This is a treat yourself situation. It’s a cool-down, sweeten-up kind of a moment that is perfect for these summer days. With June in full swing, I thought it was high time we dipped our toes tastebuds into a frozen treat that would be delicious now and all year long. With that, I give you a riff on one of my all-time store-bought favorites: a no-churn half baked ice cream!
Have you had Ben & Jerry’s Half Baked Ice Cream? Aside from their oatmeal cookie chunk ice cream that I recreated a few years ago, their half baked flavor is by by far a winner. With swirls of chocolate and vanilla ice cream, cookie dough pieces, and bits of brownies, it’s a homerun for anyone who is loves their cookies and brownies served a la mode. This homemade version is no-churn in order to keep prep time down to a minimum., and honestly, it’s dangerously easy and delicious. Let me tell you how to make it.
To make this no-churn half baked ice cream, we start with the brownie pieces. First, start by preparing the small batch brownies in a loaf pan. Next, use butter, brown sugar, and loads of mini chocolate chips to make an eggless cookie dough. Once the brownies have cooled and crumbled, prepare the ice creams. Whip a half of a can of sweetened condensed milk with vanilla extract and heavy whipping cream until it turns thick and fluffy. Then, combine the remaining condensed milk with cocoa powder and more whipping cream, mixing until cloud-like. Finally, dollop the two mixtures together in your prepared pan, and place it in the freezer to firm up.
This no-churn half baked ice cream is a fun summer baking project, and it’s a great way to get kids involved in the kitchen, too! If you’ve been looking for a recipe to enjoy this week, I hope you’ll give it a try. Let me know what you think and happy (half) baking!
If you like this no-churn half baked ice cream you should try:
This no-churn half baked ice cream features swirls of vanilla and chocolate ice cream, cookie dough bits, and brownie pieces!
Author:Kate Wood
Prep Time:20
Cook Time:20
Total Time:6 Hours
Yield:1 Quart
Category:Dessert
Ingredients
For the brownies:
¼ cup unsalted butter, melted
½ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ cup all-purpose flour
3 tablespoons cocoa powder
¼ teaspoon salt
¼ cup mini chocolate chips
For the cookie dough:
¼ cup unsalted butter, at room temperature
1/3 cup brown sugar, packed
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon milk
6 tablespoons all-purpose flour
½ cup mini chocolate chips
For the ice cream:
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
¼ cup cocoa powder
Instructions
To prepare the brownies:
Preheat the oven to 300 degrees Farhenheit. Line an 8”x4” loaf pan with aluminum foil and lightly grease with baking spray. Set aside.
In a medium-sized bowl, stir together to butter and sugar. Add the egg and vanilla extract, stirring until smooth. Add the flour, cocoa powder, and salt, stirring just until almost combined, and then fold in the mini chocolate chips. Spoon the batter into the prepared pan and baking about 20 minutes or until a toothpick inserted comes out just barely clean. Set aside to cool completely.
To prepare the cookie dough:
In the meantime, prepare the cookie dough. In a medium-sized bowl, cream together the butter, brown sugar, sugar, and salt. Add the vanilla and milk, stirring until combined. Add the flour and chocolate chips, stirring just until the dough comes together into little clumps. Set aside covered in the fridge until ready to assemble ice cream.
To prepare the ice cream:
Crumble about half of the brownies into small doughy bits. You can use more if you’d like, but I find using about half of the brownies is enough.
In a large bowl, combine 7 ounces (about half of the can) of sweetened condensed milk with the vanilla extract and 1 cup of the heavy whipping cream. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the cookie dough nibs. Set aside.
In a separate bowl, combine the remaining 7 ounces of sweetened condensed milk with the remaining 1 cup of whipping cream and the cocoa powder. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the brownie pieces. Begin spooning alternating scoops of the vanilla and chocolate ice creams into a 8”x4” loaf pan or another freezer-safe container. Once all of the ice cream has been put into the pan, cover with a piece of foil and allow to freeze until solid, about 6 hours or overnight. Enjoy!
It’s here!! HER DAILY BREAD is finally out in the wild, available for your immediate consumption all over the United States. As of today, I am officially a published author, and if you find me with little red marks all over my arms, it’s probably because I’ve been pinching myself ever since I woke up this morning. In a lot of ways, I’m kinda in shock; I’ve waited for this day for a few years now, and even long before that, I was endlessly dreaming of it. I’ve heard people say that writing a book is a lot like having a baby, and I’ll let you in on a little secret: they’re not wrong.
From the bottom of my wide-open (and slightly anxious!) heart, I want to thank you for your support. Wood & Spoon was one of the first leaps of faith I ever dared to take, and it was scary! Since then, there’s been very few days that I haven’t been glad I did. This book, HER DAILY BREAD, is the culmination of all the recipes, social media posts, email blasts, and burned batches of cookies. All that work, the support from this community, and a whole lot of favor has opened more doors than I probably would have dared to dream of a few years ago, and I am just so incredibly grateful.
Thank you for showing up here. Thanks for your encouragement. Thank you for sharing your stories with me and for welcoming me into your kitchens. My hope is if you buy the book (and I hope you will!), that it feeds your heart in special ways. I hope you’re encouraged, filled up with love, and inspired to connect with the people around you in meaningful ways.
Peppermint Brownie Cookies
These peppermint brownie cookies are a recipe from my book. Anything peppermint + chocolate is always a win in our family, and these chewy baked treats are no exception. Here, melted chocolate and cocoa powder lend rich flavor and texture, and peppermint extract adds a subtle pop of flavor that makes these cookies undeniably holiday-ish. I love these cookies for Christmas parties, after-dinner treats, and cookie exchanges, and if you happen to be one of those people who can’t choose between brownies and cookies, these will knock your socks off. Promise.
Enjoy this brand new recipe for peppermint brownie cookies, and don’t forget to check out HER DAILY BREAD. It would make a terrific holiday gift for the special ladies in your life, and there’s still plenty of time to get it before Christmas! Learn more about the book here, and, again, THANK YOU, thank you, thank you. Happy baking and happy reading!
If you like these peppermint brownie cookies, you should try:
These peppermint brownie cookies are chewy, chocolate and peppermint scented cookies with crackly brownie tops and flakes of sea salt!
Author:Kate Wood
Prep Time:10
Cook Time:10
Total Time:20 minutes
Yield:24
Ingredients
½ cup unsalted butter, chopped
1 cup semisweet chocolate chips
3 large eggs
½ cup sugar
½ cup light brown sugar
1 teaspoon vanilla
1 teaspoon peppermint extract
1 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1 teaspoon baking powder
Pinch of salt
Fleur de Sel, optional
Instructions
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Add a cup of water to the bottom of a small saucepan, and place a medium heat-safe glass bowl, one large enough to sit on top of the saucepan, on top. Add the butter and chocolate chips to the bowl and heat the pan over medium heat, stirring the butter and chocolate regularly to melt gently. Once melted, remove from heat and allow to cool slightly while you start on the eggs.
