Over the past two weeks, I’ve been frantically running around with less time than the little white rabbit from “Alice in Wonderland.” Once my vacation ended, I immediately reached for cardboard boxes, packaging tape, and Windex to pack up my home and clean it before moving.
And now I’m in the new house, buried beneath bubble wrap and tissue paper, trying to motivate myself to unpack the last few boxes of pots and pans so I can begin cooking and baking again. Because that may take another day or two, I stocked up on frozen enchiladas and curried rice bowls from Trader Joe’s. Not that gourmet or glamorous, but…
Dessert is a different story! Before flying off on vacation, I added sugar and cocoa to my leftover milk to mix up a sweet little treat. Once the plastic tray from my TV dinner was safely in the trash, I raced back to the freezer to open up the door again and scoop out a bowl of my chocolate brownie ice cream!
Add 2 cups of the milk, sugar, vanilla, and cocoa to a medium pot. Cook over medium heat, stirring frequently, until it begins to simmer.
Whisk together the remaining ½ cup of milk and cornstarch in a small bowl. When the chocolate milk mixture begins simmering, add the cornstarch mixture to the pot. Continue stirring until it begins to boil. Let it boil for 1-2 min, or until the mixture thickens enough to coat the back of a spoon.
Pour the milk mixture into a metal bowl or cake pan, and top with plastic wrap, ensuring that the wrap touches all of the milk mixture. Chill for 2-4 hours, or overnight.
About 20 min before preparing the ice cream, place the brownie chunks on a metal pan, and place in the freezer.
Pour the milk mixture into an ice cream maker, and freeze according to the manufacturer’s directions. About 5 min before the ice cream is done, remove the brownies from the freezer and add them in. Serve immediately (will be the consistency of soft serve) or freeze for at least 2 hours for a harder consistency.
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