...unloved and unused?  Well...I hope to change that.  Ice cream making can be fairly complicated, but NOT with this recipe.  It takes just 10 minutes, plus churning time, to create tasty, homemade ice cream for your family.

Today's Recipe is
Fudge Brownie Ice Cream


Here is what you will need:


*2 cups of Half & Half
*2 cups of Heavy Whipping Cream
*1 cup of sugar
*2 t vanilla (or more to taste)

That is the basic recipe!

In addition, for this recipe you will need

*Homemade or Little Debbie Brownies, cut into small bite size pieces (As you can see, my Little Debbie Brownies had green icing on top)
*Hot fudge sauce

In a large bowl, measure out your Half & Half, Cream and Sugar.  Whisk the ingredients together until the sugar is dissolved.  Then add your vanilla.  Whisk until incorporated.

Pour this mixture into your ice cream maker.  Our ice cream maker has a bucket that you place in the freezer.  I make sure it has been in the freezer at least a couple of days so it will be nice and cold.
Turn on the ice cream maker and churn until your ice cream looks like soft serve ice cream.
Remove the middle portion and using a spatula, transfer your soft ice cream to a freezer container.   Make sure to do a little tasting along the way...and scrape all that yummy goodness off the sides with a spoon.  Stealing a taste here and there is a necessary procedure...lol.
Fold in your brownie bits.  The ice cream will appear to be melting a bit, so work fast and don't over stir it.
Place your hot fudge in the microwave for about 1 minute on 50% power.  This will heat it just enough to make it pour well, but not too hot.  Slowly pour about 1/2 jar of your hot fudge over the ice cream and with a knife, swirl back and forth a bit.  Don't over mix at this point or you will have chocolate ice cream instead of fudgey swirls.
Quickly cover the ice cream and place in the freezer.  Freeze for at least 8 hours, so it is nice and hard.
Scoop your ice cream and enjoy!

It's so creamy and tasty - you will want seconds...and hey...why not...it's calorie free.  Oooh...I wish!

I'll be back with another great flavor next month.  It's going to be tough to decide which kind to make next!


2 comments:

  1. Hi Wendy, your ice cream looks yummy, I wish I could stop by for a bowl. We still have an old time crank ice cream maker, but love making ice cream in it a few times during the summer, we will have to try this recipe. Thank you for sharing. hugs. Lecia

    ReplyDelete
  2. Makes me want to buy an ice cream maker! :)

    ReplyDelete

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