In light of the on-going pandemic, I have decided to feature some guest bloggers. This will not only minimize my grocery store runs, but also give people an outlet for creativity during this uncertain time.
This weeks guest blogger: Keli
My husband and I received an ice cream maker as a wedding gift. I took 2.5 years and coronavirus for us to finally open the box. After being in self-isolation for exactly half a day, I went into a stress baking spiral. I made some gluten free brownies and topped them off with Manoa Chocolate cacao nibs. I work for Manoa Chocolate and can tell you a lot about chocolate, but I’ll save that for the factory tours 😉
I recommend pairing this weeks flavor with a full bottle of quarantine wine and a face mask
2 cups heavy cream
1 cup whole milk
0.75 cup sugar
1 tbsp vanilla extract
1 cup day old refrigerated brownies (I used a box of GF brownie mix & added my own cacoa nibs)
1/4 cup extra cacao nibs
Bake brownies according to instructions, option to top with extra cacoa niobs, and refrigerate overnight.
Using a mixer on low speed whisk to combine the milk and sugar until the sugar dissolves. Stir in the heavy cream and vanilla.
Crumble brownies into small chunks and mix for another minute.
Cover and refrigerate over night.
Add the base to your ice cream maker and churn to the manufactures instructions.
Place finished ice cream in an airtight container for at least 1 hour before you serve and enjoy.