In a large mixing bowl or bowl of a stand mixer, whip the eggs, sugar, and brown sugar on medium speed until pale and thickened slightly, about 2-3 minutes. Stir in the extracts and the carefully drizzle in about a ¼ cup of the warm chocolate mixture, mixing in right away to prevent the eggs from cooking. Add the remaining chocolate mixture and stir just until combined. Add the flour, cocoa powder, baking powder, and pinch of salt and use a rubber spatula to fold the dry ingredients into the batter. Once uniform throughout, use a medium cookie scoop or a spoon to scoop out 1-1/2 tablespoon sized rounds of batter on the prepared cookie sheets. The batter is very loose, so be sure to space out the cookies, at least 3 inches apart. Bake the pans one at a time in the preheated oven for 12 minutes or until the cookie tops are cracked and the crack lines no longer appear extremely wet. Remove from oven and sprinkle lightly with fleur de sel. Repeat this process with the remaining dough until it has all been used. Enjoy once cooled!
We need more hope. With all the loss, worry, loneliness, and inconvenience that riddles this new world we’re in, we need something of substance to set our hearts on. What are those positive truths, the bits of foundational goodness, swishing around your brain? What are the gentle reminders you can post at the forefront of your mind and hold onto when things feel uncertain?. I’ll be honest- I’m really grasping for straws here lately.
I’ve discovered so much sweetness while sifting through the unfamiliar minutes of this time, but I also find myself intensely ready for a change of scenery. I want time to create and be still and to absorb the sound of my own thoughts. This is hard stuff we’re working through. I’ve seen so many blessings and rich opportunities coming out from the ashes of what was, but I also feel the weight of it all. It’s uncomfortable and foreign, and whether you’re celebrating the beauty of it all or seriously struggling, I want you to know that I hear you. Solidarity, y’all.
So here’s my social distanced hug- a smidge of love from one human to another. A reminder that we haven’t shared our last meal with friends or hired our last babysitter for a night out with our spouses. We haven’t walked into an office or stadium or church for the last time, and it won’t be long until we shake hands with colleagues or bump shoulders with strangers. We’ll soon be reminded of the smell of our best friend’s hair and our child’s classroom.
My word to you this morning is the same one I hound myself with daily: this is all going to be okay. Our hope isn’t in a vaccine or a can of Lysol- we have so much more to set our sights on. Be gentle with yourself in the coming days and know you’ve got a friend here. And this friend just so happens to want to serve you mocha brownie ice cream cake.
Mocha Brownie Ice Cream Cake
I made this cake forever ago and have been waiting for warmer weather in which to share it. It stays ice cream weather in Alabama, but I totally get that my friends in Canada, Michigan, and wherever else are maybe not so keen on frozen desserts when it’s frozen outside. So here it is finally: a no-churn ice cream cake layered with brownies, sweet espresso-flavored cream, and a simple make-ahead method that literally anyone can do. It’s super easy, and I can’t wait for you to try it for yourself.
To make this mocha brownie ice cream cake, we start with our brownies. Eggs and sugar combine with butter, cocoa, and flour and are baked in a pan. Once cooled, prep your no-churn ice creams. Start by whipping cream and sweetened condensed milk together. Add cocoa powder to the chocolate and espresso powder is dissolved into the coffee ice cream. Chocolate chips or bits are folded into the coffee ice cream and then the cake gets assembled. I decided to make my cake in a loaf pan. This means I ended up with an extra batch of brownies to save for later. I’ve also provided instructions for making a larger cake in a 9″ springform pan. Either works great!
This mocha brownie ice cream cake is a great treat for these warming days. Aren’t you so excited for a new season, like, in every sense of the phrase? Hang in there, keep calm, and make cake, okay? Happy Thursday, friends!
This mocha brownie ice cream cake is layered with homemade brownies and two flavors of no-churn ice cream!
Author:Kate Wood
Prep Time:15
Cook Time:45
Total Time:360
Yield:9 Servings
Category:Dessert
Ingredients
For the brownie (Adapted from Alton Brown- see notes for shortcut):
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
1 cup (8 ounces) unsalted butter, melted and cooled
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
For the ice cream:
2 cups heavy whipping cream
2–1/2 teaspoons espresso powder or instant coffee
1 (14 ounce) can sweetened condensed milk
2 ounces finely chopped semisweet chocolate or mini chocolate chips
1/3 cup cocoa powder
1 teaspoon vanilla extract
For the cake topping (see notes for shortcut):
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies
Instructions
To prepare the brownies:
Preheat the oven to 325 degrees (300 for dark nonstick pans) and spray your light pan with baking spray. This cake can be prepared in an 9” springform pan, or, to prepare a loaf-shaped ice cream cake as I did in my photos, bake the brownie batter in two 9×5″ bread loaf pans. You’ll only use one pan worth of brownies if you opt for the loaf cake, so you can save the rest for later. 🙂
In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and brown sugar and beat to combine. Add the remaining ingredients and stir on low just until combined.
Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. Bake time is about 45 minutes but will differ depending on the size of pan. Once a toothpick comes out clean, you’re done! Allow the brownies to cool completely before assembling the cake. You can speed up this process by cooling them in the fridge, or by preparing the day before.
To prepare the coffee ice cream:
Pour 1 cup of the heavy cream into a large bowl and sprinkle in the espresso powder. Stir and allow to dissolve, about 5 minutes. Add half (7 ounces) of the sweetened condensed milk to the mixing bowl beat the mixture until stiff peaks form. Fold in the chocolate and set aside in the fridge while you make the remaining elements.
To prepare the chocolate ice cream:
Pour half (7 ounces) of the sweetened condensed milk to a large mixing bowl or the bowl of a stand mixer. Add the cocoa powder and vanilla and beat until well combined and no lumps remain. Add the remaining one cup of the heavy whipping cream and beat the mixture until stiff peaks form. Set aside in the fridge while you prepare the remaining elements.
To assemble the cake:
Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
If preparing in a loaf pan, spread the coffee ice cream evenly over the bottom of the pan. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible. When ready to frost, prepare your topping by whipping the cream on medium speed until soft peaks form. Add the powdered sugar and extract and whip until stiff. Remove the cake from the pan to a serving dish. Peel off all the plastic wrap and cover with whipped cream.
If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, coffee ice cream, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom.
Notes
Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies. Just remove the big chocolate chips from the powder mix before stirring together as the chocolate chips can make the brownie hard to cut once frozen.
I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake.
Feel free to use an 8 ounce tub of non-dairy whipped topping in lieu of the homemade whipped cream topping.
Do you think there will come a time when we won’t welcome another perfect chocolate recipe into our arsenal of go-to’s? Will decadent slices of chocolatey goodness like this fudgy brownie tart ever not feel synonymous with holiday desserts? NOPE. Chocolate is here to stay, folks, and today I’m happy to be sharing a recipe that is worth making room for in your kitchen this coming Christmas season. This graham cracker crusted bit of brownie magic is a delicious make-ahead option for those gatherings you’ll be hosting and attending this year, and I can’t wait to tell you about it. Let’s dive in.
