I’m a bit preoccupied with this no churn ice cream method I happened upon on Pinterest. Yes, I know. There’s always an obsession happening with me. But hey, I get into my work and don’t give up till I’m satisfied 😉
It’s impossibly easy and has so few ingredients I just couldn’t help but give it a try with my own favorite flavors. Of course, nearly any flavor could be substituted here, and I fully encourage testing flavors until you find your golden combination. (Yes. I just granted you permission, if not an outright challenge, to make LOTS of homemade ice cream!)
I would be lying if I said this was purely done for my blog or work related. It wasn’t. It was because I’m an ice cream junkie and brownies and caramel are two of my favorite dessert components. And I just plain wanted ice cream. Most that you can buy in the store do not have nearly enough mix-ins for me. If any small spoonful isn’t PACKED with bites of yummy treats and some kind of swirling something-or-other I simply won’t be happy. I’m known ’round these parts for picking through containers of ice cream for the good stuff inside and leaving the rest. 😀
Hey. I worked for it. I get to do it.
I will disclose to you that those unctuous brownies are not scratch made. (Go ahead, say “unctuous” out loud a few times. It feels really good rolling off the tongue :))
I used the best fudgey brownie mix I know – Duncan Hines Chewy Fudge Brownies. And I have 2 tips for making these the chewiest and most fudgey they can be: bake them with 1 less egg (recipe on the back of the box will show you how); and when they come out of the oven, while they are warm, place a paper towel over the surface and grab a pan that is just a bit smaller than the pan you baked in, and press down on the brownies. Compact them. Force them to become dense. The brownies are already pretty dense critters, but you want to help it along a bit more.
Once they cooled, I sliced them into strips and then cut cube-tangles. I was aiming for cubes but got distracted and ended up with rectangles. Hence cube-tangles.
One other difference between this recipe that I made and the Chocolate Cherry No-Churn Ice Cream recipe I shared recently: for this one I added the condensed sweetnd milk to the heavy cream and whipped them together right off the bat. Which leads me to another disclosure: I didn’t mean to. Again, distracted. You know, kidlets running amok and me trying to manage 18 things at once, all unsuccessfully.
But I went with my mistake anyway to see what the difference would be. And since I made these the same day, I was able to taste test the two ice creams together the next day. And there WAS a difference!
I asked my hubby which ice cream flavor and texture he preferred and this was the one! My mistake was better. Go figure! It made it more “ice cream” textured when you ate it – the other was more whipped cream like. Similar to the kind of cream coating used to pipe decorations on ice cream cakes Still yummy, just not what you expect when taking a bit of ice cream.
Alas, and yet again, seeing through a mistake and just seeing what would happen has lead to interesting and useful discoveries! EMBRACE YOUR MISTAKES, friends! And try my recipe 🙂