Jun 27

My new pretty site & Brownie Batter Ice Cream & A GIVEAWAY!

Notice anything different? Well, you’d better! I’ve been working away…well more like overseeing the work that Christy has been doing for me this last month or so to make a beautiful, new, colorful, friendly and awesome new site for Lauren’s Latest. Isn’t it purdy? I LOVE IT and would love to hear what you all think! {THANK YOU Christy!}

Also, because I have a new site, a new addicting recipe, and because I love ya, I’m giving away a little somthin’ somethin’ you aren’t going to want to miss out on. HINT: it rhymes with nice dream baker. Check it out here!

Now, onto the matter at hand: Brownie Batter Ice Cream. Holy hannah, is this decadent ice cream. And amazing. And a little on the ridiculous side. With ingredients like heavy cream and brownie mix, I expect no less.

I initially was going to swirl in some brownie batter into the chocolate ice cream, but then thought “why not just mix it all in together? It’s easier that way!” So that’s just what I did. I thought that was brilliant.

And then I googled it.

Turns out I’m not a genius and this has in fact been done many times before. Ha! Just when I think I have a good idea, it’s totally been done before! At least I tried, right?!

But, this is an original recipe…just like most of my recipes I post here. All mine, baby. And, I try to only share the super delicious totally stellar recipes I create so you all can make them in your kitchen. That’s how I roll. You’re welcome.

Anyways, you all MUST make this. I think everyone everywhere would like a scoop of this this summer! I also take full responsibility for any extra weight you may gain from consuming more than 1 serving. It’s irresistible….especially fresh out of the ice cream maker {my favorite!}

Happy Monday!

Brownie Batter Ice Cream
yield: 5 cups
Print This Recipe

Ingredients:

2 cups heavy whipping cream
1 cup whole milk
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 pinch salt
1/4 cup cocoa powder, sifted
1 1/4 cups brownie mix

Directions:
A few hours in advance, place ice cream maker {bowl and paddle} into the freezer to completely freeze.

In a large bowl or measuring cup, stir all ingredients together until combined. I used a whisk to ensure everything was thoroughly combined. Cover and refrigerate 1-2 hours.

Place frozen ice cream bowl and paddle onto machine and cover with clear lid. Turn machine on and pour ice cream base through the top of machine into the moving bowl.

Churn 15-20 minutes until frozen and smooth. Eat as is or scoop into a large tupperware container, cover and freeze.