Fudgy Brownie Tart
I love brownies. Whether they’re from a box, stuffed in an ice cream cake, or piled high with peppermint bark, brownies are my jam. Second only to a chocolate chip cookie (in my book, that is) brownies are an excellent go-to dessert-wise when we just need a sure thing. But what about those times when we’re feeling fancy or when we’re wanting something a little bit out of the box?
This fudgy brownie tart is a terrific option for those moments when you need a dessert that shines but is bound to make people feel great. Here, a simple graham cracker crust adds salt and texture to the rich fudgy interior. The filling, made up of butter, melted chocolate, and sugar, benefits from the addition of Red Diamond Classic Coffee which adds an extra layer of flavor and intensity to this already bomb dessert. The small bit of brewed coffee allows the chocolate to taste more chocolatey, and the dessert as a whole develops in complexity. Truly, coffee and chocolate make a beautiful duo.
Making the Tart
To make this fudgy brownie tart, we start with the crust. Crushed graham crackers, melted butter, brown sugar, and salt make up the bulk of the sweet and salty crumble. If you’re in the mood, you can throw in a tablespoon of that Red Diamond coffee for an extra bit of mocha flavor. The mixture gets pressed into the bottom of a fluted tart pan with a removable bottom. Bake it briefly while you mix up the filling. Chocolate and butter are melted together first. Next, the eggs and sugar whip together in a large bowl. Whisk in the chocolate mixture and then fold in the dry ingredients. Finally, a pour of brewed coffee is added to the batter. I’d highly recommend a little extra coffee here because you know it’s going to taste delicious with the tart.
The final product is a simple fudgy brownie tart that feels just right for just about anything. You can feel free to top it with a scoop of ice cream or a dollop of whipped cream; I prefer it with a single fork and a great cup of coffee.
Many thanks to Red Diamond for sponsoring today’s post. I’m very happy to be able to partner with an Alabama local, family-owned company! Red Diamond offers the finest ground and whole bean coffee in a variety of blends. It’s all slow-roasted from 100% Arabica coffee beans. Their classic blend is perfect for including in baked goods like this fudgy brownie tart, and it’s delicious enough to enjoy as a beverage alongside it. Check out their products at a store near you, and thank you for supporting brands that make Wood and Spoon possible. Happy baking to you all and have a great week!
If you like this fudgy brownie tart you should try:
This fudgy brownie tart has a rich chocolate center and a sweet and salt graham cracker crust. Tastes like brownie batter!
Author:Kate Wood
Prep Time:10
Cook Time:30
Total Time:40 minutes
Yield:9 servings
Category:Dessert
Ingredients
For the crust:
1/3 cup (70 gm) brown sugar, packed
2 cups (200 gm) graham cracker crumbs
1/2 teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted
For the filling:
6 tablespoons (90 gm) unsalted butter
½ cup (125 gm) chopped dark chocolate (70%)
¾ cup (150 gm) sugar
2 large eggs
¼ cup (35 gm) all-purpose flour
¼ cup (30 gm) cocoa powder
½ teaspoon salt
¼ cup strong-brewed Red Diamond coffee
Instructions
To prepare the crust:
Preheat the oven to 350. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.
To prepare the filling:
In a double boiler or heavy bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely. In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder, and salt. Stir in the coffee just until combined and then pour the batter into the prepared crust. Bake in the oven until the top is set and only barely jiggles in the center, about 20 minutes. Allow to cool completely before cutting.
Do you ever find yourself in the muck of life? Like you’re covered up in junk that you desperately just need to shake off and get free from? Maybe you’re wanting a clean slate or reset from the routine of heaviness and difficulty that you you find yourself in? Well, count me as a member in your crew because I’ve been there, and I think someone out there needs some encouragement and a little self-love in the form of these brownie petit fours.
I’m not sure this blog is the place to dive deep into difficult circumstances. Everyone’s story is unique, and your issues and the solutions for those issues are entirely different from mine. Call it hormones, call it a funk, or blame it all on spiritual oppression, but I’ve 100% been there recently, so I do feel it’s worth mentioning. In recent weeks, I wasn’t really feeling myself, my story, or the seat I had at the table, and it was just kinda… sad. You know what I’m talking about, right? We’re all there sometimes.
Thank God for friends who call it like it is and encourage us to get to where we need to be.
We’re typically no stronger than the backs of the crew we lean on when things feel hard. I’m thankful to have some of the most supportive and wise women this world has to offer on speed dial. Now, a month or so out from whatever that funk was, I’m working on learning to really love myself and take better care of all my parts.
Lately, an extra-long walk or some form of exercise has felt like loving myself. A glass of wine (without a side of guilt!) or a few more minutes in the shower feels like loving myself. Even just shushing all the self-doubt and criticism long enough to really appreciate the person I am, the person I was created to be, feels like a step in the right direction. Like, “Hi! I’m Kate Wood, and I’m not a complete disaster. I’m fearfully and wonderfully made! I have really good things to offer the world!”
Brownie Petit Fours
I don’t know who out there needs to know that they’re awesome, but here it is: You Are Great. You’re deserving of any reset or fresh start you might feel like you need. Lean on the people who love you well. Get comfortable with loving yourself. Self-love will look differently for you than it does for me, but I’d encourage you to take time to truly appreciate yourself. And if you’re here on this site, I have a feeling that self-love might include indulging in these brownie petit fours. Just maybe.
These brownie petit fours aren’t entirely practical. Practical is a 9″x13″ pan filled with a baked box mix of brownies. Practical is eating them one by one from the pan until it’s gone. These brownie petit fours are not practical- they’re EXTRA. They’re cute and fancy and feel like the type of food reserved for special occasions, and guess what: YOU ARE DESERVING OF SUCH THINGS. So today we’re making them. Let me give you the details.
Making the Petit Fours
To start, I’ve taken the super-rich, ultra-fudgy brownie base from my brownie ice cream sandwiches, and we bake them in the oven until baked through and chewy. Allow the brownies to cool completely and then pop them in the freezer while you make your ganache. Here’s where things get fancy: with the same brownies and ganache you can make two different types of brownie petit fours. The first option is a tiny bite-sized round of brownie with a drippy ganache glaze poured on top. The ganache firms up and forms a soft chocolate coating around the outside- YUM. Option number two is a slightly larger, double-stacked brownie with thick ganache piped on each layer. The result is a fancy tiered treat best shared with another person or eaten proudly by oneself. Either way, these brownie petit fours are altogether fab and worthwhile. You should totally make them.
I hope today wasn’t TMI. I know you guys come here for breads and cookies and cakes (not my own personal sob stories!), but I also feel like someone out there needs a hug and a little encouragement. Regardless, I hope you love yourself (or someone else!) by making these little brownie petit fours. Happy baking and have a great weekend!
If you like these brownie petit fours you should try:
Make brownie petit fours with chocolate ganache in two ways!
