Today we're continuing the frozen treat fun with Alice from Hip Foodie Mom!
As it turns out, she is just as wonderful in person. I totally stopped her in the middle of BlogHer Food and picked her brain about blogging related questions. And she was kind enough to stand there and humor me. I learned more in about 20 minutes of chatting with Alice than I could have from an entire weekend of conferencing! She's kind of awesome. Get a little dose of her awesomeness yourself by following her on:
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Hello everyone!
I'm Alice from Hip Foodie Mom. Hip Foodie Mom is primarily a fresh food blog, featuring recipes using local, seasonal and organic ingredients. You’ll find a little bit of everything from vegetarian to meat dishes to Asian food but one thing remains constant: my use of fresh, quality, local ingredients.
I'm thrilled to be here guest posting today for ice cream week! I had the pleasure of meeting sweet Dianna in Miami at BlogHer Food. We hit it off immediately and spent the afternoon with friends gabbing about blogging, business, working with brands and everything else in between. I love that Dianna got us all together this week because it's July and National Ice Cream Month!
What better way to celebrate than to share some pretty fabulous recipes and enter a giveaway?
So, before I get to the recipe here, I've got to explain why I did what I did. Two years ago, almost to the day, I discovered how to make homemade ice cream without an ice cream maker! It changed my life and I blogged about it here and here. Since then, I did end up getting an ice cream maker attachment for my stand mixer and began experimenting with all kinds of flavors and I also received some feedback from people who attempted to make the ice cream (without the ice cream maker) but had no success.
So, I wanted to introduce this way of making ice cream again, since many of you out there do have stand mixers but no ice cream makers. So, this one is for you and there are some tips below. Now, let me say this: the texture is a little different and you will get creamier ice cream when you use an ice cream maker. However, this method is a great alternative and you get to experiment with different flavors and mix-ins! So after you've mastered this basic recipe, the possibilities are endless! I hope you enjoy!
Vanilla Brownie Ice Cream (no ice cream maker required)
Tips:
- Place your stand mixer bowl and whisk attachment in the freezer for 20 to 30 minutes before using. This will help when mixing your ice cream ingredients.
- Use very cold heavy cream
2 cups very cold heavy cream
1 can (14-ounce) sweetened condensed milk
1 1/2 teaspoons pure vanilla extract
1 to 2 cups chopped brownies; homemade or store bought (I used day old brownies I had left in the freezer)
1. Using an electric stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, and vanilla on HIGH speed until thick, stiff peaks form, or for about 8 minutes. It's important to get the stiff peaks (as much as possible). You should after about 8 minutes. Remove the bowl from the stand mixer.
2. Using a rubber spatula, gently fold in the chopped brownie pieces by hand. Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, for at least 8 hours and up to 2 weeks. The ice cream is best if left to freeze overnight.
