At the time of writing this, I am 26 weeks pregnant and just days away from entering my third trimester. According to the pregnancy app on my phone, the baby that I’m currently growing is approximately the size of a green onion. Let’s pause here for a minute, because I really need someone to explain this to me. I have a masters degree in science and I still don’t understand how a baby that small can make me feel about the size of a small tug boat. How can a green onion cause even small features like my nose and chin to feel bloated? And what about all this heartburn? Does requiring an Alka-Seltzer after eating nothing more than a slice of toast sound like the mischievous workings of a green onion? I don’t think so. Whoever is coming up with these food/baby comparisons (and I’m thinking it’s gotta be a man) should consider modifying this method of measurement and stick with something that is a little more gentle on a mama’s heart. I don’t want to look at the scale and see that I’ve gained X number of pounds, only to be told that my baby is the size of an avocado pit. That is just rude.
No-Churn Mocha Brownie Fudge Ice Cream
No-churn mocha brownie fudge ice cream: rich, smooth, no-churn mocha ice cream laced with fudge and brownie pieces.
- Prep Time: 30
- Total Time: 30
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
- 1/4 cup hot fudge sauce, melted and cooled slightly
To prepare the brownies
- Preheat oven to 325 degrees. Lightly spray an 8″ metal baking pan with cooking spray.
- Measure out 1-1/4 cups of brownie mix, sifting out any chocolate chips, and set aside. This will be used later in ice cream.
- In a bowl, stir together oil, water, and egg until combined. Add the instant espresso and remaining brownie mix, stirring to combine. 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 underbaked. Brownies will continue to cook once taken out of oven. Set aside to cool.
To prepare the ice cream
- Cut brownies into 1/2″ squares. Set in freezer while preparing other ingredients to keep cool.
- In a medium sized bowl, stir together sweetened condensed milk, coffee liqueur and 1-1/4 cups of the reserved brownie mix.
- In a separate bowl, whip the cold, heavy whipping cream until stiff peaks form.
- Gently fold 1/3 of the whipped cream into the sweetened condensed milk mixture. Once combined, fold in the remaining whipped cream. Fold in 1-1/2 cups of the brownie pieces until well combined.
- Spoon the brownie ice cream mixture into a standard loaf pan until about 1/3 of the way filled. 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.
- Allow to set up in a freezer for at least 6 hours.
- For a stronger brownie flavor, you can use all of the reserved 1-1/2 cups of brownie mix in the ice cream.
- The addition of the coffee liquor 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 liquor 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 about 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.