Author:Kate Wood
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:Depends on Size of Brownies
Category:Brownies
Ingredients
For the brownies:
4 ounces (about ¾ cup of chips) semisweet chocolate, chopped
¾ cup (12 T or 165 gm) unsalted butter
¾ cup (150 gm) sugar
½ cup (100 gm) light brown sugar
3 large eggs
1–1/2 teaspoons vanilla extract
1 cup (140 gm) all-purpose flour
¾ cup (65 gm) cocoa powder
¾ teaspoon salt
For the ganache:
6 ounces semisweet chocolate, chopped or in morsels
¾ cup (6 ounces) heavy whipping cream
Fleur de sel, for sprinkling
Instructions
To prepare the brownies:
Preheat the oven to 350 degrees. Line one quarter sheet pan (or one 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
In a small saucepan over low heat, gently heat the chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Spread the batter evenly in the pan and bake in the preheated oven for about 15-17 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.
When ready to prepare your petit fours, place the chocolate in a heat-safe bowl. Gently warm the cream in the microwave or on the stovetop until it is almost ready to begin bubbling. Pour the warm cream over the chocolate and whisk to combine until smooth. Gently heat in the microwave in 15 second increments until melted as needed.
If you wish to make the tiny bite-sized chocolate-coated petit fours, use a tiny biscuit cutter or sturdy round cutter about 1 to 1-1/4” in size to trim out rounds from your cooled brownies. I prefer to freeze the brownies for about an hour prior to cutting to make the cutting easier. For larger stacked petit fours, use a 1-3/4 to 2” cutter to trim out rounds.
For the tiny petit fours, place the small brownies on a cookie sheet set over a large bowl and spoon the warm liquid ganache over top. Use a fork to transfer the covered petit fours onto a baking sheet lined with wax or parchment paper. Allow to set up slightly before sprinkling with a bit of fleur de sel.
For the large stacked petit fours, allow the ganache to set up slightly either on the counter or in the fridge until it turns into a slightly thickened but still pipeable fudgy consistency. Place the mixture into a piping bag fitted with a round tip and squeeze dollops into the center of each brownie round. Top one brownie with another and sprinkle the tops of each stack with sea salt, sprinkles, or whatever! Enjoy at room temperature!
Wow. A ton has happened since we last spoke. We basically have a lifetime’s worth of stuff to talk about, so get ready to hear all about it in the coming weeks. For now, I’ll give you the reader’s digest version, and then we’ll dive into these brownie ice cream sandwiches. Here’s a quick close-up to awaken your tastebuds:
We Had a Baby!
Last Monday, July 1, we had a baby! Remember me going on and on about being pregnant with our third child, a baby girl? Well, we had the baby, and it turns out HE’S A BOY. Yep. A boy. Who knew an ultrasound at 20 weeks (in 2019, no less) could be wrong!? Well, we are overjoyed, shocked, and ridiculously blown away at the turn of events and have been spending the past week and a half getting to know our little guy, Charlie. Everyone is healthy, Aimee and George are thrilled to love on a bitty brother, and we’re all getting at least 6 hours of sleep which is worth a set of praise hands all on its own. I can’t wait to introduce you all to him a bit more, but for now I’ll just share a couple of photos my friend Jesse of Dreamtown Co. took of the baby’s arrival.
On to the second cutest thing in this post: brownie ice cream sandwiches. If you ask me, brownies are always best served a la mode. While I’ve long enjoyed the frozen supermarket version of brownie ice cream sandwiches, I really felt like we needed to explore a rich, ultra-chocolatey homemade version. What we finally landed on is nothing short of fabulous.
Making the Sammies
Here we have a chewy, soft-baked brownie layered with a huge schemer of no-churn cookies and cream ice cream.The brownie is rich and pretty dense, so to keep it chewy once frozen be sure to not overbake it. The ice cream is a cinch to make and contains little more than whipped cream, chocolate sandwich cookies, and sweetened condensed milk. We whip it all together until it becomes thick and cloud-like and then spread it in on top of half of the brownies. The second half of brownies is pressed on top and left to freeze together until solid.
There’s a few ways you can cut these brownie ice cream sandwiches. You’ll notice for the photos I opted to use a 2-1/2″ biscuit cutter, but I wouldn’t necessarily recommend doing that. I found it much easier to trim out pieces with a chef’s knife and was able to maintain a more manageable portion size that way as well. If you like the cute circles- go for it! Just keep in mind you’ll have little scraps from the cut-out rounds leftover. After trying it both ways, I totally prefer to cut small rectangles.
You definitely need to give these brownie ice cream sandwiches a try before the summer is up. They’re incredibly tasty and a delicious treat to add to your summertime dessert repertoire. Give them a try and let me know what you think! In the meantime, thank you for your prayers for baby Charlie and our new family of five. I can’t wait to introduce you more.
If you like these brownie ice cream sandwiches you should try:
These brownie ice cream sandwiches are chewy brownies filled with no-churn cookies and cream ice cream!
Author:Kate Wood
Prep Time:20
Cook Time:30
Total Time:240
Yield:16
Category:Dessert
Ingredients
For the brownies:
1 cup (230 gm) unsalted butter
5 ounces dark (I use 70%) chocolate
1–1/4 cups (250 gm) sugar
½ cup (100 gm) brown sugar packed
3 large eggs
1 teaspoon vanilla extract
1 cup (140 gm) all-purpose flour
1 cup (85 gm) unsweetened cocoa powder
½ teaspoon salt
1 cup mini chocolate chips (optional, see notes)
For the ice cream:
2 cups (480 gm) heavy whipping cream
1 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
18 (210 gm) chocolate sandwich cookies (like Oreos), chopped
Instructions
To prepare the brownie layers:
Preheat the oven to 350 degrees. Line two quarter sheet pans (or two 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
In a small saucepan over low heat, gently heat the dark chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Fold in the chocolate chips. Spread the batter evenly between the two pans and bake in the preheated oven for about 11-12 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.
To prepare the sandwiches:
Once the brownie layers have cooled, flip them one layer out of the pan. In a large bowl or the bowl of a stand mixer, whip the cream on medium-high speed until thick and fluffy. Add the vanilla extract and continue beating until stiff peaks form. Fold in the sweetened condensed milk and cookie crumbs. Spread the thick filling on top of the brownie layer still inside the prepared pan. Smooth the top as much as possible and then place the second brownie layer directly on top. Gently press down to adhere, but avoid squishing the ice cream out the sides. Place in the freezer to freeze completely, about 6 hours. Use a 3” cookie or biscuit cutter to trim out sandwiches or use a chef’s knife to cut square. Keep frozen and covered until ready to eat!
Notes
The chocolate chips in the brownies will freeze FIRM. It is vital you use mini chips or skip them all together or you’ll risk breaking a tooth. 🙂
I used a biscuit cutter to trim out these sandwiches but FAR PREFER to slice into skinny rectangles. It’s much easier!
Before we dive in to today’s hot fudge sundae cake, I need your help. I’m reaching out to you, human to human, desperately in need of encouragement, advice, whatever you’ve got for me.
