Make delicious homemade ice cream this summer, without the churn

It doesn’t get any better than homemade ice cream on a hot summer day. This weekend, make Kate Wood of The Wood and Spoon’s Mocha Brownie Fudge Ice Cream. And the best part? No churn needed!

MOCHA BROWNIE FUDGE ICE CREAM

Makes 1 quart

For the brownie pieces

  • 1 (20-ounce) box of dark chocolate brownie mix, divided
  • 2 teaspoons instant espresso
  • ¹⁄³ cup vegetable oil
  • 2 tablespoons water
  • 1 egg

For the ice cream

  • 1 can sweetened condensed milk
  • 2 tablespoons of coffee liqueur
  • 2 cups heavy whipping cream
  • ¼ cup hot fudge sauce, melted and cooled slightly

To prepare the brownies

  1. Preheat oven to 325 degrees. Lightly spray an 8” metal baking pan with cooking spray.
  2. Measure out 1¼ cups of brownie mix, sifting out any chocolate chips, and set aside. This will be used later in ice cream.
  3. In a bowl, stir together oil, water and egg until combined.
  4. Add the instant espresso and remaining brownie mix, stirring to combine.
  5. Pour into the prepared pan and bake in the preheated oven for 20-25 minutes, or until the edges are barely set and the center still looks barely under-baked. Brownies will continue to cook once taken out of oven. Set aside to cool.

To prepare the ice cream

  1. Cut brownies into ½” squares. Set in freezer to keep cool while preparing the other ingredients.
  2. In a medium-sized bowl, stir together sweetened condensed milk, coffee liqueur and 1¼ cups of the reserved brownie mix.
  3. In a separate bowl, whip the cold, heavy whipping cream until stiff peaks form.
  4. Gently fold ¹⁄³ of the whipped cream into the sweetened condensed milk mixture. Once combined, fold in the remaining whipped cream. Fold in 1½ cups of the brownie pieces until well-combined.
  5. Spoon the brownie ice cream mixture into a standard loaf pan until about ¹⁄³ of the way filled.
  6. Drizzle in a bit of hot fudge and drop in a few brownies pieces as well. Repeat this process until the loaf pan is filled.
  7. Allow to set in a freezer for at least 6 hours.

Notes

  • For a stronger brownie flavor, you can use all of the reserved 1½ cups of brownie mix in the ice cream.
  • The addition of the coffee liqueur helps to keep the ice cream smooth and from freezing too hard. If you don’t care for the taste, try adding another type of liqueur in its place. If you’d prefer not to use alcohol, be sure to set the ice cream out a couple minutes prior to eating to maintain good scoopability.
  • If you do a really good job folding your ice cream together gently, you will likely have a cup of the mixture that will not fit in the loaf pan. Feel free to set this aside or freeze in another container.

Read more about Kate Wood and her family’s connection to Lake Martin.

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