You see, I recently decided to branch out beyond my usual arsenal of dinner recipes. I had grown comfortable with simple dinners of a lean meat, vegetable, and starch, and wanted to start experimenting with new recipes and flavors. It seemed realistic to incorporate one new recipe into our weekly rituals, so I made that my goal and started cooking new things.
Unmet Expectations
Like most new ventures of my naive adulthood, I began this quest with grandiose expectations. I saw my family sitting around the dinner table, happily slurping bowls of Vietnemese pho. Aimee operates her chopsticks with age-defying precision and George requests extra pickled onions. No one picks through their food, complains, or asks “what’s for dessert” because they’re entirely enamored with their super-authentic, made-from-scratch meal. “And honey, is that a new dress? You look almost as ravishing as this bowl of noodles!”
There’s other nights too, ones where Brett suddenly develops a deep appreciation for mushrooms and we dive into hearty dishes like creamy polenta with braised beef cheek and chanterelles. Aimee and I pick herbs from our garden for spicy fish tacos and even spicier red curries, margaritas and mango lassies entirely optional.
In theory, it all works. I shop for groceries, sweat over the stove, and people enjoy the food. It should be a given, right?
Dinnertime Terror
Wrong. Instead, dinnertime is a personal beating, a full-blown assassination of this mother’s morale, as not one but three pairs of eyes stare at their dinner with disgust and despair. There’s no tofu meatloaf or fried frog legs on the table- just a simple meal of (what I wrongfully assumed to be) dinnertime basics- things like broccoli, chicken, and quinoa. You’d think I was serving a whole human head with a side of gun powder and hand grenades.
Brett pushes his food around and proceeds to ask 125 questions about the preparation of the ingredients on his plate. Aimee goes to time out twice during dinner and has to be hand-fed broccoli florets in order for her to consume her second and third bites. The floor around George’s highchair is covered with food, a million little quinoa granules that someone (read: Mom) will have to clean up after suffering through this God-forsasken meal. What even is this?
Am I Going Crazy?
So here I am, attempting to nourish my family with delicious and interesting food with absolutely zero luck. Everywhere in the media, writers and doctors and mommy bloggers go on and on about the importance of incorporating wholesome food and unique ingredients into everyday life. Gweneth Paltrow write a 550 word think piece on the necessity of beet roots while Ina Garten laughs in the face of store-bought chicken stock, but I’m over here just trying to get my kids to eat anything besides yogurt-covered raisins.
Even my own mother, a saint in her own right, sends me a box of tools I need to prepare kefir water, because not only is it essential for gut health but what kind of mother would I be if my children drank filtered refrigerator water, and who cares that you’ve killed every house plant you’ve ever owned because feeding organic cane syrup to this jar of fermenting water is the only means by which your family will survive! I ask you, HOW I AM SUPPOSED TO KEEP ALL OF THESE THINGS ALIVE?!?
How Do We Do It?
So how do you do it, Moms? How do you feed your family well? And please don’t write to me about how simple your toddler’s vegan diet is or how you hand-mash your infant’s acorn squash that you grew in your 15-acre organic garden, because honestly, I might institutionalize myself. I want to hear it from the moms who have to will themselves not to order pizza every night. I want to learn from the moms who have to bootstrap it, night after night, just to encourage a diet from their family that expands beyond brown-and-serve sausage links and applesauce squeeze packs. What is our plan for feeding our family well when everyone at the table (self included) is crying? When hotdogs and Kraft singles seem like the easier path to follow?
Hot Fudge Sundae Cake
I need the opportunity to throw in the towel for a minute. Instead, for now, I’ll make dessert. No one cries at the sight of a hot fudge sundae cake. Everyone wins when mom makes a dessert like this.
I came up with this cake last year for my mother. She’s a huge fan of Bruster’s hot fudge sundaes and that was the single request for her birthday. In fact, I made several personal phone calls to the kind people at our local Bruster’s because I just had to learn more about these illusive Dixie nuts that my mom wouldn’t stop talking about. I discovered that these ultra-desirable nuts were nothing more than finely chopped mixed nuts roasted with butter and a healthy helping of salt.
Sidenote: Call me a child, but listening to my mother rave about how much she loved these nuts was giving me all the Michael Scott “That’s What She Said” feels. These are entirely inappropriate conversations to have with your parents and, okay, anyone over the age of 50. If your mother starts talking about Dixie nuts, do yourself a favor and just change the subject.
Making the Cake
To make this hot fudge sundae cake, you need a baked package of brownie mix. We all know boxed brownies are actually delicious, so just cut yourself some slack, okay? The baked brownies are layered with a simple, no-churn vanilla ice cream, hot fudge sauce, and the infamous Dixie nuts. We coat the whole thing in an extra layer of the whipped ice cream, more fudge, and a few cherries on top because that what you do with ice cream sundaes, right?
The beauty of this cake is that you can make it as easy as you need it to be. I love this recipe for homemade hot fudge sauce, but if you desperately need to simplify, just buy it from the store. Don’t want to make the no-churn ice cream? Buy a half-gallon of the real deal in the freezer section and no one will ever know. This hot fudge sundae cake should make your life infinitely better, not harder, so if at any point you find yourself crying into a pan of Dixie nuts, just abort the plan and eat the brownies straight from the pan. You have my permission.
I’m not going to jabber on and on about this hot fudge sundae cake, because I know you already have one foot out the door on your way to get the ingredients. If you, like me, have had a time of it this past week, throw a bottle of wine in your cart and tell your family they can order carry-out. You’ve got a hot fudge sundae cake to make. For extra help on assembling multi-layer ice cream cakes like this, check out this post. Enjoy!
If you like this hot fudge sundae cake, you should check out:
This hot fudge sundae cake is inspired by the ice cream shop specialty. A few layers of brownies, no-churn vanilla ice cream, hot fudge sauce, whipped cream, and salty buttered nuts.
Author:Kate Wood
Prep Time:60
Cook Time:240
Total Time:5 hours
Ingredients
For the brownies:
1–20 ounce box of Dark Chocolate Brownie Mix, plus the ingredients to prepare them with (see notes)
For the salted nuts:
1 cup unsalted mixed nuts, chopped (I use almonds, peanuts, cashews, pecans, or walnuts. Whatever you prefer)
2 tablespoons unsalted butter, melted
3/4 teaspoon salt
For the ice cream mixture:
1–1/2 cup (360 mL) heavy whipping cream
1/2 cup (100 gm) sugar, divided
6 ounces (170 gm) cream cheese, room temperature
1–1/2 teaspoons vanilla bean paste (vanilla extract can be substituted)
1 cup prepared hot fudge sauce (see notes)
Maraschino cherries (If desired)
Instructions
To prepare the brownies:
Preheat the oven according to brownie package instructions. Grease two 6” round cake pans with cooking spray and line the bottoms with rounds of parchment paper for easy removal from pan. Alternatively, you can grease one 9” springform pan, also lining it with a parchment paper round.
Prepare brownie batter according to package instructions. Divide the batter evenly between the two 6” pans or single 9” springform pan. Bake the brownies according to package instructions until done. Allow to cool completely. You can expedite this process in the fridge.
To prepare the salted nuts:
Preheat the oven to 350 degrees.
Combine the chopped nuts, butter, and salt in a small bowl. Spread the nuts out on a small baking sheet and bake in the oven to toast, tossing every few minutes, until slightly darkened and fragrant, about 10-15 minutes. Allow to cool completely.
To prepare the ice cream mixture:
In a large bowl or the bowl of a stand mixer, beat the cold cream with a whisk attachment on medium-low speed until foamy. Add ¼ cup of the sugar and increase the speed, whipping until stiff peaks form. Remove the whipped cream to a separate bowl and store in the fridge until ready to use.
In that same large bowl or bowl of stand mixer, beat the cream cheese on medium speed until smooth and creamy, about 1-2 minutes. Scrape the sides of the bowl along the way as needed. Add the remaining ¼ cup sugar and vanilla and beat briefly to combine.
Fold in ½ of the whipped cream mixture until almost uniform. Add the remaining whipped cream and fold until well combined, being sure to not overwork it. Store this mixture in the fridge until you’re ready to assemble your cake.
To prepare the cake:
Remove both brownies rounds from the pan and remove the parchment liner from the bottom of one brownie cake. Line the sides of one of the 6” pans (or the 9” springform pan) with and acetate sheet (see notes) or a sheet of parchment paper barely longer than length of the diameter of the 6” pan, folded in half lengthwise to serve as long, reinforced sheet of parchment. Tape the acetate sheet or parchment to secure along the sides of the pan as needed.
If making a 2 layer 6” cake, place the layer of brownie with the parchment sheet still attached into the bottom of the prepared pan. Smooth 1-1/4 cups of the ice cream mixture evenly over top of it. Sprinkle with approximately ¾ of the nuts. Drizzle on 1/3 cup of hot fudge sauce.
Place the second layer of brownie on top of the fudge sauce. Smooth an additional 1-1/4 cup of ice cream mixture on top. Place the whole pan in the freezer and freeze until solid, about 6 hours. Place the remaining ice cream mixture in the fridge.
If making a single layer 9” cake in a springform pan, place the brownie into the bottom of the lined pan. Drizzle the brownie with ½ cup hot fudge sauce and sprinkle 2/3 of the nuts on top. Spread the ice cream mixture on top, reserving about 1 cup to frost the sides, if desired. Freeze in the freezer until solid, about 6 hours.
When ready to frost the cake, carefully remove the cake from the pan and pull off the acetate sheet. Use the remaining ice cream mixture to “frost” the cake. Drizzle the remaining hot fudge sauce on top and decorate the cake with any additional ice cream mixture, nuts, or cherries. Store the cake in the freezer and thaw 5 minutes prior to eating.
Notes
I prefer to use Ghiradelli Dark Chocolate Brownie Mix, but you can use whatever standard box mix you prefer. It just needs to be enough to make an 8-9” pan of brownies.
I keep a jar of homemade fudge sauce in my fridge, but a store-bought fudge sauce is fine. See the link in blog post to check out the hot fudge sauce from Gourmet Magazine that I prefer.
To be sure that your cream cheese is soft enough, you can spread it out in an even layer on a plate and microwave briefly for about 10 seconds. This will help to ensure your cream cheese is soft enough to cream easily. Be sure not to melt your cream cheese though!
Be sure your hot fudge sauce is not too hot when assembling cake or you will melt the whole thing!
See the link in blog post for some notes on building naked cakes with acetate sheets.
Happy Thursday from sweet home Alabama! This time of year, at least in these parts, means that college football season is near. Yes, in just a few short days I will kiss my husband goodbye and re-familiarize myself with that far-off gaze that only a football game and a plate of buffalo hot wings can render. So to start this season off on the right foot, I’m sharing TWO super easy, crowd-pleasing, one-bowl recipes that you can show off at the tailgate nearest you. Yes, these brown butter blondies will make even the least interested college football fan (guilty) show up at your party tent ready to rumble.
Go Sports!
Growing up, I was not what you would call a football fan. At the time, I had a healthy interest in professional and college basketball (GO CATS!), but football really wasn’t on my radar. It wasn’t until I moved to Birmingham, Alabama for college that I learned of the vicious football rivalries that existed in my new state. “So who do you pull for? Auburn or Alabama?” I heard that question a time or two and I’m pretty sure I laughed every time. I could have written a dissertation on the birthplace of jorts (thats “jean shorts” for those of you not from North Florida) with more interest than I could have aligned myself to one of two schools that I knew or cared nothing about. BYE FELECIA.
My Own Sports Career
By junior year, I had dated one (okay, one and a half) players from our school’s football team, so my knowledge in the sport had increased by at least 250%. I joined my sorority’s C-list flag football team, bought some knee socks and a fresh pair of Sophies, and determined I was ready to go pro.
Our team was, to say the least, bad. Okay, we were terrible. AWFUL. In one particular game, a girl on our team lost her shorts (and panties) to a flag pull gone wrong. Later, we executed our best play dubbed “The Eagle” where we all stopped running and began dancing on the field as some sort of means of distraction; it was not successful. The single time I touched the ball that evening was on a punt return where I caught the ball and ran towards the wrong end zone. I realized my mistake at the 15 yard line, immediatlely panicked, and hurled the ball at an unassuming teammate. (Spoiler alert: she didn’t catch the ball. We lost the game. I’m told that everything I did was wrong.)
If you, like me, aren’t a savvy football fan or wouldn’t know a tailgate if it sat on your face, let me help you. Learn from the mistakes of the diehards and wannabes that have gone before you. Here are a few football fan fun facts that will keep you on the invite list for games to come.
How To Not Be A Loser At A Football Game:
DO know which teams are playing in the game. People will laugh if you show up sporting your Keyshawn Johnson jersey and you don’t even know what team the Bucs are playing for the ring. Not like I know from experience or anything.
DO try to sit with people you know. You’ll regret that single scalped ticket if you wind up in the opposing team’s section next to a bunch of potty mouths.
DON’T show up to a tailgate empty-handed! Cookies, a dip, or Chex mix are always appropriate.
DO wear your team colors, but avoid silks, rayon, and form-fitting clothes that will most certainly show off your pit stains and swamp butt. That is not winning.
DON’T drink too much in first quarter of the game. The bleachers are no place to sleep one off.
DO avoid the concession stand at halftime. No amount of chili dogs are worth those lines.
DON’T sit next to the shirtless guys with the body paint unless you’re totally okay with the potential of this happening.
DON’T leave a game early. It only takes one second to miss something.
DO remember that tailgating is a marathon, not a sprint. Those Frito’s and sausage balls might go down smooth, but you don’t want to lug that with you to the upper bowl.
DO make all the brown butter blondies, all the time. FACT: people who bring blondies have more fun.
Brown Butter Blondies
These brown butter blondies are tailgating staples. This recipe make a huge pan of treats, perfect for sharing, toting across the quad, and shoving in your pockets to get through game day security. Even better, this same batter can be prepared two ways, so with the same handful of ingredients you can have a variety of chewy goodies to share with the world. Ya welcome.
Making the Blondies
To make these brown butter blondies, we start by browning some butter. Lucky for you, you’re a pro at browning butter, so you whip that up quickly and let the golden fat cool. From there, it’s a one bowl and done kind of recipe. Stir some brown sugar, eggs, and vanilla into your butter and then fold in the dry ingredients. That’s it! The batter is done.
Choose Your Own Adventure!
Next comes the fun part. Will it be white chocolate chips and coconut or cinnamon sugar snickerdoodle brown butter blondies? The world is your oyster here, so you take the pick. Hey, you could even go with dark chocolate and pistachios, toffee and pecans, whatever you darn well please. These brown butter blondies would taste good after sitting in a paper bag on the roof of your car for three days, but please, don’t ask me how I know that.
After baking, these brown butter blondies are chewy and oh-so flavorful. The white chocolate chip and coconut babies are a bit thicker and a little fluffier, while the snickerdoodle brown butter blondies are dense, intensely buttery, and perfectly spiced. The batter is the same for both variations, save for the toppings and the salt, and I think you’ll find both to be equally satisfying.
Don’t be a loser at this year’s football games. Don’t be like me. Just make these brown butter blondies and thank the heavens that someone (*raises hand*) has figured out the hard stuff for you. Get your game on this weekend and think of me when you sink your teeth into these bad boys.
Also, there’s only ONE MORE WEEK to vote for your favorite bloggers in the Saveur Blog Awards. You’ll find me in the best baking and sweets category. Click here to vote today and as often as you’d like!
If you like these brown butter blondies, be sure to check out:
Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!
Author:Kate
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:24
Ingredients
1 cup (230 gm) unsalted butter, cubed into equals sized pieces
1–3/4 cups (360 gm) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (260 gm) all-purpose flour
1–3/4 teaspoons baking powder
3/4 teaspoon salt
2–1/2 teaspoons cinnamon, divided
1–1/2 tablespoons sugar
Instructions
Preheat the oven to 350 degrees. Line 9”x13” pan with aluminum foil and spray with cooking spray. Set aside.
Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
Once slightly cooled, add the brown sugar to the butter and whisk to combine. Add the eggs and the vanilla to the brown butter mixture and whisk to combine. Stir the flour, baking powder, salt, and 1-1/2 teaspoons cinnamon in a separate small bowl and then add it to the brown butter mixture, folding to just barely combine.
Spread the batter into the prepared pan. Combine the remaining cinnamon and sugar and sprinkle over top of the blondie batter. Bake in the preheated oven, about 23-25 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.
Notes
See my previous post on browning butter if you need a little help in this area.
Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!
Author:Kate
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:24
Ingredients
1 cup (230 gm) unsalted butter, cubed into equals sized pieces
1–3/4 cups (360 gm) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (260 gm) all-purpose flour
1–1/2 teaspoons baking powder
1 teaspoon salt
1–1/2 cups (115 gm) sweetened shredded coconut
1–1/4 cups (200 gm) white chocolate chips
Instructions
Preheat the oven to 350 degrees. Line a 9”x13” pan with foil and spray with cooking spray. Set aside.
Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a seprate small bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the brown butter mixture and fold to combine. Add the coconut and white chocolate chips and fold just until combined.
Spread the batter into the prepared pan and then bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.
Notes
See my previous post on browning butter if you need a little help in this area.
Sometimes, we need a surprise up our sleeves. An extra card in our deck, a furry rabbit hiding in our hat- anything to make our audience think we’re all but magical. Friends, I may be short on trick mirrors and trap doors, but this super simple, make-ahead mint brownie ice cream cake is for sure going to be the disappearing act at your next dinner party. It’s that awesome. So let’s get to it!
You probably already know how much I love no-churn ice cream. There’s always a quart or two in my freezer, because the only thing better than homemade treats is one that is only three ingredients and takes less than 10 minutes to prepare. It makes me feel domestic and awesome, and we all need that sometimes, right? But when I’m looking for a showstopping dessert to share at a gathering of some sort, I want something with a bit more pizzazz, you know? Something that makes everyone lick their plate and exclaim, “SWEET MERCY, WHERE IS THE ANGEL THAT MADE THIS!?”
Mint brownie ice cream cake is the best of both worlds. The cake is delicious to taste and easy on the eyes, but with only three steps, this recipe is also nearly fool proof, with multiple options for simplifying and making ahead. Let me just go ahead and give you the run down.
Step One: Make the Brownies.
If you’re reading this baking blog, it’s safe to assume you’ve made brownies before. I’ve included the recipe for an easy brownie that I use for frozen desserts, but you could totally use a box brownie mix or even (gasp!) store bought ones. I won’t tell. And your taste testers will have no clue. Promise.
Step Two: Make the Ice Cream.
If there is something easier than making no-churn ice cream, I don’t want to know. Pour the sweetened condensed milk and heavy cream into your mixing bowl and you’re literally already halfway there. For this mint brownie ice cream cake, we split our ingredients in half to make two flavors (because options, duh): a chocolate ice cream and a mint chip ice cream. If you don’t like mint chip ice cream, you can lose that flavor extract and use hazelnut instead. Or how about coconut? Almond? Root beer? Whatever, just use whatever flavor you want, ok? If you’re looking for an ice cream substitute though, I can’t help you, and honestly, we are probably no longer friends. Just kidding. We can still be friends. But don’t push it.
Step Three: Assemble Your Cake.
This is probably the hardest part of preparing this mint brownie ice cream cake. If you’re like me and are a bit of a perfectionist when it comes to the looks of your treats, this step will require some attention from you. At this point, you have the option of preparing a chocolate ganache to layer on the inside and garnish the outside of the cake with. You can also crush up some chocolate sandwich cookies if you want an extra layer of crunch in your masterpiece.
Either way, you layer the ice cream with the prepared brownies, and before you can say “Bippity Boppity Boo,” your bag full of ingredients has transformed into this fab mint brownie ice cream cake that will impress the glass slippers off of everyone you know. So in short, if you want to make this cake 100% from scratch, you will prepare your brownies, whip up some ice cream, and layer the two with some homemade ganache and whipped cream. But if you want to take easy street, you simply acquire brownies, make some ice cream, and dump it all into a pan with some store bought fudge sauce and chocolate cookies. Literally, the hardest part of making this mint brownie ice cream cake is waiting patiently for it to freeze up. Literally.
More Month of Chocolate
Our #monthofchocolate extravaganza has been pretty fun these past few weeks. Be sure to look back at the past few blog posts for other chocolaty goodness and recipe inspiration. Somehow two mint chocolate recipes made it into the lineup, which either means I really like mint, or I’m secretly pregnant again (just kidding, Mom, I am not pregnant. Don’t get too excited.) March may have a bit less chocolate in it, but like any self-respecting addict, I won’t be able to stay away for too long. Give this mint brownie ice cream cake a try, and let me know how it goes!
I strongly recommend going ahead and making it this week, wrapping it in foil, and saving it in your freezer for a rainy day. You never know when you might need that fancy trick up your sleeve. Cheers to you and have a terrific Tuesday!
This mint brownie ice cream cake features a mint chip ice cream and a fudgy brownie layer!
Author:Kate Wood
Prep Time:30
Cook Time:30
Total Time:240
Yield:9 Servings
Category:Dessert
Ingredients
For the brownies (see notes for shortcut):
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter (2 sticks)
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
For the ice cream:
1 (14 ounce) can of sweetened condensed milk
1/2 cup cocoa powder
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 teaspoon peppermint extract
Green food coloring, if desired
2 ounces finely chopped semisweet chocolate or mini chocolate chips
For the cake topping:
1 cup crushed chocolate sandwich cookies
Either 1–8 ounce container of non-dairy whipped topping (Cool Whip) or
1 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the ganache (see notes for shortcut):
4 ounces semisweet chocolate, chopped or chocolate chips
4 ounces heavy cream
Instructions
To prepare the brownies:
Preheat the oven to 325 degrees (300 for dark nonstick pans) and spray your light pan with baking spray. This cake can be prepared in an 9” springform pan, or, to prepare a loaf-shaped ice cream cake as I did in my photos, bake the brownie batter in two 9×5″ bread loaf pans. You’ll only use one pan worth of brownies if you opt for the loaf cake, so you can save the rest for later. 🙂
In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and brown sugar and beat to combine. Add the remaining ingredients and stir on low just until combined.
Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. Bake time is about 45 minutes but will differ depending on the size of pan. Once a toothpick comes out clean, you’re done! Allow the brownies to cool completely before assembling the cake. You can speed up this process by cooling them in the fridge, or by preparing the day before.
To prepare the chocolate ice cream:
Pour half (7 ounces) of the sweetened condensed milk to a large mixing bowl or the bowl of a stand mixer. Add the cocoa powder and vanilla and beat until well combined and no lumps remain. Add one cup of the heavy whipping cream and beat the mixture until stiff peaks form. Set aside in the fridge while you prepare the remaining elements.
To prepare the mint chocolate chip ice cream:
Combine the remaining cup of heavy whipping cream, the remaining sweetened condensed milk, and the peppermint extract, and whip until stiff peaks form. Add two drops (more, if needed) of green food coloring towards the end of the whipping process, if desired. Fold in the chocolate or chocolate chips and set aside until ready to assemble the cake.
To prepare the cake topping:
In the bowl of a stand mixer or in a large mixing bowl, whip the cream on low speed until it is frothy. Increase speed to high, beating until soft peaks form. Add the sugar and the extract and beat until stiff peaks form. Set aside until ready to assemble cake.
To prepare the chocolate ganache:
Place the chocolate in a heat proof bowl. Heat the cream in the microwave or on the stovetop until almost bubbling and steaming. Pour directly on top of the chocolate and cover the bowl with plastic wrap. Allow to sit for about five minutes. Stir with a whisk or rubber spatula until the chocolate comes together and is a smooth ganache. You can heat briefly in the microwave in 5 second increments if it remains a bit lumpy. If the ganache sets out too long, it will thicken back up, so just reheat in 10-15 second increments as needed.
To assemble the cake:
Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
If preparing in a loaf pan, spread the mint ice cream evenly over the bottom of the pan. Sprinkle chocolate cookie crumbles over top and drizzle in some ganache or fudge sauce. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible.
When ready to frost, remove the cake from the pan to a serving dish. Peel off all of the plastic wrap and cover with whipped cream or topping. Drizzle the ganache over top and allow to freeze for 2-4 hours or until frozen solid, if desired. Alternatively, you can serve immediately, but keep in mind the hot ganache may melt the cake some. Serve frozen and keep covered with plastic wrap and foil to maintain freshness for up to a week.
If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, mint ice cream, chocolate cookie crumbles, ganache, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom.
Notes
Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies.
I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake.
Instead of the chocolate ganache, you can substitute in a store bought hot fudge sauce. Melt slightly in the microwave in 15 second intervals until the sauce is melted but not too hot. Allow to cool slightly before pouring on your cake.
You don’t have to use crumbled chocolate cookies in the cake, but the crunch is not. Alternatively, you could use some mini chocolate chips, Thin Mint Cookies, or even chocolate graham crackers!
Pickles and ice cream- the stereotypical pregnancy craving foods. I will validate 50% of this theory because ice cream has definitely been on my radar lately. In fact, if I had to sum up my pregnancy cravings in one food, it just might be today’s recipe: no-churn mocha fudge brownie ice cream. Yeah, I know, it’s a mouthful. But so is this ice cream, so you’re gonna want to stick around for this one.
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.
Pregnancy Woes
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.
Mocha Brownie Fudge Ice Cream
But let’s not talk about that. Let’s talk about ice cream.
I’m a huge fan of making ice cream the old fashioned way but sometimes you just ain’t got time for that. This no-churn ice cream recipe comes together pretty quickly, requires zero stovetop cooking, and BONUS: BROWNIES. I decided to take easy street on this recipe by using Ghiradelli box brownies, but you could certainly make yours from scratch if you’d like and we will all pat you on the back for being an overachiever.
Making the Ice Cream
We start the ice cream making process by baking up a small pan of good ‘ole boxed brownies with the chic addition of a little bit of espresso, just because. Incidentally, if your toddler eats half of the brownies before you even get started- don’t worry. There will be plenty.
Once the brownies are cooled and diced, we whip up the rest of the ingredients. Here’s where you will win for being an overachiever: use homemade whipped cream. It’s better that way.
Add some reserved brownie mix, a bit of Kahlua (because we’re all grown ups here), some hot fudge, and POOF- ice cream.
The hardest part of this process is not actually making the ice cream… it’s waiting for your ice cream to set up in the freezer. You can do like I did and set aside the unfrozen leftovers in the fridge to feed your man friend for dessert. My husband, always the sophisticated palate, said the unfrozen mocha ice cream was “the best thing I’d ever made.” Really? The best thing I’ve ever made is unfrozen ice cream with boxed brownies chopped up in it? [Shakes head]
The terrific thing about this method of ice cream making is that it’s super adaptable to a number of flavors, and start to finish, this process can take less than an hour. Magic. So give no-churn mocha brownie fudge ice cream a try. I hear green onions really dig ice cream so if you need me, I’ll be camped out by the freezer. You know, for the baby.
No-churn mocha brownie fudge ice cream: rich, smooth, no-churn mocha ice cream laced with fudge and brownie pieces.
Author:Kate Wood
Prep Time:30
Total Time:30 minutes
Ingredients
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
Instructions
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.
Notes
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.
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Brownie Ice Cream Sandwiches
So in short, if you want to make this cake 100% from scratch, you will prepare your brownies, whip up some ice cream, and layer the two with some homemade ganache and whipped cream. But if you want to take easy street, you simply acquire brownies, make some ice cream, and dump it all into a pan with some store bought fudge sauce and chocolate cookies. Literally, the hardest part of making this mint brownie ice cream cake is waiting patiently for it to freeze up. Literally.
